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CHOCOLATE BULL’S-EYES

CHOCOLATE BULL’S-EYES



Ingredients for 12 cookies


FOR THE CHOCOLATE SHORTBREAD

1 1/4 cups (165 g) all-purpose flour
1/4 cup plus 2 tbsp. (95 g) unsalted
butter, softened
generous 1/4 cup plus 2 tbsp. (85 g) sugar
2 large egg yolks
1/4 tsp. (1 g) baking powder
7 tsp. (9 g) unsweetened cocoa powder
Pinch vanilla powder
salt

FOR THE FILLING

2 tbsp. (30 g) orange marmalade
FOR THE GANACHE
2 oz. (60 g) dark chocolate, chopped
4 tbsp. (60 ml) heavy cream
1 tsp. (6 ml) glucose syrup



Sift the flour and baking powder onto a piece of parchment. In a bowl, mix the
butter with the sugar, stirring in a pinch of salt and the egg yolks. Add flour sifted with baking powder, the vanilla powder, and cocoa powder, and then knead
briefly until you have a smooth dough.
Envelop the mixture by cling wrap and refrigerate for no less than 60 minutes.
Heat the oven to 350°F (180°C) and grease and flour (or line with parchment) two
baking sheets. On a lightly floured work surface, roll out the dough until just under 1/4 inch (4-5 mm) thick. Using a pastry ring with a 2-inch (5 cm) diameter, cut
out circles (you'll require two plates for each completed bull's-eye).
Divide the dough discs equally between the baking sheets. Using a pastry ring
with a 1 1/2 inch (4 cm) diameter, make a hole in the center of each disc on the
first pan so that you have rings. Transfer the pans to the oven and bake for 12 to
13 minutes, removing pan with rings a couple of minutes earlier than the one with
discs. Let cool completely.
Turn the discs over and spread them with orange marmalade. Top with the rings
(the marmalade will ensure that they adhere).
 put the chocolate in a bowl. In a small saucepan, bring the
cream to a boil with the glucose syrup. Pour the hot mixture over the chocolate.
Let cool slightly, put the ganache in a pastry bag fitted with a tip, and fill the cavity
of the bull’s-eyes.

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