Recipe for Chocolate-Caramel Nougatine Cookies

For the cookies: Mix the flour, salt, and baking powder. In a bowl, soften the butter, add the brown sugar and granulated sugar, mix, then add the egg. Pour in the flour, salt, and baking powder mixture, incorporate, and make the mixture homogeneous. Add the peanut butter, chocolate chips, and nougat. Cover with plastic wrap and refrigerate.

Once the dough has slightly hardened, roll it out to about 1 cm thick and cut it to the size of your frame (recipe for a frame about the size of an A4 sheet). Place the cookie in the frame and the whole thing on a baking sheet lined with parchment paper. Preheat the oven to 180°C. Bake for about 15 minutes.

Let it cool without removing the frame and place it in the fridge; when the dough is at temperature, take it out of the fridge.

Prepare the mousse, whip the cream using a mixer (not too much). Melt the chocolate in the microwave in 30-second intervals, stirring in between, or use a double boiler. Gently fold the chocolate into the whipped cream using a spatula.

Pour the mousse into the frame over the cookie, create waves if you like, and put it in the fridge to set the mousse for a few hours.

To finish, remove the frame by running a knife dipped in boiling water along the edges. Cut into small squares for individual portions (always using a knife dipped in boiling water) or leave as is. Decorate with a drizzle of salted caramel.