Chocolate Sandwich Cookies with Salted Caramel Russian Buttercream

During my last post I taught you how to make Russian Buttercream with a Mexican Twist (in the form of dulce de leche), and now I’m going to add a little French je ne sais quoi to the buttercream by giving it a salted caramel flavor profile, which pairs perfectly with Chocolate, or should I say Chocolat. Ooh-la-la!

Start by making delicious chewy chocolate cookies, which are perfectly divine on their own, and sandwich two together with a layer of salted caramel Russian Buttercream in the middle. It’s a heavenly combination.

Seriously, try not to eat all the chocolate cookies before you turn them into sandwich cookies!

You can serve these cookies at room temperature, but I think they’re even better slightly chilled (10-15 minutes in the fridge). Enjoy!

Items used to make this recipe:

(affiliate links)

• dulce de leche https://amzn.to/3gCrmKg

• pure vanilla extract https://amzn.to/3ovS9fE

• high quality dutch processed cocoa powder https://amzn.to/3gD1ez8

• disposable pastry bags https://amzn.to/3BbuV3t

• #50 scoop https://amzn.to/3JdIVN6

• half sheet pan https://amzn.to/3gDkY5m

• silpat liner https://amzn.to/367mM4Z

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Chocolate Sandwich Cookies w/Salted Caramel Russian Buttercream

makes 12 sandwich cookies

Printable Recipe

Ingredients

Cookies:

• 1 cup all purpose flour

• 6 tablespoons dutch processed cocoa, sifted (use really good quality)

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 10 tablespoons unsalted butter, room temperature

• 1 cup granulated sugar

• 1 large egg

• 1 teaspoon pure vanilla extract

• extra granulated sugar to coat roll cookies in before baking (or use vanilla sugar)

Filling:

• 1/4 pound (113g) unsalted butter at room temperature (70F)

• 1/4 pound (113g) canned dulce de leche, chilled

• fine table salt to taste

Directions

To make the cookies:

1. In a medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside until needed.

2. In the bowl of a stand mixer fitted with the flat beater or BeaterBlade attachment, cream butter and sugar on medium speed for about 2 minutes until it lightens in color.

3. Add egg and pure vanilla extract; continue to mix until no traces of egg remain.

4. Turn mixer speed down to low; add cocoa mixture and combine until no traces of dry flour or cocoa remain, scraping bowl if needed.

5. Wrap dough in plastic and chill for at least 1 hour.

6. Preheat oven to 350F, place rack in center of oven, and line 2 half sheet pans with silpat liners.

7. Using a #50 scoop (about 1 tablespoon), roll level scoops of chilled cookie dough in the palm of your hand to form a ball; coat with granulated sugar and space evenly on sheet pan, 12 per pan.

8. Bake for 9-10 minutes; remove from oven and cool for 10 minutes before transferring to a cooling rack to cool completely.

To make the filling:

1. In a medium mixing bowl, beat room temperature butter using a hand mixer for 2-3 mites, until light in color and very fluffy.

2. Add chilled dulce de leche and continue beating with a hand mixer for 1 minute.

3. Taste the buttercream carefully and add just enough salt to achieve the level of salted caramel flavor you desire, beating well so the salt is evenly distributed.

Cherry Clafoutis

I spotted some lovely dark sweet cherries at the farmer's market and immediately thought about rushing home to make cool, creamy clafoutis - a classic French custard dotted with ripe fruit.  Cherries are traditionally used, but you can use other fruits, like this blueberry version I posted a few years back.  

Happy summer!    

Start by removing the pits from 2 cups of cherries (or maybe a little more if you really like cherries).  These cherries were particularly delicious so I definitely wanted to add a few extra to each serving.

LOVE using a cherry pitter.  I only use it once or twice a year, but it's one of those kitchen tools that turns an arduous task into a fun one.   

Next, butter mini tart pans and place them on a half sheet pan just in case there are any spills to catch.  Don't forget to butter those dishes or you'll have to chisel custard-cement out of your dishes.  Been there.

These are actually individual creme brulee dishes that measure 4.5-inches in diameter.  I love them for individual desserts, but I actually don't like to use them for creme brulee (find out why here).  If you don't have individual dishes, just make this recipe family-style using a 9-inch quiche pan, casserole, or pie plate.  

Back to the recipe, divide the pitted cherries evenly among the dishes.

Make the custard by combining the remaining ingredients in a blender until smooth.  So easy! 

Pour the custard evenly over the cherries.  See all those air bubbles?  They won't affect the flavor of the custard, but I don't like the way they look so I have a trick to share with you...

Break out your kitchen torch!  I love any excuse to pull out the kitchen torch.  So much fun!!!

Time to bake.  The clafoutis will puff up in the oven, but it will shrink down again as it cools.  I didn't have any spillover, but the sheet pan is there just in case.... and it makes removing 6 molten-hot dishes of custard from the oven much easier.  Just saying. 

Mmmm... I wish you could smell the intoxicating aroma wafting through my kitchen right now.   I want!!... but first I have to wait for these babies to cool.  Ugh... Torture!

Traditionally, clafoutis is served at room temperature or chilled.  It's hard for me to wait for one to chill completely before enjoying, but I must confess that I do prefer them cold out of the fridge, especially for breakfast.  

Dust with a little confectioner's sugar before serving if you like, but I don't find it necessary.  Hope you'll give this one a try.  Enjoy!  

Items used to make this recipe:

(affiliate links)

• cherry pitter https://amzn.to/3gv0X0Y

• individual creme brulee dishes https://amzn.to/34k0ah7

• pure almond extract https://amzn.to/3JvnutE

• pure vanilla extract https://amzn.to/3ovS9fE

• half sheet pan https://amzn.to/3uBs2I7

• cooling rack https://amzn.to/3CIUw5y

• vitamix https://amzn.to/3J7Dyim

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CHERRY CLAFOUTIS

makes 6 individual servings

Printable Recipe

Ingredients

• 2 cups fresh sweet cherries, washed, pitted, and stems removed

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 1/4 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• pinch of fine salt

• optional: confectioner's sugar for dusting

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brulee dishes; place on a rimmed half sheet pan.

3. Divide cherries evenly among dishes.

4. Combine the remaining ingredients in a blender or food processor until completely combined.

5. Pour batter evenly over the cherries.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish of whipped cream, creme fraiche, and/or a dusting of confectioner's sugar. Makes 6 servings.