Chocolate Caramel Sandwich Cookie

These delectable sandwich cookies are inspired by Alfajores dulce de lèche. They are probably originated in the Middle East and reached southern Spain as far back as the 8th century when the Moors occupied the Iberian peninsula. The Spanish version of the alfajor then made its way to South America in the 16th. Here is the 21st Century version made with sablé crust and stuffed with salted caramel ganache. These cookies can be stored for a few days in the refrigerator. This recipes makes about a dozen cookies (24 disks). For ultimate results, bake cookie disks in individual tart rings ≈ 3.1/4''/8cm diameter, and on non-stick oven liner perforated steaming mesh pad, also called Silpain. Pastry disks can be made using both; chocolate or regular sablé crust. If so, substitute cocoa powder for flour and proceed as followed.

When making caramel, be extremely vigilant and keep children and pets out. Bring to a boil, heavy cream with honey and corn syrup/glucose. Meanwhile, in a large saucepan (avoid frying pan unless you are a pro), make a caramel a sec with sugar, and cook it to dark amber stage. Turn off the heat, and carefully and slowly deglaze caramel with the hot heavy cream mixture – whisking constantly. Turn heat back on low, and cook until smooth. Add hot caramel mixture to the milk chocolate and cocoa butter. Mix and cool down to 122ºF/50ºC. Add butter, and smooth out using an immersion blender. Tap ganache on the countertop to remove excess air bubbles. Let ganache rest at room temperature. Do not refrigerate prior to use.