I prepare very ofthen these biscuits both filled in this way or without filling, to taste with a fruits infusion, or again filled with jam to drink with a tea… one can fill them as one wants, they are good with every type of filling because the dough is a simple pastry very crumbly and without peculiar flavors.
Time of cooking
30 minutes + standing
16/18 biscuits (filled)
What did I do
a baking tray, sheets of oven paper, biscuits moulds, a rolling pin, a whisk, a large bowl, a sac-à-poche or a spoon
00 flour: 250 gr
Butter: 130 gr
Sugar: 120 gr
Vanillin: one little bag
Dark chocolate: 100 gr
Heavy cream: 150 gr
How did I do
I turned on the oven at 180°C.
I kneaded roughly with the fingertips flour with butter cut in little pieces and softened.
I added eggs and yolk and vanillin.
When I obtained a ball of dough that was soft and compact, I covered it with wrap and let it stand for 45 minutes in the fridge.
I stretched out the dough on the pastry board tall (about half a centimeter thick ) and I cut the biscuits with the mould.
I cooked on a baking tray with oven paper for about 20 minutes or until they were brown on the surface.
In the meanwhile I melted the chocolate bain-Marie and whipped the cream.
I added the melted chocolate to the whipped cream when the chocolate was lukewarm/cold, obtaining a soft and whipped mousse.
When the biscuits were cold, I united them two by two filling them with the chocolate mousse.