Crisp on the outside and delicately melting on the inside, these cookies are a simple yet delicious treat.
The golden, oven-baked shortcrust pastry holds a melting, irresistible center of Croustaillou—perfect for sharing (or keeping all to yourself)!
Ingredients :
The number of cookies will vary depending on the size of your cookie cutters.
1 ready-to-use shortcrust pastry (or homemade)
Croustaillou (chocolate-hazelnut spread)
1 egg yolk
A little flour for the work surface
Recipe :
Preheat the oven to 180°C. Unroll the pastry onto a lightly floured work surface.
Using a heart-shaped cookie cutter, cut out an even number of hearts. Place half of them on a baking sheet lined with parchment paper.
Place a generous spoonful of Croustaillou in the center of each heart, making sure to leave a clear margin around the edges. Lightly moisten the edges with a little water, then cover with a second pastry heart. Gently seal the edges with your fingertips or a fork to prevent the filling from leaking out during baking.
Brush with a little egg yolk for a lovely golden color, then bake for 15 to 17 minutes, until the cookies are golden brown.
Let them cool slightly before eating so the melting center is perfect and the flavors can fully develop.
Bon appétit !
