Ingredients
Cookie layer
- 200 grams (7 ounces) sugar cookies
- 40 grams (1.4 ounces or 3 tablespoons) butter
Caramel cream
- 260 milliliters (1 cup) whipping cream
- 200 grams (7 ounces) boiled condensed milk
Ganache
- 100 grams (3.5 ounces) milk chocolate
- 100 grams (3.5 ounces or 3.5 fluid ounces) whipping cream
Equipment
- Food Processor
Essential for grinding sugar cookies into fine crumbs. Pro tip: Pulse in short bursts to avoid overheating the motor.
- Mixing Bowls
Make sure to have a medium-sized bowl for the cookie mix and a larger one for the cream. Clean bowls ensure better whipping results!
- Electric Mixer
Helps achieve a fluffy caramel cream by beating the boiled condensed milk with chilled cream. No hand fatigue here!
- Saucepan
Used for heating whipping cream to make the ganache. Be patient and let the cream come to a gentle boil.
- Spatula
Great for spreading cream and ganache layers smoothly. A silicone spatula works best.
- Freezer
Used to set each layer before adding the next. Set a timer to avoid over-freezing.
Instructions
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Servings
🥄 **Indulge in a single serving**: This pastry is perfectly portioned for individual servings, making it easy to enjoy anytime without overindulging. Serve it straight from the freezer for a delightful, cool treat, or let it sit for a few minutes for a softer experience.
🍹 **Pair with beverages**: This rich and sweet delight pairs wonderfully with a hot cup of coffee or a cold glass of milk. For an adult twist, try serving it with a glass of sweet dessert wine or a creamy liqueur to enhance the flavors.
🎉 **Perfect for gatherings**: These pastries are great for parties and special occasions. Arrange them beautifully on a tray, and garnish with fresh berries or mint leaves for extra color and flavor. Your guests will be coming back for seconds!
Variations
🌾 **Gluten-Free Option:** Use gluten-free cookies instead of regular sugar cookies. Make sure to check the packaging to ensure there are no traces of gluten.
🌱 **Vegan Variation:** Swap the butter with vegan butter or coconut oil, and use plant-based whipping cream. Opt for a vegan condensed milk made from coconut milk and a high-quality vegan chocolate for the ganache.
These variations are just as tasty and ensure that everyone can enjoy this delightful treat! 🌟
Faq
- What if I don't have a food processor?
You can place the cookies in a ziplock bag and crush them with a rolling pin until they become fine crumbs.
- Can I use a hand whisk instead of an electric mixer?
Yes, but it will take longer and require more effort. Ensure your cream is very cold to achieve the right consistency.
- How do I ensure my ganache doesn't separate?
Make sure your whipping cream isn't too hot when you add the chocolate. Stir gently and patiently until fully combined.
- What if my caramel cream is too runny?
Chill it in the fridge for a bit until it thickens up before using it in the layers.
- Can I make this ahead of time?
Absolutely! You can prepare these pastries a day in advance and store them in the fridge. They also freeze well if you want to keep them longer.
- How to achieve that smooth, professional look?
Use a spatula to spread each layer evenly and give a quick chill in the freezer to set each layer before adding the next.