Description
Shortbread Cookies with Truffle Filling. Delicious, crunchy cookies with a truffle filling and chocolate frosting. Source from Svetochka-Mishelle, a huge thank you to her for her wonderful recipes.
Ingredients
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Butter
113 g
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Sugar
0.333 cup
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Chicken egg
1 piece
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Vanilla
0.5 tsp
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Flour
2 cup
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Chocolate milk
100 g
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Cream
200 ml
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Water
2 Tbsp
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Glucose
1 Tbsp
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Chocolate milk
150 g
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Cream
2 Tbsp
Cooking
The words of the author. Batter: Beat with a mixer the butter with the sugar in the white mass.
Add the egg and vanilla.
On low speed, add one Cup of flour. Knead until then, until the dough no longer sticks to the hands, but will stay soft. The flour, of course, in this case, approximate as it may be different.
Wrap the dough in plastic wrap and put in refrigerator at least 1 hour.
Roll out chilled dough on floured table and cut out rings with a diameter of 5 cm. preheat the oven to 170*C. place rings on parchment paper covered baking sheet and bake 10-15 minutes, until Golden rim. Fully cooling. Offer the best option. Divide the dough into balls and make them flagella, to connect the ends. And will not have any cookie cutters and roll out the dough. When at the end of last circle, and from it the middle, (left), that's when I came overdue idea.
Filling: Heat the cream almost to boiling
And pour them chopped chocolate.
Allow to cool in the fridge and whip.
Using a nozzle "star" (or food bag), squeeze the filling on the circumference of the rings. Put them in the freezer while preparing the frosting.
Glaze: Combine in a saucepan the cream, water and glucose.
To bring the mass to boil and pour over chopped chocolate, stir until dissolved. Slightly cool, but not to wait until is completely hardens.
Dip each ring in the frosting. Due to the fact that the cookies were in the freezer, glaze upon contact with the filling will harden very quickly. Store cookies in the refrigerator up to 1 week or can be frozen up to 1 month.
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