Cookies
Description
Tasty baked goods for the whole family. The process of making “choco‑pie” cookies consists of three stages: - baking the cookies; - preparing the cream filling; - coating with chocolate glaze. Do not neglect the need to follow temperature regimes, chill the cookies and cream filling until the moment you work with them. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients according to the list for the recipe.
- 2
Step 2
Place 100 g of softened butter and 100 g of granulated sugar into a bowl.
- 3
Step 3
Whisk with a mixer.
- 4
Step 4
Add 2 yolks and beat again.
- 5
Step 5
Add 2 tablespoons of sour cream, beat again.
- 6
Step 6
Add the baking powder and 1/3 teaspoon of salt to the flour.
- 7
Step 7
Sift the flour mixture into a bowl.
- 8
Step 8
Knead the dough, roll it into a ball, and place it in the refrigerator for 1 hour.
- 9
Step 9
Dust the work surface of the table with flour and place the dough.
- 10
Step 10
Roll out the dough into a sheet 0.5–0.6 cm thick and cut out circles about 6 cm in diameter.
- 11
Step 11
Place the cookies on a baking sheet, preheat the oven to 190‑200 °C, and bake the cookies for 15‑20 minutes.
- 12
Step 12
Cool the finished cookies to room temperature.
- 13
Step 13
Pour a small amount of cold water over the gelatin and let it sit for 10 minutes.
- 14
Step 14
Pour 70 milliliters of water into the kettle, add 120 grams of granulated sugar and heat to a boil, then simmer for 5 minutes from the moment it boils, stirring continuously so the syrup does not burn.
- 15
Step 15
Pour the egg whites into a mixing bowl and add a pinch of salt.
- 16
Step 16
Whisk the egg whites until soft peaks form.
- 17
Step 17
Pour the ready syrup in a thin stream into the egg whites, while continuing to beat.
- 18
Step 18
Heat the gelatin, but do not bring it to a boil; this can be done in the microwave for 20 seconds.
- 19
Step 19
Add the gelatin to the egg whites and continue beating for 5 minutes until a fluffy foam forms.
- 20
Step 20
After preparing the cream, it should be cooled for 15 minutes so that it isn’t too runny; applying the cream filling is easier with a pastry bag—place the cream in a bag fitted with a round tip of 1 cm diameter.
- 21
Step 21
Spread the filling on one half of the cookie, press the other half on top, and remove any excess cream.
- 22
Step 22
To make chocolate glaze, prepare a double boiler so that the bottom of the bowl with chocolate does not touch the water, and add 50 grams of butter.
- 23
Step 23
When making chocolate glaze, continuously stir the chocolate.
- 24
Step 24
Cover the cookies with chocolate glaze and let them set well, then you can enjoy the delicious “choco‑pie” cookies.