Cookie-tartelette with Gianduja

Preparation

1. Mix the butter with the sugar, then add the egg. Whisk together.
2. Add the yeast, flour, and 100 g of Gianduja hazelnut chocolate chips.
3. Mix with a spatula until you obtain a smooth paste.
4. Shape into a roll, cover with plastic wrap, and refrigerate for 3 hours.
5. Place a sheet of parchment paper on a baking sheet.
6. Cut the dough roll into 12 pieces and shape them into slightly thick cookies (about 1 cm thick—they will spread during baking).
7. Place on a baking sheet and bake in a preheated oven at 350°F.
8. When you take them out of the oven, while the cookies are still soft, make a small indentation.
9. Allow to cool.
10. Fill the center of the cookies with caramel cream.
11. Melt the remaining 100 g of chocolate chips in a double boiler.
12. Cover the caramel cream with melted chocolate.
13. Chill in the refrigerator for 15 minutes before serving.