65g dark chocolate 64%
12g inverted sugar
-Heat the cream, milk and invert sugar until boiling, then pour over the chocolate, add the butter, then mix with a hand blender. Pour into silicone molds (12g per mold) smaller than the circles you will use to bake the cookies. Once freeze , pass them in flour just before putting them inside your cookies.
25g peanut butter
70g raw cane sugar
38g whole eggs
6g baking powder
55g milk chocolate 50%
40g dark chocolate 68%
30g blond chocolate or white chocolate
-Cream the butter with the brown sugar and the peanut paste, add the eggs and mix lightly, then add the flour previously mixed with the baking powder, mix. Add the 3 kinds of chocolate in small pieces and mix.
Add one part of the cookie dough in a buttered circle, then add the frozen ganache and cover with another part of the cookie dough.
For my part, I used the 6cm "exoglass" ring from @matferbourgeat and I put a total of 50g of cookie dough.
Bake the cookies at 160 ° C 22min. Then remove the ring, add a chocolate drops and a little fleur de sel. It's ready to taste !!!!
Do not hesitate to reproduce the recipe, and share it on your social networks by tagging @ sweetsconsulting.off with the hashtag #lifeissweet