Small biscuits very soft, finesse both "crisp & delicate . little sweet biscuits in themselves are well balanced by trim milk chocolate .
A sweet treat that will appeal to children but also inevitably to large ...
The dough should be spread as thinly as possible then be detailed with a punch. Round and fluted, and with this feed chocolate, they are reminiscent of the famous Choco.
P. 205
≈ 18 biscuits assembled
recipe from Martha, click HERE
140 g flour
50 g sugar
1 / 2 tsp salt sel
60 g cold butter into pieces
6 cl cream full
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1 egg yolk
1 tbsp liquid whipping cream
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Pour flour, sugar, vanilla and sea salt in a food processor. Mix. Add butter and mix to sand dough . Add cream. Work until a homogeneous mixture . Pick up a ball.
Lightly flour a work surface and roll dough to as thinly as possible.
Expand the dough using a pastry cutter round and fluted 6 cm of Ø .
Place the cookies on a baking sheet lined with parchment paper. Book plate in freezer 15 minutes well for strengthening the dough and prevent it shrinks when cooked .
Preheat oven to 160 ° 180 °
Mix egg yolk and tablespoon cream and brush tops of biscuits with a pastry brush.
Bake 15 minutes until browned .
Cool.
Melt milk chocolate in a water bath. Once melted mix using a whisk to smooth it.
Spread a small amount of melted chocolate (or spreads ) on the inside half of the cookies. Place the other half of the chocolate biscuits. Book 15 minutes in the refrigerator for the cookies coalesce .
Store in a box sealed and use within 3 days .
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