Chocolate Cream Cookies

Ingredients

• 300 g white chocolate
• 150 ml whipping cream
• 80 g dark chocolate
• 250 g flour
• 50 g sugar
• 1 packet vanilla sugar
• 1 egg
• 160 g butter
• flour (for the work surface)
• Chocolate shavings (for garnish)

Instructions

1. 1.

   Chop the couverture and place it in a bowl. Heat the cream, pour over it, melt the chocolate, and let it chill overnight in the refrigerator.

2. 2.

   Coarsely chop the chocolate and melt it over a hot, non-boiling water bath, remove from heat, and allow to cool.

3. 3.

   Mix flour with sugar and vanilla sugar, sift onto the work surface, create a well in the center, crack the egg into it, and distribute butter in flakes around the well. Add the chocolate and quickly knead all ingredients by hand into a smooth dough. Form into a ball, wrap in cling film, and refrigerate for 30 minutes.

4. 4.

   Preheat the oven to 180°C (350°F) with upper and lower heat.

5. 5.

   Roll out the dough on a floured surface to 0.3 mm thickness and cut circles (~5 cm diameter).

6. 6.

   Place the dough circles on a baking sheet lined with parchment paper and bake in the preheated oven for about 10 minutes. Remove, lift from the sheet with parchment, and let cool.

7. 7.

   Whip the cream stiffly, spread half of the cookies with some chocolate cream, and cover with another cookie. Press lightly, fill a piping bag with a nozzle tip with the remaining cream, and distribute over the cookies. Sprinkle with chocolate shavings before serving.