Chocolate Cream Filled Cookies

Ingredients

• 100 g full‑milk couverture (35% cocoa content)
• 200 g dark‑bittersweet couverture (65% cocoa content)
• 70 ml whipping cream (min 30% fat)
• 20 ml rum
• 200 g soft butter
• 150 g sugar
• 1 packet vanilla sugar
• 2 egg yolks
• 250 g flour
• 50 g cornstarch
• 0.5 tsp Baking powder
• 100 g peeled, ground almonds
• powdered sugar (for dusting)

Instructions

1. 1.

   For the filling, finely chop the couvertures and melt them in a small saucepan with the cream. Remove from heat, add rum, and whisk vigorously for 10 minutes. Chill overnight until set. The next day beat butter, sugar, and vanilla sugar until fluffy. Fold in egg yolks and beat another 5 minutes. Combine flour, cornstarch, baking powder, and ground almonds; gradually stir into the butter mixture. Knead with hands until dough is smooth. Shape dough into a ball, wrap in cling film, and chill for an hour.

2. 2.

   Preheat oven to 160°C fan. Line baking trays with parchment paper. Roll out dough on lightly floured surface to about 4 mm thickness. Cut circles of ~3 cm diameter and place spaced apart on the tray. Bake 8–10 minutes until pale golden. Cool on a rack. Whip filling with an electric mixer, fill a piping bag with star tip, pipe onto half the cookies. Top with remaining cookies and dust with powdered sugar.

3. 3.

   Store chilled and consume quickly.