“Cookie Dough” Filling
 
Makes about 1 cup
Ingredients
  • ⅓ cup (76 grams) unsalted butter, softened
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 1 teaspoon (6 grams) vanilla bean paste
  • ½ cup (48 grams) superfine blanched almond flour
  • ¼ teaspoon kosher salt
  • 2 ounces (57 grams) 60% cacao bittersweet chocolate baking bar, finely chopped (about ⅓ cup)
  • 1¾ cups (210 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) whole milk
  • 1½ tablespoons (22.5 grams) crème fraîche
  • ¼ teaspoon kosher salt
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in vanilla bean paste.
  2. In a small bowl, whisk together flour and salt. Add flour mixture to butter mixture all at once; beat at low speed just until combined. Fold in chocolate. Cover and set aside until ready to use.
  3. In a medium bowl, stir together all ingredients until smooth. Use immediately.
Recipe by Bake from Scratch at https://bakefromscratch.com/cookies-milk-bundt-cake/