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Dezaan Chocolate Caramel Cookie Sarah Mountain

Chocolate Caramel Cookies

Chocolate shortbread cookies with rich velvety chocolate flavour finish

Servings20 portions (25 biscuits)
Product usedRich Terracotta
Print Recipe
Part 1: Chocolate Shortbread Biscuit
  • 500g Unsalted Butter
  • 450g Castor Sugar
  • 220g Pasteurised Egg Yolk
  • 150g deZaan Rich Terracotta Cocoa Powder
  • 620g Plain Flour
  • 2g Salt
  1. Paddle the butter sugar and salt together, add the egg yolks and mix until smooth.
  2. Finally add the flour, cocoa powder and salt. Roll the dough between sheets of paper to 0.5cm depth and freeze.
  3. Once frozen, remove from the paper and cut round discs with a medium sized flutter cutter and bake.
  4. Once baked, cut out the centre out of the tops with a fluted small cutter.
  5. Bake at 180°C for 12 minutes until golden brown.
  6. Once cold, spread and fill the two cookies with salted caramel sauce.
  7. Brush the top biscuit with gold shiny powder before sticking together.
Part 2: Salted Caramel Sauce
  • 300g Castor Sugar
  • 50g Glucose
  • 50g Butter
  • 300g Double Cream
  • 1g Salt
  1. Make a direct caramel with the sugar, melt it in 3 stages each time until a clear golden brown.
  2. Then add salt, glucose and butter and stir until emulsified. Then add cream, in two stages and boil until the caramel reaches 168°C.
  3. Remove from the heat and pass through a fine sieve. Refrigerate to cool.
  4. Once the caramel is cold, pipe and fill the two cookies and sandwich together.

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