Caramel-filled biscuits
A recipe proposed by the team of the company Nigay located in Feurs, France.
Nigay’s team
Nigay's team
A recipe proposed by the team of the company Nigay located in Feurs, France.
Easy
Preparation: 30 min
Cooking: 25 min
For 15 biscuits
Ingredients
2 egg yolks
80 g sugar
80 g butter
140 g flour
6 g baking yeast
300 g Barry Callebaut block white filling
60 g flavoured aromatic caramel with milk and cocoa
Directions
Mix the egg yolks with sugar and butter.
Add flour and baking yeast.
Roll out the dough between 2 baking sheets to the desired thickness. Let rest for 2h at 4°C. Preheat the oven to 180°C.
Cut the biscuits to the desired shape and bake for 20 to 30 min.
Mix the white filling at 22°C with aromatic caramel.
Transfer the ganache into a pastry bag.
Pipe a circle on the biscuits.
Then cover with a second biscuit and press down lightly.
