Caramel-filled biscuits

A recipe proposed by the team of the company Nigay located in Feurs, France.

Logo Nigay GB 300x300

Nigay’s team

Logo Nigay GB 300x300

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

Which caramels are used in this recipe?

Flavoured aromatic caramel with milk and cocoa

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.

To order a Box

cuisinez caramel

The first one is free!

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