Pierre Erme's chocolate cookies

Category: Bakery products

Ingredients

Wheat flour 270 g
Salt 5 g
Brown sugar 150 g
Butter 225 g
bitter chocolate
(70% cocoa, for example, Babaevsky)
230 g
Cocoa 46 g
Vanilla sugar 3 g
Soda 8 g

Cooking method

  • Grind the cold chocolate into small crumbs in a blender. Sift flour, salt, baking soda, cocoa and vanilla sugar into a bowl and mix. Mix the dry ingredients well so that the salt does not come across later in pieces.
  • Add softened butter and sugar, grind. The mass will still be lumpy, as it should be. Add chocolate. Form a sausage from the mass, wrap with plastic and put in the refrigerator. After 50 minutes, it can be cut into 1 cm thick discs and baked on parchment for 11-12 minutes. You don't need to dry it anymore. And don't try to eat it hot, let it cool down. Not only is everything covered in chocolate, but it also seems to be under-baked hot.
  • After cooling, it becomes hard and brittle, as it should be for everything sandy.

Note

Great pastry chef, chocolate guru, Pastry shop Picasso. Pierre Herme. as they did not call him, but he is really a master. Near his pastry shop on the street. Bonaparte in Paris, there are darkness people in line. just to get into the boutique. The most favorite things he loves to work with are milk and chocolate. And since he is a trendsetter in the chocolate fashion - his liver is well oooo very chocolatey. Very satisfying, crumbly.
I can't master more than two at a time.

Rita
Question, adanaka. And at what temperature to bake?

Scarecrow
Quote: Rita

Question, adanaka. And at what temperature to bake?

Oh, I don't remember, you need to look in your notes, then I'll add it.
Rita
Scarecrow reported in another thread about the baking temperature:
160 if with convection and 170-180 if without.

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