Summary

Ingredients

For the filling:

• 100 g cream
• 200 g couverture (whole milk)
• 50 g nouat

For the dough:

• 60 g butter
• 100 g powdered suar
• 0.5 ½ vanilla pod (s), the pulp
• 60 g milk or cream
• 200 g flour, type 405
• 50 g cornstarch
• 1 pinch baking soda
• 1 pinch staghorn salt

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Instructions

1. Canache filling cream:
2. Bring the cream to the boil and melt the finely chopped couverture in it. After cooling, add the nougat and stir until foamy.
3. Shortbread:
4. Mix the soft butter with powdered sugar and vanilla until smooth. Add the milk.
5. Sieve flour with leavening agent well. Twice if possible. Make a shortcrust pastry on the work surface. Only work until the ingredients are bound. Chill the dough for at least 2 hours.
6. To cut out, work smoothly for a short time and roll out thinly. Use as little flour as possible! Dab the sheet of dough very closely with a fork (see industrial goods).
7. Cut out the typical round cutter with a butter biscuit and bake at 160 ° C for about 15 minutes until golden yellow.
8. Do not fill the biscuits too sparingly with the canache.