Thin ‘cookie’ for bonbon

[Nickos]

Hi pastry fanatics

 

i am looking for a Recipe for a thin cookie to put in a bonbon.

 

did someone ever tried this? Or can someone help me with this?

 

many thanks!!

[Jim D.]

I do this quite often. Check out this thread for the possibilities and pitfalls. Thinness depends on your recipe (no baking powder or anything that will make it rise) and on how thin you roll the dough. It's easy--but quite tedious. You also need to make sure the cookies are not too large to fit in the mold (I learned the hard way). And you have to be careful to enrobe the cookie in something fat-based (chocolate, cocoa butter, gianduja) or it will turn to mush.