Shortbread cookies with truffle filling

Category: Confectionery
Shortbread cookies with truffle filling

Ingredients

Dough
Butter or margarine 113gr
sugar 1/3 cup
egg 1 PC
vanilla sugar 1 sachet
flour 2 glasses
Filling
chocolate 100gr
cream 200ml
Glaze
chocolate 150gr
cream 2 tbsp. spoons
water 2 tbsp. spoons
glucose 1 tbsp. the spoon

Cooking method

  • Shortbread cookies with truffle filling
  • Michelle's recipe 🔗
  • Beat the butter and sugar with a mixer into a white mass. Add egg and vanillin. Add one glass of flour at a slow speed. Knead until the dough sticks to your hands but remains soft. The amount of flour, of course, in this case is approximately, since it can be different. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Roll out the chilled dough on a floured table and cut out rings, 5 cm in diameter.
  • Preheat oven to 1700C. Put the rings on a baking sheet lined with parchment paper and bake for 10-15 minutes, until a ruddy rim appears. Cool completely.
  • Filling.
  • Heat the cream to an almost boil and pour over the chopped chocolate. Cool in the refrigerator and beat. Using the "asterisk" attachment (or just a food bag), squeeze out the filling around the rings. Place them in the freezer while the frosting is cooking.
  • Glaze.
  • Combine cream, water and glucose in a saucepan. Bring the mass to a boil and pour the chopped chocolate, stir until completely dissolved. Cool slightly, but do not wait until completely solidified. Dip each ring in the icing. Due to the fact that the cookies were in the freezer, the icing will freeze very quickly when it comes into contact with the filling.
  • You need to store cookies in the refrigerator for up to 1 week, or they can be frozen for up to 1 month.

Note

If Michelle saw what I did, I think she would be extremely surprised at this result.
Outwardly nothing in common Well, I'm not a pastry chef
But ... it's still very tasty And I highly recommend it.

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