Tiger Chocolate Shortbread
250 g unsalted butter (82% fat)
1 large whole egg (65g)
6g baking powder
50 g of dark chocolate vermicelli, chilled the day before.
120 g milk chocolate (choice of dark, white or even praline) .
In a salad bowl or in the bowl of your robot, put the butter in pieces, the sugar and work everything to have a light cream.
Add the egg and work another 1 minute to have a homogeneous mixture. Mix the powders (cornflour, flour and yeast) and incorporate them into the mixture, then add the chocolate vermicelli without working it too much.
Make small balls that you press into the imprints without going too far beyond the shape and so as not to have biscuits domed on the base and put in the fridge for at least 30 minutes Bake at 180° for 25 minutes (+ or – depending on your oven), let the biscuits cool completely before filling them with milk chocolate.