Chocolate Cookies with Vanilla Cream

Sweet "sandwiches" made from two chocolate cookies and a rich pudding buttercream. You can serve them with a cup of warm drink or give them as a holiday gift.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 16

Ingredients

Cream

  • 250 ml Milk, skimmed

  • 60 g Sugar, white

  • 1 bag Pudding, vanilla

  • 150 g Butter, unsalted

Dough

  • 110 g Butter, unsalted

  • 145 g Sugar, brown

  • 1 spoon Honey

  • 1 piece Egg, fresh

  • 200 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 40 g Cocoa, powdered, unsweetened

  • 50 g chocolate, dark

Steps

  1. In a bowl, mix the flour, baking powder, and cocoa powder. In another bowl, using an electric mixer set to high speed, cream the softened butter and sugar. Reduce the mixer speed slightly and first mix in the honey, then the egg.

  2. Sift the dry ingredients over the egg-butter mixture and slowly mix on low speed until a uniform and completely smooth dough is formed. At the very end, mix in the grated chocolate.

  3. Transfer the dough to a lightly floured work surface and divide it into two parts. Shape each into a log about 5 cm thick, wrap in plastic wrap, and store in the freezer for 120 minutes.

  4. Preheat the oven to 170 degrees Celsius. Line two low cookie sheets with baking paper. Take the dough logs out of the freezer, unwrap them, and slice into 1 cm thick cookies using a serrated knife. Place them on the prepared baking sheets and bake in the preheated oven for about 20 minutes. Once baked, immediately transfer them to a wire rack and let them cool completely.

  5. Meanwhile, prepare the cream. Cook a thick pudding from milk, sugar, and vanilla powder, then cool it thoroughly. Use an ice bath to help cool it, stirring occasionally to prevent a skin from forming on the surface. Gradually mix in the cubed butter into the cooled pudding. You should get a thick cream, which you then transfer to a piping bag.

  6. Pipe the vanilla cream onto half of the cooled cookies and place the remaining cookies on top. Gently press the cookie "sandwiches" together with your fingers just enough for the cream to spread nicely to the edges. Serve the prepared cookies on a plate or platter.

Nutrition Information (Per 100g)

  • Calories: 410.8 kcal
  • Fat: 14.66 g
    • Saturated Fat: 8.61 g
  • Carbohydrates: 63.9 g
    • Sugars: 39.99 g
  • Protein: 4.89 g
  • Fiber: 1.93 g