Bistro du Pain’s Biscuiterie Nantaise

Ingredients

• ½ cup 35% cream
• 3½ tsp inverted sugar (liquid sweetener)
• 2¼ tsp liquid glucose
• 3.5 oz solid dark chocolate chips or discs

Biscuit

• 1½ cups icing sugar
• ¾ cup plus 2 tbsp unsalted butter, softened
• 31⁄3 cups flour
• 2½ tsp baking powder
• 2 eggs
• 2 tbsp milk
• a few drops vanilla extract

Instructions

1. Preheat oven to 360F.
2. To make the ganache, combine cream, inverted sugar and liquid glucose in a large pot. Using the stove top, heat the mixture on medium until it starts to boil.
3. While you wait, place the dark chocolate in a large bowl. When cream is boiling pour it over chocolate and let sit for 5 minutes.
4. Mix by hand slowly until fully combined. Put bowl in the fridge to allow chocolate to harden into a spreadable consistency.To make the cookies, combine sugar and butter in a large bowl. Mix on medium until smooth. With a spatula scrape down the sides of the bowl and mix again. It is very important there are no chunks of butter in the dough.
5. In another bowl combine flour and baking powder.
6. Slowly add the flour mixture to the wet ingredients. We recommend splitting it into at least three sections, allowing it to fully combine before mixing in rest of the flour.
7. Once completely mixed, combine eggs, milk and vanilla in another bowl.
8. Slowly add to the flour and butter mixture until fully combined.
9. Cool dough for 1 hour in the fridge.
10. Once cool, use a rolling pin to roll it out. The goal is to have it about 3⁄8 inch thick. Use a cookie cutter to cut the dough into fun shapes, making sure there is an even number.
11. Bake on a nonstick sheet for 10 to 15 minutes.
12. Once the cookies have cooled spread a thick layer of chocolate ganache on one and place a second cookie on top. Be careful not to press down the top cookie too hard or it will break.