Cookies filled with chocolate cream

Name: Cookies filled with chocolate cream - Florenta B.
Ingredients: For cookies 2 eggs 500 g flour 1 teaspoon extinguished ammonia vanilla 200 g lard/butter 200 g sugar lemon zestFor cream 100 g Nutella 50 g walnutFor decoration 100 g

Dessert - Cookies filled with chocolate cream by Florenta B. - Recipia

I have made these cookies with chocolate cream many times, especially when I need a dessert that is good the next day, not just fresh out of the oven. The recipe does not require complicated techniques, just a little patience in cutting and assembling. When I have all the ingredients at hand, it's the kind of thing I prepare in an afternoon and let cool until evening. Quick info Total time: about 1 hour 30 minutes (including cooling and assembly time) Preparation time: 40 minutes Baking time: 15 minutes Cooling time (dough and cookies): at least 30 minutes Servings: 30-35 filled cookies, depending on the size of the shapes Difficulty: medium Recipe type: filled cookies, suitable for holiday platters or weekend dessert Ingredients For the cookies: 2 eggs 200 g sugar 200 g lard or butter (lard gives a flakier dough) 1 teaspoon extinguished ammonia (with a little lemon juice or water) 1 packet vanilla sugar Zest of one lemon 500 g flour For the cream: 100 g Nutella 50 g walnut kernels For decoration: 100 g dark chocolate 2 tablespoons butter 50 g white chocolate Preparation method 1. Preparing the dough I crack the eggs into a large bowl and add the sugar. I mix them well for about 3-4 minutes until the mixture lightens in color. I add the lard (or butter, after letting it sit at room temperature to soften), vanilla sugar, and lemon zest. I add the extinguished ammonia at the end and mix. I gradually add the flour. I start with the mixer, then switch to kneading by hand when the dough becomes denser. I stop when it binds and no longer sticks to my hands. Patience is needed while kneading, ensuring no flour remains unincorporated, but it shouldn't become too tough. I cover it with plastic wrap and refrigerate for 15 minutes. 2. Preparing the cream I place the walnut kernels in a dry pan and toast them slightly, just until they smell fragrant, being careful not to burn them. Once cooled, I chop them finely with a knife or crush them in a food processor, ensuring they are not powdered, but in fine pieces. I melt the Nutella in a double boiler, just enough to make it slightly fluid, then add the walnuts and mix. 3. Forming and baking the cookies I take the dough out of the refrigerator. I roll it out on a floured surface to about 5 mm thickness. I cut out shapes with a flower-shaped cutter or any other shape I have on hand. I place the cookies on a baking tray lined with parchment paper, leaving space between them (they don't rise much, but I don't want them to stick together). I bake them in a preheated oven at low heat for 15 minutes. The cookies should remain light in color; I don’t let them brown too much. I take them out and let them cool completely on the tray or on a rack. 4. Filling and assembling When they are completely cool, I take one half, add cream (with a teaspoon or a piping bag, either works), then stick it to another half. I work patiently to avoid breaking the cookies. I arrange them on a platter and let them sit for 10-15 minutes for the cream to settle. 5. Decorating with chocolate I take care of the decoration. I melt the dark chocolate with the butter in a double boiler. I stir until it becomes homogeneous, then place a teaspoon on each assembled cookie, letting it flow slightly over the edges of the "flower." I let them cool at room temperature until the chocolate layer hardens. I melt the white chocolate also in a double boiler, then let it cool for 2-3 minutes. I put it in a small bag, cut off a tiny corner, and draw lines or other simple patterns on each cookie, as desired. I let them cool again until everything becomes firm. Why I make this recipe often This recipe is straightforward, works without complications, and does not dry out if I leave the cookies in a box for 2-3 days. I can vary the cream, and the cookies remain just as flaky. They transport easily and do not crumble excessively. Tips and variations Tips The dough should be chilled to make it easy to roll out and cut. If I don't have lard, I use butter with 82% fat. The cookies are flakier with lard, but they turn out well with butter too. I do not bake the cookies for more than 15 minutes, otherwise, they harden once cooled. I let the cookies cool completely before filling; otherwise, the cream melts. Substitutions Nutella can be replaced with another chocolate cream, but the texture should be slightly firm, not too liquid. Walnuts can be swapped for hazelnuts or left out for a simple cream, but the taste won't be as balanced. Ammonia can be replaced with baking powder, but the texture is slightly different. Variations If I don't have flower shapes, I use any other cookie shapes. For decoration, I can use only dark chocolate without white chocolate, or vice versa. I can also add a little rum essence or orange zest to the cream, according to taste. Serving ideas I arrange them on a wide platter without overlapping too much. They pair well with coffee or as a packed dessert. If there are leftovers, the next day they are even flakier. Frequently asked questions 1. Can I use only butter instead of lard? Yes, butter works well if it is of good quality and has over 80% fat. The dough is slightly less flaky, but the cookies still turn out good. 2. Can I freeze the cookies? I do not recommend freezing assembled cookies with cream; the texture of the cream changes. Simple cookies without cream can be frozen for 2-3 weeks and assembled after thawing. 3. What can I replace ammonia with? The simplest replacement is baking powder, but the taste and texture are not identical. If I don't have ammonia, I use a heaping teaspoon of baking powder. 4. Can they be made without nuts? Yes, just with Nutella, but the cream will be softer and slightly sweeter. If I still want some texture, I can add a little crushed biscuits. 5. What do I do if the dough sticks while rolling out? I sprinkle a little flour on the surface and on the rolling pin, but not too much, so it doesn't become tough when baked. I can also put the dough in the fridge for 5 minutes if it's warm in the kitchen. Nutritional values Approximately, an assembled cookie contains between 120-140 kcal, depending on size. For 100 g: approximately 450 kcal, 25 g fat, 50 g carbohydrates, 6-7 g protein. Most calories come from lard/butter and chocolate. Values vary based on ingredients and quantities. Storage and reheating I store them in a closed box at room temperature for up to 4 days. The cookies become flakier over time. I haven't tried reheating them; they are served cold or at room temperature. If it's warm in the house, I can keep the box in a cooler place.

Cookies filled with chocolate cream

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