When cooking cookies use brown sugar Mistral Demerara

In a bowl, combine the flour, cocoa and salt

With a mixer on medium speed beat the butter and honey until light fluffy (about 2 minutes)

Add Demerara sugar, stir

Add egg yolk, milk, vanilla and stir until smooth. Add the flour mixture. Mix with a mixer at minimum speed until smooth. Wrap the dough in plastic wrap and put into the refrigerator for at least 1 hour. In this time, prepare caramel sauce: pour in a bowl of syrup and put it on 30 sec. in a microwave oven at maximum power. During this time the syrup comes to a boil. Continue heating the syrup with a minimum of power for 5 minutes. Add 1 tablespoon of butter and stir the syrup to dissolve. Add the cream. Heat the syrup in the microwave at minimum power for 2-3 minutes. Stir, remove and cool in refrigerator for 1 hour. For baking the cookies preheat the oven to 180 degrees. On a baking tray put a sheet of parchment (I have a silicone Mat). In a separate bowl, beat whites with 1 tbsp water until foamy. Walnuts grind. Of dough roll into balls with a diameter of 2.5 cm and dipped in white foam, roll in nuts and pour into pan. With the help of teaspoon in center of each ball to make indentation. Bake the cookies approximately 15 min.

To give the cookies to cool. In the center of each cookie to spread the caramel sauce and decorate cookies with melted chocolate. Bon appetit!