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INGREDIENTS |
Chocolate Cookies rings
- 130g butter
- 140g raw cane sugar
- 50g eggs
- 180g flour 55
- 3g baking powder Sosa
- 240g Manjari 64% Couverture
- 150g chopped walnuts Sosa
Pecan Chocolate Pearl Cookies
- 180g butter
- 120g raw cane sugar
- 55g eggs
- 180g flour 55
- 5g baking powder Sosa
- 150g pecan nuts Sosa
- 150g Dark Chocolate Pearls 55%
PREPARATION |
CHOCOLATE COOKIES RINGS
- Melt the 60g of the chocolate and chop the rest.
- Soften the butter, add in the brown sugar and beat until pale.
- Stir in the eggs followed by the flour sieved with the baking powder beforehand.
- Fold in the melted chocolate followed by the chocolate chips.
- Fold in the chopped pecan nuts.
- Roll out between two plastic sheets and cut out in 6cm discs using a pastry cutter.
- Store in the freezer or bake on silicon mat at 170°C for about 10mins.
- Once baked, pierce a hole in the center of the cookies with a plain nozzle of 16mm in diameter.
- Store in a dry place.
PECAN CHOCOLATE PEARL COOKIES
- Soften the butter into a paste and then add the brown sugar and stir until the mixture whitens.
- Add the eggs and then the sifted flour and baking powder.
- Add the walnuts and the dark chocolate pearls.
- Form rings of around 5cm in diameter and harden them in the freezer.
- Once hardened, cut some slices around 1/2cm thick, then put them on a baking sheet covered with parchment paper or a perforated silicone baking sheet.
- Place in a 160°C oven for 15 mins.
- Let cool on a grill.