Crunchy chocolate biscuits with tender caramel heart using a Cecotec
(4.8)
Preparation time
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Indulge in the delightful decadence of crunchy chocolate biscuits with a tender caramel heart, a treat that could make even the sternest of cookie critics swoon! This recipe marries two textures that dance on your palate: the satisfying crunch of the biscuit exterior meets the gooey, sweet surprise of a molten caramel heart. Originating from the whimsical kitchens of pastry chefs who believed that life is too short for plain cookies, these biscuits are a testament to the joy of baking and the magic of hidden surprises. Fun fact: caramel dates back to the 17th century, and it was once used as a medicinal syrup before it became the indulgent confection we adore today. So, why settle for a regular biscuit when you can create a little piece of heaven wrapped in chocolate and caramel?
Ingredients
- 250 g Flour
- 1 Teaspoon(s) Baking powder
- 110 g Butter
- 150 g Cassonade brown sugar
- 2 Eggs
- 15 g Chocolate powder
- 150 g Fresh liquid cream
- 120 g Milk chocolate
- 70 g Liquid caramel
Steps
- Add 250 g of flour, 1 teaspoon(s) of baking powder, 110 g of butter, 150 g of cassonade brown sugar, 1 egg, 1 egg only white, 15 g of chocolate powder in the food processor bowl.
- Mix manual: 1:00min / 0°C / Speed 5.
- Transfer the dough onto a sheet of parchment paper, shape it into a ball, cover it with another sheet of parchment paper, and roll out the dough using a rolling pin.
- Setaside in a fridge during 2h .
- Wash the food processor bowl.
- Add 150 g of fresh liquid cream in the food processor bowl.
- Mix manual: 5:00min / 80°C / Speed 2.
- Cut in pieces, and add 120 g of milk chocolate in a container.
- Add 70 g of liquid caramel in the container.
- Pour the hot cream into the container with the chocolate and mix until you achieve a smooth cream using a spatula.
- Preheat the oven at 180°C.
- Line a baking tray with parchment paper and set aside.
- Take the dough out of the refrigerator and cut out circles using a cookie cutter (Ø 6 cm). Place ½ teaspoon of ganache on one dough circle and then cover it with a second circle.
- Seal the edges with your fingers and place on the prepared tray. Repeat the process until all ingredients are used up.
- Cook in the oven at 180°C during 12min.
- Let it cool completely after taking it out of the oven before enjoying it.
- The cookies harden as they cool, but the center melts in the mouth.
