👨🍳Preparation :
1️⃣Prepare the cookie dough
In a bowl, whisk the eggs with the sugar until light and fluffy.
Add the salt and vinegar.
Sift together the flour, cocoa powder, and baking powder, then gradually whisk them in.
Mix until you have a smooth, slightly thick batter.
Pour the batter into a clean bottle to form even cookies.
2️⃣Baking cookies (without an oven)
Heat a non-stick frying pan over medium-low heat, without adding oil.
Squeeze the bottle to form small, spaced-out discs.
Cook for about 1 minute 30 seconds, until the surface becomes matte.
Flip the cookies and cook for 5 to 10 seconds on the other side.
Cool on a wire rack.
3️⃣Prepare the white cream
In a saucepan, combine the milk, sugar, cornstarch, and vanilla.
Heat over medium heat, stirring constantly, until thickened.
Remove from heat, add the butter or oil, and stir until smooth.
Let cool completely before filling the cookies.
4️⃣Fill the biscuits
Take a biscuit and place a small amount of cream in the center.
Cover with a second biscuit.
Press lightly to spread the cream evenly.
5️⃣Coat in chocolate
Melt the chocolate in a double boiler or microwave.
Add the oil for a glossy finish.
Dip the cookies completely or halfway.
Place them on baking paper and add the decorations before the chocolate hardens.
💡Tips & Tricks
• Cook over low heat to keep the cookies soft.
• Let the cream cool completely before filling.
• Vary the coatings: white, dark, or milk chocolate.
• Store for 2 to 3 days in the refrigerator in an airtight container.
