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Recipe all chocolate cookies, cocoa nibs and ganache

by François Daubinet

Recipe for 20 pieces of cookies

  • 155 g of Manjari Valrhona blanket
  • 90 g of UHT liquid cream with 35% fat content
  • 125 g softened soft butter
  • 57 g of brown vergeoise
  • 57 g of brown sugar
  • 100 g caster sugar
  • 70 g whole eggs
  • 90 g corn starch (Maïzena)
  • 140 g of T55 flour
  • 3 g of fleur de sel
  • 2 g of baking powder
  • 25 g bitter cocoa powder
  • 200g of cocoa nibs

Préparation

stage 1: The Manjari Ganache

  • Heat the cream, pour it over the chocolate, making a nice emulsion.
  • Mould it into 2.5cm diameter spheres (or into a 1⁄2 sphere mould, or into a puck),
  • Freeze the spheres for at least 2 hours.

step 2 : Chocolate cookie maker

  • In a pastry blender fitted with the sheet/pale the ointment butter with the sugars to obtain a homogeneous mixture.
  • Add the eggs and mix well.
  • Then pour in the dry ingredients and mix to blend the powders.
  • When the preparation is homogenous and there are no more traces of flour, add the chopped Manjari blanket.
  • Form into 40g balls (you should get 20) and set aside.

Assembly and finishing :

  • Preheat the oven to 190°C rotating heat.
  • Remove the ganache balls or palets from the mould. If you have made 1⁄2 spheres, put them back to back.
  • Insert the frozen ganache sphere or puck into the balls made with the chocolate cookie maker and form a ball again.
  • Roll them in the cocoa nibs.
  • Place them in a 7cm circle and bake at 190°C for 10 minutes on Silpain or on a baking tray covered with baking paper.
  • Wait until it has cooled a little to loosen.
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