Chocolate French Butter Cookies with Custard Filling - Easy Recipe
CHOCOLATE FRENCH SHORTCRUST COOKIES with CUSTARD (EASY RECIPE)
Servings: 14, cookie diameter 5 cm
120g butter 82.5%
50g sour cream 20%
20g honey
80g sugar (40g white + 40g brown)
30g egg white (about 1 egg)
18g cocoa (about 2 tbsp)
80g chickpea flour, can be substituted with wheat flour
80g wheat flour
25g milk (I used 15g milk + 10g cognac)
Pinch of salt
½ tsp vanilla extract or 10g vanilla sugar
Custard:
1 egg yolk
30g sugar
1 tbsp cornstarch
½ tsp Vanilla
130g milk
Zest of 1/2 lemon
20g butter
Detailed custard recipe:
• НЕЖНЫЙ ТВОРОЖНЫЙ ПИРОГ ВКУСНЕЕ ЧИЗКЕЙКА с ...
(You can also substitute your favorite jam or preserves for the custard; raspberry jam is perfect)
For the custard, first flavor the milk. Heat the milk with the lemon zest over low heat, let it steep for about 15 minutes, then strain the milk. Mix the yolks with the sugar and starch until smooth. Pour the hot milk into the yolk mixture, whisking constantly. Bring the custard to a boil and simmer for about 3 minutes. Finally, whisk in the butter pieces and vanilla. Pour the custard into a bowl and cover with plastic wrap. Let it cool to room temperature. The custard can be refrigerated for up to 5 days.
For the cookies, use room temperature ingredients. Beat the butter with sugar and honey, then add sour cream and egg white. Then fold in all the dry ingredients, alternating with warm milk. Transfer the dough to a pastry bag fitted with a tip. I used an open star tip. Pipe the cookies onto a silicone mat or parchment paper. Bake the cookies at 170g (350°F) with the top-down setting for about 12 minutes. Then pipe cream or jam into the center of the cookies. Bake the cookies at 170g (350°F) with the top-down setting for about 12 minutes. Let the cookies cool on a wire rack. Store at room temperature for up to 6 days.
Chocolate Viennese Biscuits - Butter Cookies Easy Recipe with Custard Cream
Serves: 14 cookies with a diameter of 5 cm
For the cookies:
Ingredients:
120g unsalted butter, 82.5%
50g sour cream, 20%
20g honey
80g sugar (40g white + 40g brown)
30g egg whites (approximately 1 egg)
18g cocoa powder (approximately 2 tbsp)
80g chickpea flour, can be substituted with wheat flour
80g wheat flour
25g milk (I used 15g milk + 10g cognac)
Pinch of salt
½ tsp vanilla extract or 10g vanilla sugar
For the custard cream:
1 egg yolk
30g sugar
1 tbsp cornstarch
½ tsp vanilla extract
130g milk
zest of half a lemon
20g unsalted butter
Detailed recipe for making pastry cream:
• НЕЖНЫЙ ТВОРОЖНЫЙ ПИРОГ ВКУСНЕЕ ЧИЗКЕЙКА с ...
(Alternatively, you can replace the custard cream with your favorite jam or preserve. Raspberry jam works particularly well.)
To make the custard cream, first infuse the milk with lemon zest. Heat the milk and lemon zest over low heat, let it steep for about 15 minutes, then strain the milk. Mix the egg yolk, sugar, and cornstarch until smooth. Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Cook the mixture over medium heat until it thickens, about 3 minutes. Remove from heat and add the butter and vanilla. Pour the custard cream into a bowl and cover with plastic wrap directly on the surface. Let it cool to room temperature. The custard cream can be stored in the refrigerator for up to 5 days.
Instructions:
For the cookies, use room temperature ingredients. Beat the butter with the sugar and honey, then add the sour cream and egg whites.
Add all dry ingredients, alternating with warm milk.
Transfer the batter to a pastry bag with a star tip.
Pipe the batter onto a silicone mat or parchment paper, leaving space between each cookie.
Bake the cookies at 170°C (338°F) on the top and bottom setting for approximately 12 minutes.
Once baked, add cream or jam to the center of each cookie and bake for another 12 minutes.
Allow the cookies to cool on a wire rack.
Store at room temperature for up to 6 days.
Biscuits viennois au chocolat - Sablés au beurre · Recette facile avec crème pâtissière
Portions: 14 biscuits, diamètre de biscuit 5 cm
Ingredients:
120 g de beurre 82.5%
50 g de crème sure 20%
20g de miel
80 g de sucre (40 g de sucre blanc + 40 g de sucre brun)
30 g de blanc d'œuf (environ 1 œuf)
18 g de cacao en poudre (environ 2 c. à soup)
80 g de farine de pois chiche, peut être remplacée par de la farine de blé
80 g de farine de white
25 g of milk (costs 15 g of milk + 10 g of cognac)
A pint of
1/2 c. of extra vanilla or 10 g of vanilla sugar
Detailed recipe for making pâtissière cream:
• НЕЖНЫЙ ТВОРОЖНЫЙ ПИРОГ ВКУСНЕЕ ЧИЗКЕЙКА с ...
#pprecipes #recipesforkids #heathyrecipe #homemadecookies #cookierecipes #ovencookies #ppcookies #chocolatecookies #kurabye #shortbreadcookies #custardrecipe #chocolatecookiesrecipe #buttercookiesrecipe #bestcookies #kidsreceipe