To begin with, we ensure that all ingredients are at room temperature, which will facilitate their mixing and contribute to achieving a homogeneous texture. In a bowl, using an electric mixer, we mix the softened butter, sugar, vanilla essence, and a pinch of salt until we obtain a fine and fluffy cream. It is important to dedicate a few minutes to this process, as the incorporated air will make the cookies fluffier. After obtaining a homogeneous mixture, we add the egg and continue to mix at medium speed until it is perfectly integrated into the butter cream.
In another bowl, we sift together the flour, cocoa powder, baking powder, and baking soda. This step is essential to avoid clumps and achieve a uniform texture. Once the mixture is well sifted, we start to gradually add it to the butter cream, alternating with the buttermilk. It is important to mix until the dough becomes completely homogeneous, without lumps.
Once the dough is ready, we take care of the baking tray. We line a tray with baking paper, making sure it is well secured to prevent the cookies from sticking. We put the dough mixture into a piping bag, cutting a small corner, and form circles with a diameter of about 5 cm on the prepared tray. It is essential to leave a few centimeters of space between the cookies, as the dough will expand during baking. We bake the cookies in the preheated oven at 180 degrees Celsius for 10 minutes, being careful not to leave them longer, to avoid drying out. After baking, we let them cool completely on a rack.
In the meantime, we prepare the peach cream. We drain the peaches well and put them in the blender bowl, adding the milk. We blend until we obtain a fine and homogeneous mixture. This mixture will be heated over low heat, being careful not to boil. In a separate bowl, we mix the egg yolks with a pinch of salt, cornstarch, sugar, and 2-3 tablespoons of the warm milk mixture. We pour the rest of the milk over the yolk mixture and continue to mix until we obtain a uniform composition. We put the cream back into the pot and cook it over low heat, stirring constantly, until it thickens, about 10-15 minutes. When the cream is ready, we turn off the heat and cover the surface with cling film to prevent a crust from forming.
For assembly, we put the cream into a piping bag and evenly distribute a generous layer on half of the fluffy cookies. We cover with the remaining cookies, gently pressing them to ensure they stick well. The assembled cookies can be left in the refrigerator to firm up a bit and combine the flavors, and when served, they will provide a sweet and savory experience, perfect for any occasion.
In another bowl, we sift together the flour, cocoa powder, baking powder, and baking soda. This step is essential to avoid clumps and achieve a uniform texture. Once the mixture is well sifted, we start to gradually add it to the butter cream, alternating with the buttermilk. It is important to mix until the dough becomes completely homogeneous, without lumps.
Once the dough is ready, we take care of the baking tray. We line a tray with baking paper, making sure it is well secured to prevent the cookies from sticking. We put the dough mixture into a piping bag, cutting a small corner, and form circles with a diameter of about 5 cm on the prepared tray. It is essential to leave a few centimeters of space between the cookies, as the dough will expand during baking. We bake the cookies in the preheated oven at 180 degrees Celsius for 10 minutes, being careful not to leave them longer, to avoid drying out. After baking, we let them cool completely on a rack.
In the meantime, we prepare the peach cream. We drain the peaches well and put them in the blender bowl, adding the milk. We blend until we obtain a fine and homogeneous mixture. This mixture will be heated over low heat, being careful not to boil. In a separate bowl, we mix the egg yolks with a pinch of salt, cornstarch, sugar, and 2-3 tablespoons of the warm milk mixture. We pour the rest of the milk over the yolk mixture and continue to mix until we obtain a uniform composition. We put the cream back into the pot and cook it over low heat, stirring constantly, until it thickens, about 10-15 minutes. When the cream is ready, we turn off the heat and cover the surface with cling film to prevent a crust from forming.
For assembly, we put the cream into a piping bag and evenly distribute a generous layer on half of the fluffy cookies. We cover with the remaining cookies, gently pressing them to ensure they stick well. The assembled cookies can be left in the refrigerator to firm up a bit and combine the flavors, and when served, they will provide a sweet and savory experience, perfect for any occasion.
Ingredients
Ingredients biscuits: 250 g flour 150 g sugar 125 g soft butter 60 g cocoa 1 egg 4 g baking powder 3 g baking soda 200 ml beaten milk 1 tablespoon vanilla essence 1 pinch of salt Ingredients peach cream: 300 ml milk 350 g peach halves from compote 63 g cornstarch 2 egg yolks 75 g sugar 1 pinch of salt