Ingredients (about 40 pieces)
230 grams cold butter, cut into cubes
100 grams (1 packet) powdered sugar
2 teaspoons vanilla extract
300 grams (2 cups + 2 tablespoons) flour
For the chocolate filling:
300 grams dark chocolate, broken into pieces
100 ml (1/3 cup + 2 tablespoons) heavy cream
60 grams butter, cut into cubes
Optional: powdered sugar for dusting
Preparation:
In a food processor (or standing mixer with a paddle attachment), combine the butter, powdered sugar, egg and vanilla. Process briefly until smooth. Add the flour and process until a uniform dough forms. Gather the dough into a ball, wrap in plastic wrap, and refrigerate for about 1 hour.
Melt the chocolate in a microwave-safe bowl or over a double boiler until smooth.
In a small saucepan, combine the heavy cream, butter, and sugar. Bring to a boil, stirring occasionally. Remove from the heat and add the melted chocolate, stirring until smooth and creamy. Let cool slightly, then add the egg yolks and mix well. Stir in the brandy and set aside.
Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
Lightly flour your work surface and roll the dough to about 3 mm thick. Cut out circles about 6 cm in diameter. Place a teaspoon of chocolate filling in the center of each circle (if the filling is too firm, warm it briefly in the microwave).
Fold the edges of each circle to form a triangle, pinching the corners tightly to seal. Place on the prepared baking sheets.
Bake for about 15 minutes, until golden. Remove from the oven, let cool, and dust with powdered sugar if desired. Serve.
Preparation time: About 2 hours (including chilling and baking)
Storage: Up to 5 days in an airtight container at room temperature
