Biplane with toffee cream

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
5 1
Chocolate tasting, uncomplicated filling: For the delicious toffee cream we melt soft caramel sweets in cream
COOK TIME
105 mins
TOTAL TIME
255 mins

Ingredients

Servings: 22
  • 75 g Butter
  • 100 g Dark chocolate
  • 125 g Flour
  • 2 teaspoons, yesterday. Baking Powder
  • 225 g demerara sugar
  • 1 pck. Bourbon vanilla sugar
  • 50 g Cocoa
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 300 g soft caramel sweets (e.g. "Cream Moo Moo's")
  • 50 g soft caramel sweets (e.g. "Cream Moo Moo's")
  • 500 g Whipped cream
  • Two pck. Cream stabiliser
  • 50 g Dark chocolate coating
  • 30 g Hazelnut kernels
  • baking paper

Directions

  1. 1

    For the biscuits, melt butter and let it cool down a little. Finely chop the chocolate. Mix flour, baking powder, sugar, vanilla sugar, cocoa and 1 pinch of salt. Stir the eggs until creamy. Add butter slowly while stirring. First stir in the flour mixture, then the chopped chocolate.

  2. 2

    Using a teaspoon, place approx. 44 heaps (approx. 4 cm Ø) at a sufficient distance on baking trays lined with baking paper. Bake one after the other in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 10 minutes. Let the soft biscuits cool down first, then carefully place them on a cake rack and let them cool down.

  3. 3

    For the filling, chop 300 g candies. Heat the cream and dissolve the sweets in it. Boil down for about 10 minutes while stirring. Let it cool down first, then put it in a cool place for about 2 hours.

  4. 4

    Whip the toffee cream in 2 portions until creamy, pouring in 1 sachet of cream firming agent at a time. Finely chop 50 g candies and fold in. Pour the toffee cream into a piping bag with a large perforated spout and spray it spirally onto the smooth underside of 22 biscuits. Place the remaining biscuits on top as a lid and chill for at least 30 minutes.

  5. 5

    Coarsely chop the chocolate coating, melt in a hot water bath and let it cool down a little. Coarsely chop the nuts. Dribble some chocolate coating onto each cookie and sprinkle with nuts. Keep cool until serving.

Nutrition Facts

KCAL
290 kcal
CARBS
31 g
FATS
16 g
PROTEINS
3 g