Biscuits fourrés à la Confiture de framboises
4 to 6
40 minutes + 15 minutes cooking time
Steps
- Preheat the oven to 180°C (350°F).
- Melt the butter and set aside.
- Whisk the eggs with the sugar using an electric mixer or stand mixer until the mixture doubles in volume.
- Add the sifted flour in 3 additions, gently folding it in with a spatula.
- Then add the melted butter.
- Pour the batter into mini tart molds or muffin tins, without exceeding 1 cm in height.
- Bake for 12 minutes at 180°C (350°F). After baking, remove from the molds and let cool.
- Using a knife, trim off the domed tops to obtain flat discs.
- Add a teaspoon of Bonne Maman raspberry jam on each biscuit and place in the freezer for 2 hours.
- After 2 hours, melt the chocolate (using a double boiler or microwave, according to your preference), then transfer it to a bowl. Remove the biscuits from the freezer and dip the jam-covered side into the chocolate.
- Place on a plate and let the chocolate set.
- Store in an airtight container and consume within three days.
