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Good to go
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Short preparation time
Containing: 3 Components
Cookie Dough
Ingredients: Cookie Dough
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330 glight brown sugar
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115 gRipe Fresh Bananas, mashed
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115 gsoft butter
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7 gMaldon sea salt flakes
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79 gGrapeseed oil
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100 gEggs, whole
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138 gAll purpose flour
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138 gbread flour
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80 goat flour
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5 gbaking powder
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5 gbaking soda
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3 gNutmeg powder
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180 gAlunga
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120 gWalnuts, toasted and chopped
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Q.S.Cooking Spray
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15 gvanilla extract
Preparation: Cookie Dough
- Put the brown sugar, soft butter, maldon salt and 25% of the dry ingredients in the bowl of the mixer and mix on low speed.
- As soon as the ingredients are combined, add the mashed bananas and mix well.
- Make sure the eggs are at 22°-23°C (72°-74°F) then combine them with the grapeseed oil and vanilla extract.
- Combine the flours, baking powder, baking soda and nutmeg together.
- Slowly add some of the wet ingredients alternating with the dry ingredients to the mixer and mix well after each addition.
- Scrape the batter off the paddle attachment.
- Add the chopped chocolate and walnuts and mix them in by hand.
- Place the batter into a bowl and cover with plastic film making sure the film is in contact with the entire surface of the batter. Allow it to rest in the refrigerator overnight.
- Place a metal tray lined with a silpat on your scale.
- Spray the ice cream scoop with some cooking spray.
- Scoop the batter into 30g (1.05 oz) portions. Roll into balls and place them on a metal tray lined with a silpat.
- Freeze the cookie balls and reserve in the freezer until needed.
- Once you are ready to bake the cookies, start by greasing the metal rings. Spray some cooking spray on a paper towel and wipe the rings.
- Place them on a metal tray lined with a silpat.
- Place one frozen cookie in each ring and press it down.
- Bake at 160°C (320°F) for 8-12 minutes or until the internal temperature reaches a minimum of 89°C (192°F) and a maximum of 95°C (203°F).
- Let them cool in the mold for a few minutes before unmolding them.
- Run a small paring knife around the rim and remove the ring. Let the cookies cool completely at room temperature until needed.
Tools
- Tall recipient
- Thermometer
- Scraper
- Bowl(s)
- Gloves
- Mixing bowl (s)
- Plastic film
- Scale
- Rack
- Small paring knife
- Metal Tray (s)
- Silpat (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Small ice cream scoop
- 60 mm (2.4”) metal rings
- Paper towels
- Spatula(s)
Salted Caramel
Ingredients: Salted Caramel
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120 gHeavy cream, 35% fat
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25 gglucose syrup
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1 beans(s)Mexican vanilla bean
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10 gPowdered sorbitol
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150 gsucrose
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28 gButter
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5 gMaldon sea salt flakes
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Q.S.Banana extract
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10 gCallebaut Cocoa Butter
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60 gCacao Barry Inaya 65%
Preparation: Salted Caramel
- Pour the cream and glucose into a saucepan.
- Split the vanilla bean lengthwise, scrape the seeds and add to the pan.
- Heat the mix to 60°-70°C (140°-158°F), then take off the heat and reserve.
- To make the dry caramel, start by heating an empty saucepan.
- Put the sorbitol in the hot pan and let it melt. Once it melts, add the sucrose gradually, letting it melt and caramelize after each addition.
- Once all the sucrose is melted and the caramel is light in color, turn off the heat.
- Add the butter and mix until it is melted and incorporated.
- Gradually add the warm cream and mix well after each addition.
- Return to the heat and heat until it reaches 107°C (225°F).
- Pour the hot caramel on the chocolate and cocoa butter and mix until incorporated.
- Add the Maldon sea salt and mix well by hand.
- Add a few drops of banana extract to your liking.
- Pour the caramel in a piping bag and and cool until cold enough to hold the piping bag in your hands, yet still warm enough to remain liquid.
- Reserve for assembly.
Tools
- Cooktop
- Knife
- Tall recipient
- Thermometer
- Piping Bag
- Bowl(s)
- Mixing bowl (s)
- Saucepans
- Cutting board
- Gloves (optional)
- Dropper
- Spatula(s)
Assembly and Finishing
Ingredients: Assembly and Finishing
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Q.S.Walnuts, toasted and chopped
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Q.S.caramelized walnuts
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Q.S.Snow sugar
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Q.S.F017602
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Q.S.Cooking Spray
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leaf/leavesEdible Gold Leaf
Preparation: Assembly and Finishing
- Spray the guitar strips with the cooking spray. Spread the grease evenly on the strips.
- Wrap a greased strip of guitar sheet around each cookie, greased side in, and secure with tape.
- Take the temperature of the caramel in the piping bag and make sure it is cool enough to handle.
- Place the cookies on a tray and on a scale.
- Pipe 24g (0.9 oz) of caramel on each cookie.
- Cover the caramel with chopped walnuts. Allow to cool completely until the caramel is set.
- Carefully cut the tape holding the strip of guitar sheet and remove it from around each cookie.
- Using the cardboard as a guide, decorate the top of each cookie with some snow sugar.
- Finish decorating the cookies by shaving some walnut on top and gold flakes.
Tools
- Thermometer
- Scissors
- Gloves
- Paper towel
- Scale
- Spoon
- Microplane
- Tape
- Cutter
- Guitar sheet strips 4 cm x 22 cm (1.6” x 8.6”)
- 9.5 cm (3.7”) cardboard piece
- Sifter
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