Rocky Road Cookie

Dimitri Fayard

Easy

Containing: 4 Components

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1.2 oz

pastry flour
11.6 gr

baking powder
7.7 gr

salt
3.5 oz

eggs
4.9 oz

sugar
1.6 oz

Almond Butter
4.2 oz

Callebaut 54.5% Dark Couverture Chocolate

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

4.3 oz

sugar
1.4 oz

water
1.3 oz

Inverted sugar #1
1.9 oz

Inverted sugar #2
0.4 oz

gelatin
1.8 oz

water

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

2.5 oz

sugar
0.9 oz

water
0.2 oz

NCB-HD706

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

Place a marshmallow dollup on top of the warm cookie
Place some caramelized almonds and chocolate shavings

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