Vanilla & chocolate sandwich cookies
15 July 2022
Here's a new quick and yummy recipe to make: chocolate shortbread filled with a creamy vanilla ganache. Slight detail, especially given the current weather, the shortbread should be kept in the refrigerator at the risk of the ganache melting at room temperature 😊
180g butter
125g sugar
1 pinch of vanilla powder
50g bitter cocoa
225g flour
Mix the butter with the sugar and the vanilla powder.
80g full cream
15g honey
150g Ivoire chocolate
1 vanilla bean
Heat the cream with the honey and the seeds of the vanilla bean. Pour it in 3 times on the previously melted chocolate, mixing well to obtain a smooth and shiny ganache.
Prep time: 25 minutes + 20 minutes cooking + rest
For about 20 cookies:
Cocoa shortbread:
180g butter
125g sugar
1 pinch of vanilla powder
50g bitter cocoa
225g flour
Mix the butter with the sugar and the vanilla powder.
Stir in the cocoa and flour and mix quickly to form a ball.
Roll it into rolls the diameter of the shortbread you want (about 5 to 6cm for me) and wrap them in cling film.
Place in the refrigerator for at least 45 minutes, then cut out the shortbreads and place them on a parchment-lined baking sheet.
Bake them in the preheated oven at 170°C for about 20 minutes, then let them cool on the tray.
Vanilla ganache :
80g full cream
15g honey
150g Ivoire chocolate
1 vanilla bean
Heat the cream with the honey and the seeds of the vanilla bean. Pour it in 3 times on the previously melted chocolate, mixing well to obtain a smooth and shiny ganache.
Let it cool and then fill the shortbreads.
And enjoy!
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