For the caramel doughnuts, knead a shortcrust dough from butter, sugar and flour and the egg, put in a cool place.
For the caramel cream, first melt 50 g butter in a saucepan, stir in the sugar and heat until it turns brown, deglaze with whipping cream and cook and stir until everything is a smooth mass again.
Roll out the cooled dough to a thickness of about 3 mm, cut out the dough and place on baking paper. Bake at 180 degrees for about 8 – 10 minutes. Allow to cool. Glue 2 cooled doughnuts together with caramel cream.
Heat white chocolate icing, dip the thalers halfway, place on baking paper to dry. If desired, pour leftover caramel into a disposable piping bag and decorate the thalers with it.
Preparation Tip:
Makes 2 trays full of caramel doughnuts.
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