AMERICAN COOKIES |
1000g |
Butter 82% m.g. |
520g |
eggs |
100g |
water |
140g |
DARK CHOCOLATE CHUNKS |
800g |
AMERICAN CHOCOLATE COOKIES |
1000g |
CUKICREAM GIANDUIA |
Classic Cookies Dough
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with a paddle attachment at low speed for about 2-3 minutes.
Then, incorporate the DARK CHOCOLATE CHUNKS and mix for a few moments.
Chocolate Cookies Dough
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with a paddle attachment at low speed for about 2-3 minutes.
Then, incorporate the DARK CHOCOLATE CHUNKS and mix for a few moments.
Soft Gianduia Filling
Ingredients
Preparation
Using a piping bag, deposit the CUKICREAM GIANDUIA into semi-spherical silicone molds and place them in a blast freezer for a few hours.
TIP: The semi-sphere mold should have a diameter of 2-3 cm.
Final Composition
Divide the dough into pieces of 40-60 g, shaping them into spheres or using a scoop for ice cream balls.
Press in the center of the dough to create a cavity where the frozen semi-sphere of CUKICREAM GIANDUIA will be placed, or, alternatively, press in the center and fill the cavity with CUKICREAM GIANDUIA using a piping bag.
Seal the dough around the filling and place on baking sheets.
Bake for about 15 minutes at 160-170°C in a conventional oven or for about 15 minutes at 150-160°C in a fan-assisted oven.
The characteristic of American-style cookies is that they remain soft and not fully dry.
Warnings: It is important to leave ample space between each cookie on the baking sheet.
Mirko Scarani
Pastry Chef
Mirko has always known that he would work in the hotel industry. But his grandmother was a real expert cake baker, and she helped Mirko to realize that patisserie would be his specialty.
