Home Recipes Cookies with dark chocolate

Cookies with dark chocolate

Butter campaign 2024 Damien Pichon Cookies with dark chocolate
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Ingredients

For 15 servings

Cookie dough

85 g Debic Crème Butter

177 g cassonade sugar, blond

170 g flour T45

3,5 g salt

50 g eggs

160 g dark chocolate chips

90 g peanuts

2 g baking soda

Dark chocolate ganache

125 g Debic Stand & Overrun

15 g inverted sugar

15 g glucose syrup

80 g dark chocolate, 70%

30 g Debic Crème Butter

Praliné noisette (homemade)

200 g hazelnuts

50 g water

150 g sugar

2 g fleur de sel

Debic products used

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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.
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Debic Stand & Overrun 1L

  • An average overrun of 160%
  • Superb stand without the risk of collapsing
  • Rich cream taste and smooth mouthfeel

Preparation

Cookie dough

Mix the Crème Butter with the cassonade sugar.

Add the flour, salt and whole eggs.

Mix in the chocolate chips and peanuts.

Keep refrigerated.

Roll out at 0,8 cm.

Dark chocolate ganache

Heat the Stand & Overrun with the invert sugar and glucose syrup.

Pour over the chocolate and Crème Butter, then mix well.

Portion into 3,5 cm half-sphere molds and freeze.

Praliné noisette (homemade)

Roast the hazelnuts in a fan oven for 15 minutes at 150°C.

Bring the water and caster sugar to a boil at 110°C.

Add the hot nuts.

Stir sandy and then caramelize the mixture.

Sprinkle with the fleur de sel.

Then cool to room temperature on a baking sheet.

When cold, blend in a Robot Coupe® until an old-fashioned praliné (large grains).

Assembly

Place a half-sphere of ganache on the cookie dough.

Cover with a second layer and seal the edges.

Bake in Silikomart Airplus 14 molds at 200°C for 10 minutes.

Leave to cool, then decorate with praliné.

Recipe tags Butter campaign 2024 Damien Pichon Cookies with dark chocolate Debic Butter Crème butter Stand & Overrun
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