I usually make these cookies with dark chocolate ganache in the middle but this time I made them with a vanilla bean Swiss buttercream. The recipe was from Gale Gand's Chocolate and Vanilla book. The cookies were sprinkled with vanilla sugar. The only thing I found challenging is that they roll around a lot. Use extra care when you put them in the oven. They are also hard to plate due to their round bottoms.
No comments:
Post a Comment