Chocolate Cream Cookies
For the cream, chop chocolate and place in a bowl. Heat cream and pour over chocolate to melt. Cool and refrigerate overnight.
For the dough, chop chocolate coarsely and melt over a hot but not boiling water bath. Remove and cool.
Mix flour with sugar and vanilla sugar. Shape into a mound on a flat work surface and create a well in the center. Add beaten egg to well and distribute butter (cut into small pieces) around well. Add chocolate and knead quickly with hands until smooth. Shape into a ball, cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180°C (approximately 350°F).
Roll dough out on a floured work surface until about 1/3 mm thin and cut out circles measuring 5 cm (approximately 2 inches) in diameter.
Place dough circles on a baking sheet lined with baking paper and bake for about 10 minutes. Remove from oven and then from baking tray using baking paper. Cool.
Remove cream from refrigerator and whip. Spread over half the cookies and then top with remaining cookies. Press together lightly. Place remaining cream in a pastry bag with a smooth tip and use to top cookies. Serve garnished with chocolate shavings.