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- เผยแพร่เมื่อ 24 เม.ย. 2018
- CHOCOLATE COOKIE RECIPE BY CHEF VINESH JOHNY
Easily one of the most tastiest snack for you to try out. Brand new recipe by Chef @vineshjohny.
INGREDIENTS-
Flour-175 g
Cocoa powder-37.5 g
Icing sugar, sifted-62.5 g
Butter-110g g
Eggs- 30gm
Salt-2.5 g
METHOD-
1. Mix all the ingredients together till it forms a dough. Do not over-mix.
2. Roll out in between two butter papers and chill.
3. Once chilled, cut out desired shapes, transfer to a silpat or an air mat and bake at 170-180°C for 8-10 mins. (Keep a close eye as you won’t be able to see the browning.) STRAWBERRY JAM
Strawberry puree - 250g
Castor Sugar - 250g
Pectin - 15g
Lime juice - 10g
METHOD-
1. Mix pectin with 50g of sugar.
2. In a heavy bottom pan, add the remaining sugar and Raspberry puree and cook till it reached 65°C, stirring with a wooden spatula.
3. Boil the mix till it reaches 105°C and add lemon juice. Check for doneness by putting some jam in an ice cold bowl and checking for desired consistency. (It is done when it sets/firms in about a minute after putting on an ice cold surface)
4. Transfer to a clean bowl and cool completely. DARK CHOCOLATE GANACHE
Dark chocolate-200 g (finely chopped)
Cream-200 g
Butter (room temp)-20 g
Glucose -15g
METHOD-
1. Heat the cream, glucose and pour over the finely chopped chocolate.
2. Let it sit for 3-5 mins and then stir to combine and remove any chocolate lumps.
3. Pass the ganache through a sieve to remove chocolate lumps, if any.
4. Mix in butter and emulsify, leave ganache at room temperature to re-crystallize.
CRUNCHY CHOCOLATE COATING :
Dark chocolate-234 g
Grapeseed oil-66 g
Nuts-66 g (roasted and chopped)
Method:
1. Mix all the ingredients with the melted chocolate (40°C). 2. Use at 30°C.
Video Created by @instaghul
