I made chocolate cream sandwich cookies with dark chocolate cream. Sanding chocolate cream on chocolate cookies looks luxurious and great for gifting. Chocolate cream needs to be whipped enough butter and sugar powder to make it soft and not greasy. Melting dark couverture chocolate gives it a rich chocolate flavor and tastes good. I made a hole in the middle of the cookie to show the cream, and the shape of the cookie was simple, but I liked that it wasn’t flat. It’s really good if you chill it in the refrigerator and eat it cold.
40g Unsalted butter
25g Powdered sugar
10g Egg yolk
2g Vanilla extract
70g Cake flour
7g Cocoa powder
60g Unsalted butter
17g Powdered sugar
8g Cocoa powder
50g Melted dark couverture chocolate
1. Soften butter at room temperature, add sugar powder and salt, and mix.
2. Add egg yolk and vanilla extract and mix. Sift the soft flour and cocoa powder through a sieve and mix with a spatula.
3. Mix evenly by hand, put on the wrap, roll out to a thickness of 3mm, and rest in the refrigerator for 1 hour.
4. Loosen room temperature butter, add sugar powder and whip, then add cocoa powder and whip.
5. Add the melted dark chocolate and whip it thoroughly, then place it in a piping bag fitted with a tip (No. 865).
6. Use a flower-shaped cookie cutter (4.5cm) and a tip (1.8cm) to make a shape and pan it in an oven pan.
7. Bake in an oven at 160 degrees for 13 minutes and cool. (Preheat 180 degrees)
8. Squeeze cream on the cookies, sand them, decorate them with chocolate balls, and let them harden in the refrigerator for about 30 minutes.