Chocolate Cookies Ice Cream

Stracciatella Ice Cream Chocolate Chip Cookie Dessert


  • Chocolate Chip Cookies
    Makes 10 cookies
  • 112 g butter

  • 110 g brown sugar

  • 50 g white sugar

  • X salt

  • X vanilla

  • 40 g eggs

  • 109 g flour

  • 3 g baking powder

  • 105 g dark couverture


  • Sift flour and baking powder together.
  • Chop the dark couverture.
  • Mix soft butter, sugar, salt and vanilla.
  • Add the eggs and mix.
  • Add and mix flour and baking powder together.
  • Add your chopped couverture.
  • You can also make the dough in your table by hand.
  • With this technique your cookies will not get to thin.
  • Scoop your cookie dough onto a baking tray lined with parchment paper.
  • You can bake them either right away or leave it in the fridge for an hour or even better overnight.
  • Bake your cookies for about 12 minutes at 180 degrees.


  • Stracciatella ice cream
  • 204 g milk

  • x vanilla

  • 46 g egg yolks

  • 55 g sugar

  • x salt

  • 48 g heavy cream

  • 85 g dark couverture


  • Chop the dark couverture.
  • Bring milk and vanilla to a boil.
  • Mix egg yolk, sugar and salt in a bowl.
  • Pour the milk into the egg yolk mixture while stirring constantly.
  • Pour everything back into the pan.
  • Carefully heat up 82 degrees over a low heat while stirring constantly with a spatula.
  • Add heavy cream.
  • Cool the mixture over ice or cold water.
  • Pour it in the ice cream maker and let the machine do the rest.
    Or place it the freezer and mix it every 30 minutes.
  • Add your chopped couverture.
  • Pour it in a piping bag and fill up the quenelle silicon mold.
  • Freeze for at least for hours.


  • Chocolate Sponge Cake
  • 106 g whole egg, room temperature

  • 80 g sugar

  • 74 g white flour, sifted

  • 6 g cocoa powder


  • Beat the eggs and sugar for 10 minutes until the mixture has doubled.
  • Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture)
  • Bake for about 15 minutes at 190-200°C.
  • Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.)
  • Cut the sponge cake into 6 mm squares.


  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar


  • Whisk egg whites until foamy.
  • Add half of the sugar. (50 g)
  • Beat until soft peaks and add the rest of the sugar.
  • Beat until stiff peaks.
  • Add powdered sugar and fold it into stiff egg white mixture.
  • Add colour if you ant to. You can add matcha powder or food colors.
  • Pour meringue into a piping bag with a round tip.
  • Pipe some tear shaped meringues on a baking tray lined with baking paper.
  • Bake at 100 degrees for an hour.


  • Cherry Marmalade
  • 50 g cherry puree

  • X sugar if needed

  • 3 g gelatin


  • Warm up cherry puree. Doesn’t have to boil.
  • Add gelatin and mix well.
  • Let it cool in the fridge for 30 minutes.
  • Pour the marmalade into a piping bag.


  • Put your cookie onto a plate.
  • Garnish with Meringues, dried ruby chocolate sponge cake and chocolate sponge cake cubes.
    I also made some sweet dough flowers by using a silicon mold.
  • Pipe some marmelade drops
  • Unmold your Ice cream quenelle and place it onto your cookie.
  • Add gold leaf and you’re done!
Cookies Ice Cream

Fancy Cherry Sorbet Quenelle


  • 266 g cherry puree

  • 13 g lemon juice

  • 160 g water

  • 60 g sugar

  • 14 g glucose


  • Bring everything to a boil.
  • Pour it into the ice cream maker and let him do the rest.

<strong>Making quenelle method 1:</strong>

  • Pour the sorbet in a piping bag with a round tip and fill up quenelle silicon mold.

<strong>Making quenelle method 2:</strong>

  • Leave a spoon in hot water for about 2 minutes.
  • Push the spoon forward, rotate and then pull it back gently.
  • Gently warm it on your hand and place it on your plate.

    The sorbet should be the last thing to put on the plate.
    I placed the cherry sorbet on dried matcha sponge cake crumbles.
    For garnishing I made some cherry marmelade dots with a piping bag, added a praline and a sweet dough cookie flower. And on top of the ice cream I added a gold leaf.
Cakes Cookies Entremets

Ruby Chocolate Panna Cotta Ring Dessert on Chocolate Cake and Flower Cookie



3 Servings


  • Ruby Chocolate Panna Cotta
  • 120 g heavy cream

  • 10 g sugar

  • 20 g ruby chocolate couverture

  • 20 g raspberry puree

  • 2 g gelatin


  • Melt ruby chocolate. I melt my chocolate in a chocolate tempering machine at 28.5-29.5 degrees but you can melt it in a microwave or over a water bath.

    But BE CAREFUL: When water gets into the chocolate, everything is lost. You can’t use it.
  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar, raspberry puree to a boil and let it infuse for about 5 minutes.
  • Pour over melted ruby chocolate and add gelatin.
  • Mix it well with a whisk.
  • Pour it in the small silicon mold and freeze for at least four hours.


  • Panna Cotta
  • 245 g heavy cream

  • 25 g sugar

  • x vanilla paste

  • 3 g gelatin


  • Soak gelatin in cold water for about 10 minutes.
  • Bring heavy cream, sugar and vanilla paste to a boil and add gelatin.
  • Mix it well with a whisk and let it cool down to 28 degrees.
  • Fill it half way through in a big silicon mold.
  • Press the frozen ruby chocolate panna cotta ring inside the big silicon mold and freeze for at least four hours.


  • Pâte Sucrée / Sweet Dough
  • 62 g soft butter, soft

  • 50 g powdered sugar, sieved

  • 25 g eggs, room temperature

  • 125 g flour, sieved

  • x cinnamon

  • 2 g salt


  • Sift flour and cinnamon together.
  • Mix soft butter and powdered sugar in a bowl until it’s light and airy.
  • Gradually add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better and you’ll get more airy and fluffy cakes)
  • Add sifted flour, cinnamon, salt and knead until smooth. You can do this in a stand mixer or with a spatula.
  • Wrap in plastic foil and rest in the fridge overnight. (the thinner the dough the faster it cools)
  • Roll out the cooled dough to 3 mm and cut out 4 circles with a flower shaped cookie cutter.
  • Bake them at 175 degrees for 12 minutes.
  • Make sure they don’t get brown. They are perfect when they don’t have color.

    Info: You can freeze the leftover sweet dough for up to 2 months.


  • Chocolate cake
  • 150 g dark couverture

  • 113 g butter

  • 200 g eggs

  • 150 g sugar

  • 50 g flour, sifted

  • x vanilla paste


  • Spray your tartelettes ring with fat spray and place the rings on a baking tray lined with parchment paper.
  • Preheat your oven on 220 degrees.
  • Melt couverture and butter together in microwave or water bath.
  • Beat eggs with sugar and vanilla paste for about 5 minutes until it gets light yellow and fluffy. (We don’t use baking powder inside this recipe so we need to beat the crap out of it.)
  • Add sifted flour and fold it in the beaten egg sugar mixture. (it’s important to sift the flour. You will get lumps if you don’t sift the flour.)
  • Finally add the chocolate-butter mixture and fold it in.
  • Fill the batter in the tartelette rings and bake for about 13 minutes.
  • Let them cool and cut any excess away.


  • Raspberry jam
  • 100 g ripe raspberry puree

  • 1 g gelatin


  • Soak gelatin in water for 10 minutes.
  • Heat up raspberry puree and mix with the squeezed gelatin.
  • Let it cool in the fridge for about an hour.
  • Pour the marmalade into a piping bag with a small round tip.


  • 220 g orange juice

  • 8 g gelatin


  • Soak gelatin in water for 10 minutes.
  • Heat up orange juice and mix with the squeezed gelatin.
  • Let it cool to 28 degrees and fill it in a piping bag. (We don’t want the piping bag to melt)


  • Place the baked cinnamon cookie on a plate. Spread some raspberry marmalade on the cookie with a spatula.
  • Add the chocolate cake and spread again raspberry marmalade on the chocolate cake.
  • Arrange the Panna Cotta Ring on the chocolate cake.
  • Fill in the orange jelly and freeze for 30 minutes.
  • Take the dessert out of the freezer, pipe small drops of jam on the panna cotta ring and garnish with peppermint.
  • Make a quenelle with your apple sorbet by using a hot tablespoon and place it on ruby chocolate sponge cake crumbles.
  • You can make this recipe with other silicon molds. Be creative! Don’t let anybody stop you!
Cookies Macarons

Macarons – The Swiss Method


  • 105g egg white

  • 110g sugar

  • a pinch of salt

  • 140g ground almonds

  • 90g icing sugar


  • Finely grind icing sugar and ground almonds in a food processor for approx. 15 seconds. Then pass through a sieve.
  • Dry the almond sugar mixture in the oven at 100 degrees for 30 minutes. (Macarons do not like moisture. You can do this one day before) Only use the almond sugar mixture after it has cooled down completely.Macarons Swiss Method Steps 1-2
  • Beat the egg white and sugar over a water bath until it reaches 45 degrees. Or until dissolves.
    Pour the mixture into the hand mixer, KitchenAid or whatever you have.  
  • Add salt and beat at the highest speed for 5-8 minutes. (Till stiff peaks form)
  • If you want the macarons to be colored, you can add food powder and stir in briefly. Liquid food coloring can change the consistency of the mixture.
  • Add the almond sugar mixture to the egg white-sugar mixture.
    Mix them together until they are combined.
  • Now fold the mixture about 30 times with a rubber scraper. (Right now, the mixture is airy and fluffy. Of course, inside is a lot of air. But we don’t want the air anymore. Try to get rid of the air.)

    This is called the macaronage. That means as much as: You fold the mixture until it has the perfect consistency. The perfect mixture should flow like a band from the rubber scraper and shine. It is difficult to get the perfect consist. But with practice I’m sure you’ll be able to success.
  • Use a piping bag with a round shaped tip (size 10) and pipe macarons onto baking paper. (Baking paper dries out the macaroon shells. With a silicone mat, the macaroon shells remain sticky.)
  • Leave to stand for 30-60 minutes. (The macarons form a skin, so they do not break while baking.)
  • Bake at 150°C for 12 minutes. Bake for a maximum of two minutes longer. The macaroon shells will not separate from the baking paper until they have cooled down.Macarons Swiss Method Steps 7-13


  • Chocolate macarons: add a little dark cocoa powder.
    Filling: 70g cream, 80g dark couverture, 50g milk chocolate.
    Raspberry macarons: add red food powder.
    Filling: 70g raspberries, 70g butter soft, 50g icing sugar.
    Be as creative as you like with Macarons!