Ingredients
Shortcrust pastry
flour
200g
7oz
0.80cup
13.40tbsp
powdered sugar
60g
2.10oz
4tbsp
eggs
40g
1.40oz
2.68tbsp
butter
90g
3.15oz
0.36cup
6tbsp
salt
pinch
Chocolate ganache
bitter chocolate
70g
2.45oz
0.28cup
4.69tbsp
whipping cream
100g
3.38fl oz
butter
10g
0.35oz
0.67tbsp
cognac (optional)
10g
0.34fl oz
Chocolate glaze
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
vegetable oil
20g
0.68fl oz
Method
Shortcrust pastry
- Beat the powdered sugar with butter, add the egg, and beat.
- Combine it all with flour and salt, and quickly knead the dough (as soon as it starts to gather in a ball, take it out of the bowl, give it a rectangular shape about 1cm high, put it in a film, and refrigerate for at least 4 hours).
- Roll it out to 2.5mm. Cut out the cookies.
- Bake at 347F (175C) with convection for 10-11 minutes until light golden.
Chocolate ganache
- Bring the cream to a boil, combine with chocolate until emulsified.
- Add the butter, alcohol, and mix everything.
- Let the mass stabilize for 6 hours at 60F (15C) or in the fridge.
- Pipe with a pastry bag onto the cookie halves. Cover with the other halves.
- Let the cookies stabilize with ganache in the middle.
Chocolate glaze
- Melt the chocolate and combine it with butter.
- Dip the cookies into the glaze for 1/2.
