Chocolate Cream Filled Cookies are delicious and surprising treats, perfect for breakfast with a delicious cappuccino, or as a filling and invigorating snack. These delicious shortbread cookies reveal a soft and indulgent chocolate cream center, prepared in just a few minutes and without eggs, by thickening milk with sugar, cornstarch, flour, and unsweetened cocoa powder over a low heat.
To make them, start with the shortcrust pastry, made in the traditional way by working quickly, so as not to overheat the mixture, then add the cold butter cut into pieces, the egg yolks, the sugar, the flour, and the grated lemon zest. Once the dough is rolled out into a thin layer, and several 7 cm diameter discs are cut, these are filled with a generous spoonful of cocoa cream and then baked in the oven for 15 minutes.
The result will be crumbly and creamy pastries in the center, to be dusted with a light layer of powdered sugar, and served at the end of the meal to the delight of adults and children alike.
Ingredients
How to Make Chocolate Cream Filled Shortbread Cookies
Prepare the shortcrust pastry: collect the sifted flour in a bowl.
Prepare the shortcrust pastry: collect the sifted flour in a bowl.
Combine the egg yolks, lightly beaten.
Combine the egg yolks, lightly beaten.
Pour the granulated sugar.
Pour the granulated sugar.
Flavor with the grated lemon zest.
Flavor with the grated lemon zest.
Add a pinch of salt.
Add a pinch of salt.
Sand the mixture with your fingertips.
Sand the mixture with your fingertips.
Then add the cubed cold butter.
Then add the cubed cold butter.
Knead quickly with your hands.
Knead quickly with your hands.
Transfer the dough onto a lightly floured work surface and continue kneading until you obtain a smooth, homogeneous dough.
Transfer the dough onto a lightly floured work surface and continue kneading until you obtain a smooth, homogeneous dough.
Wrap it with a sheet of cling film and let it rest in the fridge for 30 minutes.
Wrap it with a sheet of cling film and let it rest in the fridge for 30 minutes.
Meanwhile, prepare the chocolate cream: collect the granulated sugar in a saucepan.
Meanwhile, prepare the chocolate cream: collect the granulated sugar in a saucepan.
Add the cocoa.
Add the cocoa.
Add the cornstarch.
Add the cornstarch.
Mix the powders with a wooden spoon.
Mix the powders with a wooden spoon.
Pour the milk.
Pour the milk.
Place on the heat and let it cook on a low flame, stirring continuously.
Place on the heat and let it cook on a low flame, stirring continuously.
Once you have obtained a thick, lump-free cream, set aside and let cool completely.
Once you have obtained a thick, lump-free cream, set aside and let cool completely.
Once the resting time has passed, roll out the pastry on a floured work surface, using a rolling pin, 1/2 cm thick.
Once the resting time has passed, roll out the pastry on a floured work surface, using a rolling pin, 1/2 cm thick.
Using a 7cm diameter cookie cutter, cut out lots of small discs.
Using a 7cm diameter cookie cutter, cut out lots of small discs.
Remove the excess pastry.
Remove the excess pastry.
Knead it again and continue making the discs until you run out of dough: at the end you should have about 32 discs.
Knead it again and continue making the discs until you run out of dough: at the end you should have about 32 discs.
Fill the center of half of the discs with 1 generous tsp of chocolate cream, now cold.
Fill the center of half of the discs with 1 generous tsp of chocolate cream, now cold.
Cover with the remaining discs.
Cover with the remaining discs.
Seal the edges well by applying a little pressure with your fingers.
Seal the edges well by applying a little pressure with your fingers.
Arrange the cookies on a baking tray lined with parchment paper and bake at 392°F/200°C. convection mode, for about 15 minutes.
Arrange the cookies on a baking tray lined with parchment paper and bake at 392°F/200°C. convection mode, for about 15 minutes.
Once baked, take the cookies out of the oven and let them cool.
Once baked, take the cookies out of the oven and let them cool.
Sprinkle the cookies with powdered sugar.
Sprinkle the cookies with powdered sugar.
Arrange the chocolate cream filled cookies on a serving plate. Enjoy!
Arrange the chocolate cream filled cookies on a serving plate. Enjoy!
Chocolate Cream Filled Shortbread Cookies Variations
If you prefer, for an all-black version, you can try a cocoa shortcrust pastry or fill the cookies with peach jam or custard. You can also cut the dough with your favorite cookie cutters. The key is to choose cookie cutters that aren't too small for a rich, consistent filling.
How to Store Any Leftovers
Chocolate-filled biscuits can be stored at room temperature, in a tin, for 2-3 days maximum.
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