Black Forest Cookies |
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CHOCOLATE BLACK FOREST COOKIES
Chef Vanessa Musi chefvanessamusi@gmail.com www.vanessamusi.com https://www.instagram.com/chefvanessamusi/ Whole Grain INGREDIENTS: 150 gr European butter (you can also use vegan butter such as Miyokos) 50 gr Lakanto powdered sugar 45 gr light pure muscovado sugar: process until you make powdered sugar 30 gr almond flour 1 egg (for vegan option use flax egg =1T freshly ground flaxseed + 3T warm water) 1.5 gr fine sea salt 200 gr spelt flour 4 gr vanilla powder or vanilla paste 40 gr Dutch Process cocoa powder such as Valrhona Sift flour, almond flour, salt and cocoa. Process all the dry ingredients in a Thermomix or food processor. Add butter and eggs. Process just to incorporate. Do not over work. Shape dough into a rectangle, refrigerate 30 mins. Roll out between two Teflon papers (thin silicon or guitar sheets) up to 2.5 mm thick using a special rolling pin to level the thickness or use rules to measure. Cut cookies with a rimmed cookie ring. Put on a perforated tray with a Silpat. Bake at 345 F/ 160 c until crispy. Chill, fill cookies with ganache. CHOCOLATE GANCHE: 200 gr canned coconut cream without sugar18 gr maple syrup or honey 200 gr chopped chocolate 70% finely In a small pot, heat cream and honey to 80 c. Empty the chocolate in two parts, make an emulsion with the turbo manual or in a processor without adding air. Sour cherry Jam/ store bought as needed |