Homemade Choco Pie Cookies

Step-by-step cooking

1. Step 1:

   

   First prepare the dough.

2. Step 2:

   

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

3. Step 3:

   

   With a mixer, beat the butter thoroughly for a few minutes, until a fluffy mass is obtained.

4. Step 4:

   

   One at a time, add two egg yolks, while carefully whipping the mass.

5. Step 5:

   

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

6. Step 6:

   

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

7. Step 7:

   

   With quick movements, knead a soft, slightly sticky dough. We do not knead the dough for a long time!

8. Step 8:

   

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

9. Step 9:

   

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

10. Step 10:

    

    Cut out of the dough mugs with a diameter of about 5-6 cm. The dough scraps are collected and re-rolled.

11. Step 11:

    

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

12. Step 12:

    

    After 20 minutes, bake cookies in a preheated 180-200 C oven for about 15-20 minutes until golden brown. We give the finished liver to cool completely.

13. Step 13:

    

    While the cookies are cooling down, let's do the filling for our choco pie.

14. Step 14:

    

    So, to begin with, fill the gelatin with water (cold boiled) and leave for 10 minutes to swell. The swollen gelatin is gently heated (we do not bring it to a boil!) in the microwave or on the stove until it completely dissolves. Let the gelatin solution cool down.

15. Step 15:

    

    Prepare the syrup. To do this, combine sugar and water in a saucepan.

17. Step 16:

    

    Put the saucepan on the fire, stirring gently so that the sugar is completely dissolved, 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.

18. Step 17:

    

    Pour the egg whites into a bowl and whisk until soft peaks.

19. Step 18:

    

    Without stopping whipping, pour a thin trickle of ready-made hot syrup into the whipped whites. We continue to beat the whites until the mass cools down to room temperature.

20. Step 19:

    

    Add gelatin solution.

21. Step 20:

    

    And beat everything thoroughly again. The finished mass is transferred to a pastry bag with a round nozzle. If suddenly you don't have a pastry bag, then you can take an ordinary thick bag, from which you need to cut off 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 take out the mass more often and mix it so that it cools evenly.

22. Step 21:

    

    Collecting cakes. To do this, we put the cookies in pairs. We spread a portion of the finished filling on one half of the cookies.

23. Step 22:

    

    And cover with the second half of the cookies.

24. Step 23:

    

    Prepare the glaze.

25. Step 24:

    

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

26. Step 25:

    

    Cover the cakes with icing. To do this, first dip the sides of the cakes into the glaze and spread them on baking paper (it will be much easier to separate the finished choco pie from it).

27. Step 26:

    

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

28. Step 27:

    

    We put the cookies in the refrigerator for 10-15 minutes so that the chocolate freezes.

29. Step 28:

    

    That's it. Homemade Choco pie cookies are ready.

30. Step 29:

    

    Bon appetit!