Categories
Cookies

Butter Cookies

Butter Cookies

Ingredients

60 g soft butter, soft
60 g powdered sugar, sieved
60 g eggs, room temperature
120 g flour, sieved
2 g salt
1 g  vanilla powder

100 g dark couverture
20 g cacao butter

Directions:

Mix soft butter and powdered sugar until light and airy.
Add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better)
Add flour, salt and knead until smooth.
Pipe desired shapes.
Bake in the oven at 165°C for 12 minutes or until golden brown on the bottom and let them cool completely.

Melt couverture and cacao butter over a waterbath.
Pour the couverture into a glass.
Dip butter cookies into melted chocolate and you’re done!

Categories
Chocolate Cookies Macarons

Chocolate Meringues “S” Shape

Chocolate Meringues

Ingredients

175 g sugar
62 g water
75 g egg whites
37 g sugar
112 g couverture, finely chopped

Directions:

Draw 2 times 2 lines of approx. 10 cm distance each lengthwise on a baking paper with a distance of 3 cm. (This template makes piping so much easier. Thank me later 😉)

Beat egg whites with sugar until soft peaks.
Meanwhile cook sugar syrup to 120 degrees.
Slowly pour in your hot syrup. Make sure the syrup doesn’t touch the Whisk. It’ll crystalize and gets hard. You can’t use the meringue if this happens!
Beat until stiff peaks.
Add your couverture into your warm meringue and fold chocolate in just until the chocolate is covered with the warm meringue. Wait for about 5 minutes until the chocolate melted.
Now gently fold your mixture until it’s well combined. Fold it as little as possible.
Pour the chocolate meringue into a piping bag with a star tip and pipe “S” shape.

Bake at 165 degrees with a slightly opened oven door for about 15 minutes. (You can use a wooden spoon for that.)

Let them cool.

Categories
Cookies

Matcha Chocolate Chip Cookies

Matcha Chocolate Chip Cookies
Makes 10 cookies

Ingredients

112 g butter
110 g brown sugar
50 g white sugar
X salt
40 g egg 
100 g flour
4 g matcha powder
3 g baking powder
105 g dark couverture

Directions:

Sift flour, matcha and baking powder together.
Chop the dark couverture.
Mix soft butter, sugar and salt.
Add the eggs and mix.
Add flour mixture and mix until just combined.
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 170 degrees.

Categories
Chocolate Cookies Ice Cream

Stracciatella Ice Cream Chocolate Chip Cookie Dessert


Ingredients

  • 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

Directions

  • 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.

Ingredients

  • 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

Directions

  • 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.

Ingredients

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

  • 80 g sugar

  • 74 g white flour, sifted

  • 6 g cocoa powder

Directions

  • 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.

Ingredients

  • Meringues (French method)
  • 100 g egg whites

  • 100 g sugar

  • 100 g powdered sugar

Directions

  • 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.

Ingredients

  • Cherry Marmalade
  • 50 g cherry puree

  • X sugar if needed

  • 3 g gelatin

Directions

  • 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.

Plating

  • 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!
Categories
Cookies Ice Cream

Fancy Cherry Sorbet Quenelle

Ingredients

  • 266 g cherry puree

  • 13 g lemon juice

  • 160 g water

  • 60 g sugar

  • 14 g glucose

Directions

  • 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.

    Info:
    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.