Milena Velba And Miosotis Police

Thumbprint Cookies Cream Brown (Martha Stewart # 27)

Small cookies very fluxes partially dipped in melted chocolate to decorate them and give them look great, and filled with a savory chestnut and vanilla .

In the recipe from Martha, the lining is made from butter, sugar and cream of brown ... I chose to put only the cream of brown to lighten a bit.

marriage with dark chocolate is simply excellent.

P. 273

≈ 12 quantities

(proportions divided by 2 compared to the original recipe)

recipe of Martha, click HERE

85 g butter

40 g icing sugar

1 / 2 egg

105 g flour

1 pinch of salt sel

To Trim :

30 g of butter at room t °

30 g sugar

a pinch of fleur de sel

1 tbsp brown cream (vanilla and good quality - House recipe HERE )

For Frosting :

80 g dark chocolate ( coverage )

Cream butter in food processor until it whitens and becomes soft s tackiness.

Add the icing sugar and sea salt and continue to whisk for a smooth mixture .

Beat in egg.

Add flour and work until obtain a homogeneous mixture . Film and book in refrigerator 2 hours to firm dough. Preheat

oven to 180 °

Spread the dough on a lightly floured work plan on 3 mm thick. Cut round 4 cm in diameter and place on a baking sheet lined with parchment paper.

Bake 12 minutes until edges are golden .

Cool on a wire rack.

For Filling: Beat butter in a food, the flower of salt and sugar for a creamy blend well. Add the chestnut puree and mix until a smooth cream .

D depositing a dollop of cream brown on the bottom half of the cookies and then top with other half of cookie.

Melt chocolate coverage in a water bath. Once melted, whisk well to smooth it.

Dip the end of filled cookies into melted chocolate and warm. Place on a wire rack and allow to harden.

They keep 2 days in an airtight container (without overlapping) .