CHOCOLATE BULL’S-EYES

THE CHOCOLATE SHORTBREAD:

• 1 1/4 cups (165 g) all-purpose flour
• 1/4 cup plus 2 tbsp. (95 g) unsalted butter, softened
• Generous 1/4 cup plus 2 tbsp. (85 g) sugar
• 2 large egg yolks
• 1/4 tsp. (1 g) baking powder
• 7 tsp. (9 g) unsweetened cocoa powder
• Pinch vanilla powder
• Salt

FOR THE FILLING:

• 2 tbsp. (30 g) orange marmalade

FOR THE GANACHE:

• 2 oz. (60 g) dark chocolate, chopped
• 4 tbsp. (60 ml) heavy cream
• 1 tsp. (6 ml) glucose syrup

INSTRUCTIONS:

1. Sift the flour and baking powder onto a piece of parchment.
2. In a bowl, mix the butter with the sugar, stirring in a pinch of salt and the egg yolks.
3. Add flour sifted with baking powder, the vanilla powder, and cocoa powder, and then knead briefly until you have a smooth dough.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
5. Heat the oven to 350°F (180°C) and grease and flour (or line with parchment) two baking sheets.
6. On a lightly floured work surface, roll out the dough until just under 1/4 inch (4-5 mm) thick.
7. Using a pastry ring with a 2-inch (5 cm) diameter, cut out discs (you’ll need two discs for each finished bull’s-eye).
8. Divide the dough discs equally between the baking sheets.
9. Using a pastry ring with a 1 1/2 inch (4 cm) diameter, make a hole in the center of each disc on the first pan so that you have rings.
10. Transfer the pans to the oven and bake for 12 to 13 minutes, removing pan with rings a couple of minutes earlier than the one with discs. Let cool completely.
11. Turn the discs over and spread them with orange marmalade. Top with the rings (the marmalade will ensure that they adhere).
12. To make the ganache, put the chocolate in a bowl. In a small saucepan, bring the cream to a boil with the glucose syrup. Pour the hot mixture over the chocolate.
13. Let cool slightly, put the ganache in a pastry bag fitted with a tip, and fill the cavity of the bull’s-eyes.