Rocky Road Cookie

Rocky Road Cookie
Easy
Makes: 10 Yield
Inspired by the nostalgia of Rocky Road ice cream. A rich chocolate cookie with sweet marshmallows and caramelized almonds.
Inspired by the nostalgia of Rocky Road ice cream. A rich chocolate cookie with sweet marshmallows and caramelized almonds.
Shelf life:
3 days
Conservation:
Room temperature
Containing: 4 Components
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Featured Ingredients

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Cookie

Ingredients

Preparation

  1. Whip the eggs, salt, and sugar to the ribbon stage
  2. Add the sifted dry ingredients
  3. Add the almond butter
  4. Add the melted 70-30-38
  5. Fold in the Van Leer Ultimate Dark Chunks and toasted almonds
  6. Let rest for 4 hours in the fridge
  7. Scoop with a 2 ounce ice cream scoop
  8. Bake at 170°C (338°F) for 12 minutes
  9. Place the garnish on top

Tools

  • Silpat
  • Bowl (s)
  • Sheet pan
  • Paddle attachment*
  • Spatula
  • Stand Mixer
  • Tamis
  • Whisk Attachment
  • 2 oz Scoop

Marshmallow

Ingredients

  • 122 g
    sugar
  • 40 g
    water
  • 37 g
    Inverted sugar #1
  • 55 g
    Inverted sugar #2
  • 10 g
    gelatin
  • 52 g
    water

Preparation

  1. Bring the sugar, water, and inverted sugar #1 to 110°C (230°F)
  2. Pour over the bloomed gelatin and inverted sugar #2
  3. Whip until it reaches 40°C (104°F)
  4. Pipe dollops
  5. Reserve

Tools

  • Saucepan
  • Thermometer
  • Silpat
  • Sheet pan
  • Piping bag with round tip
  • Spatula
  • Stand Mixer
  • Whisk Attachment

Caramelized Almonds

Ingredients

  • 70 g
    sugar
  • 25 g
    water
  • 5 g
    NCB-HD706

Preparation

  1. Bring the sugar and water to 110°C
  2. Add the American Almond Almond Pieces and stir until caramelization
  3. Add the Mycryo
  4. Reserve

Tools

  • Saucepan
  • Thermometer
  • Spatula
  • Container

Assembly

  1. Place a marshmallow dollop on top of the warm cookie
  2. Place some caramelized almonds and chocolate shavings

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