Banana Caramel Cookie

INGREDIENTS

Yield: 21-22 set of cookies

Butter Cookies

341gCandia 82% Fat Unsalted Butter

173gIcing Sugar

6gVanilla Extract

390gPrima Featherlight Brand Wheat Flour

3gSalt

Chocolate Ganache

180gVan Houten Milk Chocolate 29.5%

60gVan Houten Dark Chocolate 65.7%

120gCandia 35.1% Fat UHT Whipping Cream

15gCandia 82% Fat Unsalted Butter

pinchSalt

330gFruttose Banana Filling & Topping 70% Fruttose Caramel Topping

Fruttose products used for this recipe

PROCEDURE

Butter Cookies

Beat butter, icing sugar and vanilla until smooth about 1-2 minutes. Add flour & salt on low speed until combined.
Cling wrap dough for at least one hour before sheeting.
Roll dough to 4mm thick, using 6.5cm round cutter, cut the cookies and freeze for an hour before baking to make sure the cookie doesn’t spread. Bake at 180 degree for 12-14 minutes until golden brown.

Chocolate Ganache

Combine both chocolate in a bowl or jug. Heat cream until steaming hot but not boiling. Pour over the chocolate and let sit for 1 min and stir gently. Add slightly soften butter and salt and emulsify using hand blender.

Assembly

Take two cookies that is similar in shape. On one side, pipe ganache on the side using round size 10 novel and fill with 15g banana filling center. Sandwich with another cookie and let it set in freezer just for couple minutes.
Take room temperature caramel topping and place in piping bag and set aside.
Using tempered chocolate or dark chocolate compound, dip the cookie, tap gently to remove access, drizzle with caramel topping and allow it to set on parchment paper.