American Cookies |
1kg |
Butter 82% m.g. |
220g |
eggs |
50g |
Water |
60g |
Honey |
50g |
Salt |
3g |
Apricot HG |
150g |
Goccioloni Milk Chocolate |
100g |
White chocolate chips |
50g |
Caramel Cubes |
100g |
Cukicream Gianduia |
qb |
Preparation
Ingredients
1kg
Butter 82% m.g. - softened
220g
eggs
50g
Water
60g
Honey - or invert sugar
50g
Salt
3g
Apricot HG - Cesarin
150g
White chocolate chips
50g
100g
Preparation
Mix all ingredients in a planetary mixer with a paddle attachment at low speed for about 2–3 minutes.
Then add the inclusions in two to three additions and mix briefly until combined.
Insert
Ingredients
Preparation
Pipe the Cukicream Gianduia into a silicone mold for inserts and place in a blast chiller until completely frozen.
Final Composition
Divide the dough into 60–80 g portions. Flatten each piece by hand and place the frozen Cukicream Gianduia insert in the center.
Shape into a ball, then place on a baking tray lined with a perforated mat, pressing them slightly.
Bake for about 12 minutes at 160–170°C in a deck oven, or about 12 minutes at 150–160°C in a convection oven.
TIPS:
- When placing the cookies on the tray, leave plenty of space between each one (about 12–15 pieces per 60×40 cm tray).
- American-style cookies should remain soft, not completely dry.
