1. Beat the butter with powdered sugar until it is slightly whitish.
2. Add whipped cream in two portions. Stir until fully emulsified.
3. Add the sifted low flour and almond flour and mix well.
4. After kneading into a dough, wrap in plastic wrap and put it in the refrigerator for half an hour.
5. Roll it out into 0.2 cm flakes and refrigerate for 30 minutes.
6. Take out and press out the shape with a mold, you can press the shape you like. Brush a thin layer of whole egg liquid.
7. Heat the oven to 160 degrees, lower the heat to 150 degrees, and bake for about 15 minutes. Take out to cool.
8. Ganache preparation: Bring the cream to a boil over medium and low heat, add the chopped dark chocolate and heat to melt, then add powdered sugar, salted butter and mix well, add brandy after cooling down.
9. Assemble: Put the ganache into a piping bag, squeeze it on the unhollowed biscuit, and cover the other hollowed out biscuit.
Tips:1. Rum can be used without brandy.
2. If there is no salted butter, you can use unsalted butter, just add some salt.
3. The biscuits used half of the formula.
