It had been a while since I had baked cookies.
And these white chocolate and raspberries cookies really won me over: spicy, soft and crunchy.
The confit brings a little acidity, making the dessert truly perfect.
For a nice breakfast or a snack, or for any time of the day….
White chocolate and raspberries cookies will win you over with every bite.
White chocolate and raspberries cookies
Ingredients
Cookies dough
- 3/4 cup (100 g) pastry flour
- 1/2 cup (50 g) almond powder
- 1+1/4 teaspoons (5 g) baking powder
- 1 g salt
- 1/4 cup (50 g) Demerara sugar
- 4 g cinnamon powder
- 5,5 g ginger powder
- 4.5 oz (125 g) white chocolate 35%, Ivoire Valrhona
- 7 tbsp (100 g) diced unsalted butter
- 1 medium (50 g) whole egg, room temperature
- 1 medium (20 g) egg yolk, room temperature !Raspberries confit
- 2.5 oz (75 g) frozen or fresh raspberries
- 1 oz (25 g) raspberries purée
- 2 tbsp (33 g) di zucchero di canna (Demerara)
- 1,5 g pectine NH
Extra
- Almond flakes
- Neutral gel
Instructions
Raspberries confit
In a saucepan, heat the raspberry puree with the raspberries to 30 °C / 86 °F.
Combine brown sugar and pectin NH in a separate container. Gradually add it to the puree, stirring constantly.
Bring the mixture to a boil, cook it for 1 minute and then remove the saucepan from the heat.
Fill the silicone hemisphere molds 3 cm in diameter with confit and place them in the freezer until
completely frozen.
Cookies dough
Mix the sifted flour, almond powder, baking powder, ginger, cinnamon, sea salt and brown sugar using a whisk.
Chop the white chocolate and butter into small pieces. Add to dry ingredients and mix in a stand mixer with a paddle attachment.
Add the eggs and egg yolks to this mixture and mix until a smooth texture is obtained.
Roll out the dough into a layer 10 mm thick and place it in the fridge for 8 hours to stabilize.
To bake
Heat fan oven at 338 F - 170°C.
Lightly grease the 7 cm rings with a grease spray or soft butter.
Cut the well-chilled dough with the greased rings.
Keep the cut cookies inside the rings, do not remove them.
Place the frozen raspberry confit on top of the dough in the very centre.
Decorate the edges of the cookies with almond flakes, without going over the confit.
Bake the cookies, placed in the rings for 18-19 minutes, minding the peculiarities of your oven.
While the cookies are still warm, remove them from the molds.
Cool the finished cookies down at room temperature.
To serve
Brush the confit with neutral gel. Store the cookies in a closed container at room temperature for up to 7 days.
Notes
Recipe adapted from A. Trofimenkov
I suggerst you to use a scale.
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