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Name: Ganache cream in biscuits with orange
Total time: 1 h 30 min
Ingredients: 230 g unsalted butter, room temperature; 90 g powdered sugar; 1 and 1/2 tablespoons orange zest (about 1 orange); 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 and 1/2 teaspoons BAM vanilla paste; 1/4 teaspoon salt; 250 g all-purpose flour; 120 ml sweet cream; 115 g BAM dark chocolate

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Ganache cream in biscuits with orange

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Ganache cream in biscuits with orange

Ganache cream in biscuits with orange

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 10

These simple orange butter biscuits are made with orange zest, filled with a smooth chocolate ganache.

The recipe for the orange and chocolate ganachebiscuits starts in a very familiar way: with the preparation of the butter biscuit dough. You will need butter, sugar, eggs, an extra egg yolk for flavour and colour, orange zest, BAM vanilla paste, salt and flour. The orange gives the cookies a fresh taste and is the perfect base for a decadent chocolate ganache.

Powdered sugar replaces some of the flour in the recipe, as opposed to granulated sugar, so the biscuits are not particularly dry like most of the buttery biscuits you are used to.

The second ingredient is chocolate ganache. Did you know you can make chocolate ganache with just two ingredients? Chocolate ganache is made with warm sweet cream and chocolate.

When you buy BAM products, you can use the code RECEPT to get 10% off your entire purchase.

It is easy to prepare, but you must make sure it cools well before using it as a filling for the biscuits. BAM time-saving tip: prepare the ganache while the biscuits are baking, so that it can be cooled while the baked biscuits are cooling.

The ingredients in the recipe are enough for 20 to 24 biscuits.

As the chocolate ganache will be used as a filling for the biscuits and not as a coating, no butter will be added at this time.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

for biscuits:

230 g unsalted butter, room temperature
90 g powdered sugar
1 and 1/2 tablespoons orange zest (about 1 orange)
1 large egg, room temperature
1 large egg yolk, room temperature
1 and 1/2 teaspoons BAM vanilla paste
1/4 teaspoon salt
250 g all-purpose flour

for the chocolate ganache:

120 ml sweet cream
115 g BAM dark chocolate

Instructions:

for the preparation of biscuits:

In a large bowl, beat the butter on medium-high speed. Beat until completely smooth and creamy, about 2 minutes. Add the icing sugar and orange zest and beat for about 1 minute more. Then add the egg, egg yolk, BAM vanilla paste and salt. Continue beating at high speed until the ingredients are combined. The biscuit dough will be soft. Lightly grease your hands, work surface and rolling pin. Divide the dough into two equal parts. Roll each part out on a piece of baking paper or lightly floured silicone baking mat to a thickness of about half an inch. The rolled-out dough can be any shape you like, as long as it is evenly thick. Place the dough pieces, protected on both sides with baking paper, on a baking tray and chill for at least 1 hour.

When the biscuit dough has cooled, preheat the oven to 180°C. Line two large baking trays with baking paper. Cut one of the pieces of dough from the refrigerator into shapes. Roll out the remaining dough again and continue cutting until all the dough is used. Arrange the biscuits on the baking tray, making sure they are at least 2 cm apart. Bake the biscuits for 9-10 minutes, until very lightly browned around the edges. Cool on the baking tray for 5 minutes, then transfer the biscuits to a wire rack to cool completely.

for the chocolate ganache:

Put the BAM dark chocolate in a bowl. In a small saucepan, heat the cream until it starts to lightly simmer. Pour the warm cream over the chocolate and leave to stand for 2-3 minutes to soften gently. Slowly stir until the chocolate melts. Allow to cool and thicken for at least 30 minutes or until a spreadable consistency. Spread the ganache on the flat side of one cookie and "glue" the other half. Repeat with the remaining one.

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