Shortcrust pastry:
200g butter
80g icing sugar
20g egg yolks
280g flour
2g baking powder
3g salt
Mix flour with icing sugar, baking powder and salt. Then add butter and mix until crumbly. At the end, add the egg yolks and mix until smooth. Roll out the dough 2-3 mm thick using a film or parchment paper, put in the refrigerator for several hours. Cut out circles with a 6/2cm cutters and place on a perforated mat, cover with a second mat. Bake at 160C for 10-15 minutes until done. Let it cool before assembly.
Caramel:
60 g sugar
90 g cream 30-35%
35 g butter
vanilla
65g milk chocolate 44%
Heat the cream almost to a boil. Melt sugar in a saucepan until caramelized. Add the hot cream to the saucepan in a few steps, stirring everything with a spatula until the lumps are dissolved.
Add vanilla, boil for about a minute. Cool to 85C and pour over the chocolate. Stir with a blender,
cool to 45C and add cold butter, mix again with a blender. Leave to stabilize for several hours at room temperature in a pastry bag.
Assembling:
Using a pastry bag, pipe the caramel over the cookies. Sprinkle it with salt and cover with the second cookie. Sprinkle with nuts.
Note:
For perfect cookies or tarts, I recommend using a perforated mat
and wire rack. In the absence of it, you can also bake simply on
parchment paper.
Bon appetit!
