Cookie recipe with spread

On top of our list of favorite Parisian bakeries, French bastards Take advantage of fall to reveal a new cookbook. Published by editions hatchet kitchen And compile basic recipes for the genre, including fondant cookies with a spread.

Cookie recipe with spread from The French Bastards

Cookie recipe with spread from The French BastardsGeraldine Martins

For 6 people / Preparation: 30 minutes / Cooking: 15 minutes / Rest: about 1 hour
✧ robot, paper
Hemispherical or plate molds
✧ mixer
✧ pastry pocket
archiving paper
for cookie 1
✧ 100 grams of biscuit dough
Spread ✧20g
To prepare the cookie dough
102 grams butter
✧57 g blond bush
✧42 g sugar
35 gm egg
✧118g pastry flour
8 g of potato starch
4g of baking soda
Baking powder ✧2g
✧4g Fleur de Sel
✧148 g 38% milk chocolate
72 grams hazelnut
For hazelnut praline
15 grams hazelnut
✧9g sugar
4 grams of water
in order to spread
20 g hazelnuts
✧5 g butter
✧28g black gianduja
28g gianduja milk
29g hazelnut fudge (see above)
✧ 8 grams powdered milk
4 g cocoa powder

1. Prepare the cookie dough: In the vertical stand mixer fitted with tin foil, mix together the butter, brown sugar, sugar and eggs. Combine the flour, starch, baking soda, baking powder, and salt in a bowl, then pour into the bowl. Mix again before adding the chopped milk chocolate and hazelnuts. Roll out the dough on a sheet of parchment paper to make it as thin as possible. Place in the refrigerator until use.
2. Roast all the hazelnuts for a few minutes in the oven at 180 ° C (the sixth). Separate them into two parts: 15 g for milk and 20 g for fat. To prepare praline, blond caramel is made by heating sugar and water in a saucepan. Pour it over the nuts. to calm down. Mix everything until you get a liquid preparation.
3. Then prepare the butter: mix the rest of the roasted hazelnuts. In a saucepan, melt butter and 2 giandujas. Add the crushed hazelnuts to the skillet. Mix well. Add praline, milk and cocoa powder. Mix with a spoon until you get a homogeneous preparation.
4. Put the dough in a pastry bag and drop small piles of about 20 grams into hemispherical molds or onto a baking sheet lined with parchment paper. Place in the freezer until the dough is completely frozen (about 1 hour).
5. Preheat the oven to 180 ° C (sixth). Roll 100g balls of cookie dough by inserting a ball of fat in the middle. Put the stuffed balls on a plate. Bake for 15 minutes. Leave it to cool slightly before eating.

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