Chocolate Caramel Biscuits
Cookies are the perfect little treat, but even more so when we are talking about sandwich cookies filled with a luscious dark chocolate ganache and a creamy salted caramel.
Rezultat -20 -30 fursecuri
Ingrediente
Cookie dough:
- 220 g butter (softened)
- 120 g powdered sugar (sifted)
- 5 g vanilla extract
- 50 g eggs
- 400 g all-purpose flour (sifted)
- 100 g cornstarch
- 2 g salt
Caramel:
- 190 g white sugar
- 20 g honey
- 200 g heavy cream
- 2 g salt
- 2 g gelatin sheets
- 150 g butter (softened)
Dark chocolate ganache:
- 120 g heavy cream
- 20 g honey
- 110 g dark chocolate (60% cccoa)
- 2 g vanilla extract
Instructiuni
Cookie dough:
- Mix the butter with powdered sugar 1-2 minutes until well combined. There is no need to whip it, just mix them together!
- Add the egg and vanilla and mix well.
- Add the flour, cornstarch and salt and mix the dough briefly until it comes together.
- Shape into a disc. Wrap in foil and refrigerate for 1 hour minimum.
- Once chilled, roll the dough into a thin sheet – 2 or 3mm thickness. Cut out round shapes and place them on baking trays. Bake in the preheated oven at 170°C for 14-16 minutes or until slightly golden brown. To obtain a nice pattern on each biscuit, bake them between two sheets of microperforated silicone (Silikomart).
Caramel:
- Bloom the gelatin in cold water.
- Heat the cream and honey in a pot just below boiling point.
- Caramelize the sugar until deep golden brown then carefully pour in the hot cream. Mix in and place back on heat if needed.
- Add the gelatin and salt then allow to come to 40°C before adding the butter. Mix with a hand blender for 2-3 minutes to emulsify.
- Cover with plastic wrap to touch. Place back in the fridge to set then spoon it in a pastry bag.
Ganache:
- Heat the cream and honey then pour over the chocolate.
- Mix well, adding the vanilla. It is best to emulsify with a hand blender.
- Cover with plastic wrap and place in the fridge until it reaches a pipeble concistency.
- Transfer to a pastry bag before filling the cookies.
To finish the cookies:
- Transfer the caramel into a pastry bag as well.
- Pair the biscuits two by two and fill them with ganache first then a center of caramel.
- Keep in the fridge to set.
Notes
You can replace the caramel with a fruit filling or you can add a drop of praline paste. Feel free to experiment with inserts for these cookies.
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