Choco pai homemade cookies

12 servings
1 hour 30 min

First, let's prepare the dough.

In a bowl, mix the soft butter, powdered sugar and vanilla sugar.

Using a mixer, whisk the oil thoroughly for a few minutes, until fluffy.

Add two egg yolks one at a time, while whisking the mass thoroughly.

We pour cream (I used 33%, but you can take less fatty ones). We work out the mass with a mixer until it is completely homogeneous.

Add baking powder to the flour and sift the mixture into a bowl.

With quick movements, knead a soft, slightly sticky dough. We don't mix the dough for a long time!

We collect the finished dough into a ball, transfer it into a bag or wrap it in film and send it to the refrigerator for 1 hour.

We take the cooled dough out of the refrigerator, lay it out on the working surface and roll it out into a layer about 5-6 mm thick.

We cut out circles with a diameter of about 5-6 cm from the dough. We collect the dough trimmings and roll them out again.

We put the dough mugs on a baking sheet lined with baking paper and in this form we send it first to the refrigerator for 20-30 minutes.

After 20 minutes, bake the cookies in the oven preheated to 180-200 C for about 15-20 minutes until ruddy. Let the ready-made liver cool completely.

While the cookies cool down, we will deal with the filling for our choco pai.

So, first, fill the gelatin with water (cold boiled) and leave for 10 minutes to swell. Gently heat the swollen gelatin (do not bring to a boil!) In the microwave or on the stove until it completely dissolves. Let the gelatin solution cool.

Let's make the syrup. To do this, combine sugar and water in a saucepan.

Put the pan on the heat, gently stirring so that the sugar completely dissolves, bring to a boil. After the syrup boils, stop stirring and cook the syrup for 5 minutes over medium heat to a temperature of 112-114 C.

Pour the egg whites into a bowl and beat to soft peaks.

Without stopping to beat, pour a thin stream into the whipped proteins of the finished hot syrup. Continue to beat the proteins until the mass cools to room temperature.

Add gelatin solution.

And we whisk everything carefully again. Transfer the finished mass into a pastry bag with a round nozzle. If suddenly you do not have a pastry bag, then you can take a regular dense bag from which you need to cut a corner. By the way, if after adding gelatin, the protein mass has become quite liquid, then put it in the refrigerator for 5-7 minutes, just be careful and get the mass more often and mix so that it cools evenly.

We collect cakes. To do this, fold the cookies in pairs. Put a portion of the finished filling on one half of the cookies.

And cover the second half of the cookies.

Let's prepare the glaze.

To do this, melt the chocolate along with the vegetable oil. Let him cool down a little.

We cover the cakes with glaze. To do this, first dip cakes in the glaze of the side of the cake and put them on baking paper (it will be much easier to separate the ready-made choko pai from it).

Using a teaspoon or tassel, we cover the tops of cookies with glaze.

We send the cookies to the refrigerator for 10-15 minutes so that the chocolate freezes.

That's all. Choco pai's homemade biscuits are ready.

Enjoy your meal!