Sigh. It’s the end of 8 ½ months of doing (or not doing) whatever in the hell I want. Every. Single. Day. I do admit it’s been lovely. There’ll be no more daily sleeping until noon, alfresco reading of the news and drinking bottomless cappuccinos before leisurely mid-day bike rides. No more museum visits and beach days and hours spent endlessly cooking in my pj’s. My sabbatical has ended and, today, I’m once again joining the working class. While the company will be a new one, my coworkers, for the most part, will be old friends from my previous job – if one must work for a living, one truly couldn’t ask for a better situation. I really do admire and respect these people. My dreams of being an Innkeeper are not forgotten, just postponed. The search for my dream property has been tougher than expected. I’m convinced it will happen when the time is right.
With an 8-5 schedule, and little time to bake just around the corner, this weekend I decided to belly-up to my stove and make a batch of cookies as a thank you to those friends who have helped me during my 8 month much-needed break. As could be expected from my track record, the first batch made it into my belly rather than their doorsteps – requiring a second batch that were packaged and delivered as intended.
Here’s to beginning my next chapter – and a growing belly that didn’t think it came quick enough.
Chocolate Dulce de Leche Viennese Whirls
- Chocolate dulce de leche ganache
- 6 oz. dark chocolate (at least 60% cocoa)
- 6 oz. heavy whipping cream
- 12 oz. dulce de leche Cookies
- 9 oz. unsalted butter, very soft (not European style)
- 1 ¾ oz. confectioner’s sugar, sifted
- ⅛ teaspoon table salt (not kosher salt)
- 8 oz. all-purpose flour
- 1 oz. cornstarch
- Make ganache: Place the chocolate and heavy whipping cream in a microwave safe bowl and microwave, stirring every 30 seconds, until completely melted (60-90 seconds). Add dulce de leche and stir until completely combined and smooth. Cover and refrigerate until spreadable consistency, about 90 minutes.
- Make the cookies: Preheat the oven to 375F. Line 3 baking sheets with baking parchment. Using a 2” round cutter as a guide, draw 8 circles on each sheet of paper, spaced well apart. Turn the paper over so the pencil marks are underneath.
- Beat the butter, confectioner’s sugar and salt in a bowl until pale and fluffy. Sift in the flour and cornstarch and beat until thoroughly mixed. Spoon the mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. Refrigerate cookies for 15 minutes before baking (this will help cookies retain their shape).
- Bake in the center of the oven for 13—15 minutes, until pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
- Assemble: Pipe a layer of ganache onto the flat side of 12 of the cookies and sandwich with the remaining cookies. Dust with confectioner’s sugar. Enjoy!.