Chocolate smiley shortbread
Difficulty level: easy
Servings 16 shortbread
Ingredients
- 80 g butter sweet from Belleville-sur-Vie Grand Fermage
- 200 g flour
- ½ c. coffee yeast chemical
- 80 g sugar powder
- 50 g water
- 60 g chocolate white
- 140 g chocolate black
- 80 g of cream whole liquid
Instructions
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Pour the unsalted Belleville-sur-Vie Grand Fermage butter, sugar and water into a saucepan. Bring to a boil while stirring.
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In a salad bowl, mix the flour and yeast, then add the hot mixture. Knead to form a soft ball, wrap in film and leave to rest for 2 hours in the refrigerator.
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Roll out the dough to 2mm thickness and cut out the shapes with a cookie cutter. Otherwise, use a glass for the circle and a cap for the eyes and mouth.
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Cook for 8 minutes at 180°C.
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Meanwhile, prepare the ganache: heat the cream over low heat, remove from the heat and add the chocolate pieces. Stir until smooth and shiny.
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Top half of the shortbread with a spoonful of ganache and close with the other half.
© Grand Fermage
