for one dozen filled shortbread cookies
Preparation time: 40 minutes
Resting time : 1 hour
Baking time : 30 mins
Preparing the chocolate ganache
Finely crush the chocolate with a knife.
Heat the cream in a saucepan until it boils, then pour it over the chocolate.
Mix until you have a smooth consistency.
Cool the ganache, then place it in Le Tube. Refrigerate for one hour if the consistency is too runny.
Making the shortbread
Preheat the oven to 160°C
Put the cubed butter in a food processor bowl, then incorporate the sugars and salt, whisking until you obtain a uniform mixture.
Add the beaten egg and continue whisking.
Finally, add the flour gradually and mix until a smooth dough is obtained.
Fill the Tube using a biscuit disc (curved side towards the inside of the tube) and set the position to 2 cl.
Place the silicone mat on a perforated baking sheet and begin piping the mixture, slightly spacing the cookies.
Bake for 18 minutes and cool on a wire rack.
Use a plain nozzle for the chocolate ganache and set to the 4 cl position.
Then pipe the inside of a biscuit. Cover with another cookie and press lightly to distribute the chocolate between the cookies.
Repeat the process for all the cookies.