• Pâté Sucrée
    • 448 grams Cake Flour
    • 112 grams Sugar
    • 300 grams ARLA PRO Sweet Cream Unsalted Butter, cold
    • 20 grams ARLA Whipping Cream
    • 2 pieces Egg Yolks


  • Dulce de Leche Filling
    • 2 cans Condensed Milk
    • 100 grams Dark Chocolate 60%, chocolate ganache
    • 100 grams ARLA Whipping Cream, chocolate ganache


  • Lemon Cream Cheese Filling
    • 224 grams Fresh Lemon Juice
    • 4 pieces Egg Yolks
    • 4 pieces Whole Eggs
    • 224 grams Granulated Sugar
    • 114 grams ARLA PRO Sweet Cream Unsalted Butter
    • 224 grams ARLA PRO Cream Cheese
    • 50 grams Powdered Sugar
    • 1 pinch Sea Salt


  1. Combine cake flour and sugar in a mixing bowl and paddle to incorporate.
  2. Add cold ARLA PRO Sweet Cream Unsalted Butter.
  3. Continue mixing until the mixture reaches "pea-sized" granules.
  4. Add ARLA Whipping Cream and egg yolks.
  5. Wrap in cling film and rest in the chiller for 30 minutes before using.
  6. Lightly flour your table before rolling our your pâté sucrée to 1/4 inch thick.
  7. Rest in the chiller for 20 minutes.
  8. Cut to your desired shapes and sprinkle with granulated sugar.
  9. Bake in a pre-heated oven set at 325°F for about 10 minutes until light golden.
  10. Cool the cookies before filling.
  11. Put your condensed milk cans in a stock pot and fill with water.
  12. boil on high heat for at least 4 hours.
  13. Once done, cool in the fridge until ready to use.
  14. Place your dulce de leche in a piping bag and put the filling in between two cookies.
  15. Combine the egg yolks, whole eggs, lemon juice, and sugar in a mixing bowl and whisk to incorporate.
  16. Put on top of double boiler on medium heat and whisk till thick and pale.
  17. When the mixture reaches ribbon stage, add your ARLA PRO Sweet Cream Unsalted Butter.
  18. Add sea salt and continue whisking for 2 minutes till thick.
  19. Strain into plastic container, cover in plastic film, and chill in fridge till set.
  20. Cream your soft ARLA PRO Cream Cheese in mixer with paddle attachment on low speed until smooth.
  21. Add powdered sugar.
  22. Fold into the lemon curd and put in the piping bag.
  23. Pipe the lemon cream cheese filling in between two cookies.
  24. (Optional) Sprinkle with powdered sugar on top of cookies.