Easy
Containing: 4 Components
Cookie
Ingredients: Cookie
-
35 gpastry flour
-
0.75 gbaking powder
-
0.5 gsalt
-
100 geggs
-
140 gsugar
-
45 gAlmond Butter
Preparation: Cookie
- Whip the eggs, salt, and sugar to the ribbon stage
- Add the sifted dry ingredients
- Add the almond butter
- Add the melted 70-30-38
- Fold in the Van Leer Ultimate Dark Chunks and toasted almonds
- Let rest for 4 hours in the fridge
- Scoop with a 2 ounce ice cream scoop
- Bake at 170°C (338°F) for 12 minutes
- Place the garnish on top
Tools
- Silpat
- Bowl (s)
- Sheet pan
- Paddle attachment*
- Spatula
- Stand Mixer
- Tamis
- Whisk Attachment
- 2 oz Scoop
Marshmallow
Ingredients: Marshmallow
-
122 gsugar
-
40 gwater
-
37 gInverted sugar #1
-
55 gInverted sugar #2
-
10 ggelatin
-
52 gwater
Preparation: Marshmallow
- Bring the sugar, water, and inverted sugar #1 to 110°C (230°F)
- Pour over the bloomed gelatin and inverted sugar #2
- Whip until it reaches 40°C (104°F)
- Pipe dollops
- Reserve
Tools
- Saucepan
- Thermometer
- Silpat
- Sheet pan
- Piping bag with round tip
- Spatula
- Stand Mixer
- Whisk Attachment
Caramelized Almonds
Ingredients: Caramelized Almonds
-
70 gsugar
-
25 gwater
-
5 gNCB-HD706
Preparation: Caramelized Almonds
- Bring the sugar and water to 110°C
- Add the American Almond Almond Pieces and stir until caramelization
- Add the Mycryo
- Reserve
Tools
- Saucepan
- Thermometer
- Spatula
- Container
Assembly
- Place a marshmallow dollup on top of the warm cookie
- Place some caramelized almonds and chocolate shavings
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