Dubbel Gille

GILLE Oat Biscuits with Coffee and Caramel Filling.

10 pieces

1 gelatine leaf 
50 g white chocolate
2 dl whipping cream  
1 teaspoon instant coffee powder
½ tin (about 200 g) ready-made Dulce de Leche, or caramel sauce of your choice 
Pinch of sea salt flakes
20 GILLE Oat biscuits with chocolate stripes

 

Soak the gelatine leaf in a bowl of cold water for at least 10 minutes. Chop the white chocolate coarsely and place in a separate bowl. Warm the whipping cream with the instant coffee powder in a saucepan and remove from heat just before boiling. Pour the hot coffee-cream over the chocolate. Stir until all the chocolate has melted and is combined with the cream mixture. Remove the gelatine leaf from the water, shaking it lightly to remove excess water, and add it to the warm cream and chocolate mixture. Stir until the gelatine has dissolved. Pour the mixture into a clean bowl and cover with cling film. Refrigerate for at least 3 hours.

Place 10 GILLE Oat biscuits on a clean surface. Whip the cold coffee-cream mixture to a fluffy texture with an electric whisk beater and fill it into a piping bag with the piping tip of your choice. Pipe the cream along the edges of the cookies. Fill the Dulce de Leche, or other caramel sauce, into a fresh piping bag, and pipe a small amount of caramel into the centre of the cream ring on each cookie. Sprinkle a few sea salt flakes over the filling, place a GILLE Oat biscuit on top face and gently press together. Repeat for the remaining cookies.