Caramel cookies with Praline cream filling

Last week, I didn't want to bake anything but cookies!!!

And I baked many batches of them, ^^. I think that I baked too many kinds of cake last month, and now I don't want to eat something soft, haha.

Well, cookies are great as they are easy to make, keep, and share. I find that people always love to accept cookies (maybe they think that they contain fewer calories than cake even though they have a lot of fat, hehe).

Today's cookie is Caramel flavored cookie, I think this cookie is delicious on its own, but it becomes more, and more temping when comes with Praline cream filling

As the praline paste is made from finely ground caramelized nut, it adds both richness and a lovely fragrance to the cookie.

You can make the praline paste by yourself (the recipe is here), but if you don't want to make it, buying a small amount of it is a good choice too.

Recipe: Caramel cookies with Praline cream filling

สูตรภาษาไทย: คุกกี้คาราเมลไส้พาลีนบัตเตอร์ครีม

日本語のレシピ：Caramel cookies with Praline cream filling/ キャラメルサンドクッキー

Youtube: คุกกี้คาราเมลไส้พาลีนบัตเตอร์ครีม/  Caramel cookies with Praline cream filling/ キャラメルサンドクッキー

Caramel cookies with Praline cream filling

Makes 16

Caramel sauce

50 g ......................... Whipping cream

1 tbsp ....................... Water

45 g ......................... Granulated sugar

Caramel cookies

100 g ....................... Cake flour

1/8 tsp ..................... Salt

15 g ......................... Almond powder

1/4 tsp ..................... Baking powder

30 g ......................... Icing sugar

50 g ......................... Unsalted butter (cut into 1.5 cm cubes)

10 g ......................... Egg yolk

30 g ......................... Caramel sauce

Praline buttercream

25 g ......................... Praline paste

16 g ......................... Cocoa butter (or white chocolate)

1/8 tsp ..................... Salt

50 g ......................... Unsalted butter

8 g ........................... Icing sugar

Warm the whipping cream in the microwave (600W) for 30 seconds.

Put the water and sugar into a saucepan and place it over medium heat. Cook until the sugar turns light amber in color.

Pour the warmed whipping cream into the saucepan (be careful as it will splash). 

Continue cooking until smooth (the temperature of the caramel sauce is about 118-120℃).

Remove from the heat and let it cool completely before using.

Or you can keep the caramel sauce in the fridge for 1 month.

Making caramel cookies:

Put the flour, icing sugar, salt, and baking powder into a bowl of a mini-chopper.
Process until combined. 

Add the butter and process to combine.

Add the egg yolks and caramel sauce.

Process until the dough forms.

Remove from the bowl. Press the dough with the palm of your hand.

Roll the cookie dough between a sheet of baking paper. until the thickness of the dough is about 3 mm. 

Refrigerate for 60 minutes

Before baking, preheat an oven to 170℃

Cut with a 5 cm. round cookie cutter.

Place on a lined baking sheet. You will get about 32 pieces.

Bake for 10-12 minutes.

Let the cookie cool on the baking sheet.

Put the praline paste, cocoa butter, and salt into a bowl.

Warm it in the microwave (600W) for 50 seconds.

Stir until smooth and let the mixture cool before using.

Beat the butter until smooth, add the icing sugar, and beat until fully combined.

Pour the cooled praline mixture into the bowl.

Beat to combine.

Refrigerate the buttercream for 30 minutes.

Beat the buttercream until smooth before using.

Put the buttercream into a piping bag fitted with a 1 cm. nozzle.

Pipe the buttercream over the cookie.

Sandwich with another piece of cookie and refrigerate until the buttercream is set.

Caramel cookies with Praline cream filling