New Year's Recipe: Caramel biscuits

CARAMEL BISCUITS

Ingredients:

• 150 g butter
• 70 g powdered sugar
• 2 egg yolks
• 230 g white flour
• vanilla

• 5 g salt

Caramel filling:

• 200 g sugar
• 60 g butter
• 170 g cream
• 7 g fleur de sel

• 5 g lemon

Preparation:

Beat the egg yolks and sugar until fluffy. Add the vanilla, butter (room temperature, softened but not melted) and salt. Mix until uniform and airy in texture. Sift the flour over the batter and fold it in. Knead into a consistent dough, place the dough in a bowl and cover with clingfilm. Put it in the refrigerator to rest for at least one hour. Shape the dough into small balls and place them on a baking tray lined with silicone or baking paper. Poke a hole in each ball with the tip of your finger and bake at 175 °C for 12 minutes.

Caramel filling:

Melt the sugar in a large saucepan until brown or caramelised, remove from the heat and add the butter (room temperature) cut into pieces. Stir gently with a spoon to melt the butter and pour the cream into it. Put it back on the heat and bring to a boil, stirring occasionally to combine the ingredients. Remove from the heat and add the lemon and fleur de sel. Stir and, using a piping bag, fill the biscuits with the caramel.