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English Pages [34] Year 2024
Table of contents :
Hazelnut Cookies
Pistachio Cookies
Lemon Cookies
Cookies with Red Berries
Cookies with Black Berries
Hazelnut Brownies
I absolutely adore cookies! Don’t you? I mean, who doesn’t? They’re so much fun to make, and even more fun to eat! But the best part? Sharing them. There’s something magical about watching people light up when they bite into a delicious cookie – it’s pure joy wrapped in sweetness. In this e-book, I’m thrilled to share six vibrant cookie recipes that are deeply satisfying both to bake and to savor. Whether you’re in the mood for zesty Lemon Cookies bursting with Cointreau, vanilla cream and a crème brûlée crust, or the irresistible Hazelnut Cookies – my twist on the chocolate chip cookie recipe – these flavors are sure to inspire you! If you’re craving something fruity and rich, try my Cookies with Red Berries or the striking, deep-hued Cookies with Black Berries, each capturing the taste of summer in every bite. You can never go wrong with the classic Pistachio Cookies, a gorgeous mix of vibrant pistachio and tart raspberry – always a crowd-pleaser. And for something truly indulgent, my Hazelnut Brownies, topped with hazelnut caramel and milk chocolate glaze, will become the dessert you daydream about. I promise you each cookie you make will bring warmth, joy and plenty of smiles to your kitchen. So, let’s get started! It’s time to bake, delight and impress with cookie flavors that are truly unforgettable!
Inesa Poltseva Pastry Chef & Instructor
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PISTACHIO COOKIES 4
Cookie Dough
INGREDIENTS Butter 82% (room-temperature)
150 g
Pistachio paste 100%
65 g
Sugar
100 g
Cane sugar
200 g
Whole eggs
80 g
All-purpose flour
330 g
Corn flour
35 g
Sea salt
4g
Baking powder
8g
Milk chocolate drops 36%
100 g
Chocolate drops for sprinkling
100 g
PREPARATION: 1. In the mixer bowl, combine the butter,
pistachio paste, sugar and cane sugar.
as the cookies will spread significantly during baking.
2. Using a paddle attachment, mix everything
10. Gently press down on the dough balls
3. Add the eggs and mix until everything is
11. Sprinkle the chopped pistachios on top
4. In a separate bowl, mix together the all-
12. Bake the cookies at 160 °C / 320 °F for
until smooth.
well combined.
purpose flour, corn flour, sea salt and baking powder.
5. Fold the dry ingredients into the moist mixture and mix thoroughly until a homogeneous dough forms.
6. If desired, add food colorant and mix well until incorporated.
7. Divide the dough into pieces 50 g each and shape them into neat balls.
8. Line a baking tray with a silicone mat. 9. Arrange the dough balls on the silicone
to slightly flatten them. of the cookies.
about 10 minutes.
13. Remove the cookies from the oven. 14. Use a round cutter to shape the cookies into a more even, round form.
15. Continue baking the cookies for another 5 minutes.
16. Remove the cookies from the oven and
let them rest on the silicone mat for 5–15 minutes. Then transfer the cookies to a wire rack and let them cool down completely.
mat, leaving enough space between them,
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Pistachio Paste PREPARATION:
INGREDIENTS Skinned pistachios
500 g
Odorless vegetable oil
~30 g
Sea salt
5g
1. Roast the pistachios in the oven at 150 °C / 302 °F for about 10–15 minutes until they become crunchy.
2. Let the nuts cool down. 3. Add the roasted pistachios, vegetable oil and
sea salt to a food processor. Grind everything together until a smooth paste forms.
*It’s crucial to keep the paste’s temperature below 45 °C / 113 °F.
4. Pass the paste through a sieve.
Raspberry Coulis PREPARATION:
INGREDIENTS Glucose syrup
20 g
Raspberry puree
200 g
Pectin NH
6g
Sugar
40 g
1. Mix the raspberry puree and glucose syrup in a saucepan.
2. Bring the mixture to a boil or at least to 40 °C / 104 °F.
3. In a separate bowl, mix the pectin and sugar to
prevent the pectin from clumping once added to the puree mixture. If you add the pectin without sugar, it will float on the surface, making it too difficult to dissolve.
4. Gradually sprinkle the sugar-pectin mixture into the puree mixture, while stirring constantly with a whisk.
5. Increase the heating and bring the mixture to a
boil. Once boiled, reduce the heat to a minimum and let the mixture simmer for 2–3 minutes.
6. Remove the saucepan from the heat. Process
the mixture with a hand blender until smooth. Cover the mixture with cling film touching the surface and leave it in the fridge for 5–6 hours to stabilize.
7. After stabilization, process the mixture with a hand blender once again.
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Assembling
Tips
1. Bake the cookies.
• It’s crucial not to bake the cookies beyond
2. Let them cool down slightly. 3. Use a piping bag to pipe drops of the pistachio paste onto each cookie.
4. Use the other piping bag to pipe drops of the raspberry coulis onto each cookie.
5. Sprinkle the cookies with the chopped
pistachios, if desired. Decorate the cookies with fresh raspberries. Brush the berries with a thin layer of neutral gel.
the recommended time, or they will lose their moist texture and become dry and tough. When you take them out of the oven, they may seem underbaked and still soft, but don’t bake them any longer. They will continue to set on their own and remain slightly moist on the inside, which is part of their appeal.
• I recommend baking the cookies on a
perforated silicone mat rather than a regular silicone mat. This will help the cookies adhere to the mat and maintain a better shape.
Shelf Life Products Raw cookie dough
In the fridge Temperature
In the freezer Time
2–8 °C / 36–46 °F 24 hours
Temperature
Time
-15 – -18 °C / 5 – -0.4 °F
up to 1 month
*however, it may affect the final quality of the products Baked cookies (without decoration) Home-made pistachio paste
12–18 °C / 54–64 °F
up to 1 month –
2–8 °C / 36–46 °F up to 1 month –
Raspberry coulis
2–8 °C / 36–46 °F up to 7 days
–
Finished cookies with decoration
2–8 °C / 36–46 °F up to 7 days
–
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LEMON COOKIES 9
Cookie Dough
INGREDIENTS Butter 82% (room-temperature)
150 g
Lemon zest
10 g
Sugar
100 g
Cane sugar
200 g
Whole eggs
80 g
All-purpose flour
330 g
Corn flour
35 g
Sea salt
4g
Baking powder
8g
Cream cheese
350 g
PREPARATION: 1. In the mixer bowl, combine the butter, lemon zest, sugar and cane sugar.
2. Using a paddle attachment, mix everything until smooth.
3. Add the eggs and mix until everything is well combined.
4. In a separate bowl, mix the all-purpose flour, corn flour, sea salt and baking powder together.
5. Fold the dry ingredients into the moist mixture and mix thoroughly until a homogeneous dough forms.
6. If desired, add food colorant and mix well until incorporated.
7. Divide the dough into pieces 50 g each
and shape them into balls. Roll each one out. Pipe 15–20 g of cream cheese in the center of each piece of dough. Carefully seal the cream cheese inside and reshape the dough into a ball.
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8. Line a baking tray with a silicone mat. 9. Arrange the dough balls on the silicone
mat, leaving enough space between them, as the cookies will spread significantly during baking.
10. Gently press down on the dough balls to slightly flatten them.
11. Bake the cookies at 160 °C / 320 °F for about 10 minutes.
12. Remove the cookies from the oven. 13. Using a round cutter, shape the cookies into a more even round shape.
14. Continue baking the cookies for another 5 minutes.
15. Remove the cookies from the oven and
let them rest on the silicone mat for 5–15 minutes. Then transfer the cookies to a wire rack and let them cool completely.
Lemon Curd
INGREDIENTS Vanilla (you may skip it or replace it with 10 g of the vanilla paste)
1 pod
Lemon juice
150 g
Lemon zest
10 g
Citrus liqueur
2–3 tbsp
Whole eggs
150 g
Sugar
150 g
Butter 82%
150 g
PREPARATION: 1. Slice the vanilla pod in half and scrape out all the seeds using the tip of a knife. In a saucepan, combine the lemon juice, lemon zest and vanilla seeds, then add the empty vanilla pod and the citrus liqueur. Bring the mixture to a boil and immediately remove from heat.
2. In a separate bowl, mix the eggs and sugar together.
3. Gradually and carefully begin to pour the
hot lemon juice mixture into the egg-sugar mixture, while whisking constantly.
6. Let the mixture cool down to 45 °C / 113 °F,
then add the butter. Blend the mixture with a hand blender until smooth. *it is really important to let the custard cool down to 45 °C / 113 °F, and only then add the butter. Otherwise, you will end up with a cream that has an unpleasant metal aftertaste.
7. Cover the bowl with cling film touching the surface and leave it in the fridge for 5–6 hours to stabilize.
4. Prepare a double boiler. Cook the mixture over low to medium heat, stirring constantly, like a classic custard, until it reaches 82 °C / 180 °F.
5. Remove from heat. Take out the empty
vanilla pod and strain the mixture through a sieve.
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Assembling
Tips
1. Bake the cookies.
• It’s crucial not to bake the cookies beyond
2. Let them cool down slightly. 3. Using a piping bag, apply the lemon curd (~20–30 g) onto each cookie.
4. Dip each cookie into the sugar (or carefully sprinkle sugar on top), ensuring only the part with the lemon curd is coated.
*Important! Make sure the layer of sugar isn’t too thick.
5. Using a blowtorch, caramelize the sugar until a crispy crust is formed.
the recommended time, or they will lose their moist texture and become dry and tough. When you take them out of the oven, they may seem underbaked and still soft, but don’t bake them any longer. They will continue to set on their own and remain slightly moist on the inside, which is part of their appeal.
• I recommend baking the cookies on a
perforated silicone mat rather than a regular silicone mat. This will help the cookies adhere to the mat and maintain a better shape.
Shelf Life Products Raw cookie dough
In the fridge Temperature
In the freezer Time
2–8 °C / 36–46 °F 24 hours
Temperature
Time
-15 – -18 °C / 5 – -0.4 °F
up to 1 month
*however, it may affect the final quality of the products
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Baked cookies (without decoration)
12–18 °C / 54–64 °F
Lemon curd
2–8 °C / 36–46 °F up to 5 days
–
Finished cookies with decoration
2–8 °C / 36–46 °F up to 7 days
–
up to 1 month –
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COOKIES WITH DARK BERRIES 14
Chocolate Cookie Dough
INGREDIENTS Butter 82% (room-temperature)
150 g
Sugar
100 g
Cane sugar
200 g
Whole eggs
80 g
All-purpose flour
280 g
Extra black cocoa powder 10–12%
50 g
Corn flour
35 g
Sea salt
4g
Baking powder
8g
Ruby chocolate drops 47.3% (optionally)
100 g
PREPARATION: 1. In the mixer bowl, combine the butter, sugar and cane sugar.
2. Using a paddle attachment, mix everything until smooth.
9. Arrange the dough balls on the silicone
mat, leaving enough space between them, as the cookies will spread significantly during baking.
3. Add the eggs and mix until everything
10. Gently press down on the dough balls to
4. In a separate bowl, mix the all-purpose
11. Bake the cookies at 160 °C / 320 °F
is well combined.
flour, cocoa powder, corn flour, sea salt and baking powder together.
slightly flatten them.
for about 10 minutes.
12. Remove the cookies from the oven.
5. Fold the dry ingredients into the moist
13. Use a round cutter to shape the cookies
6. If desired, add food colorant and mix well
14. Continue baking the cookies for another
7. Divide the dough into pieces 50 g each
15. Remove the cookies from the oven and
mixture and mix thoroughly until a homogeneous dough forms. If desired, at this stage, you can add the chocolate drops and mix until evenly distributed. until incorporated.
and shape them into balls (55 g if you add the chocolate drops).
8. Line a baking tray with a silicone mat.
into a more even, round form. If desired, you can add a few berries to each cookie at this stage. Gently press the berries into the surface of the cookie. 5 minutes.
let them rest on the silicone mat for 5–15 minutes. Then transfer the cookies to a wire rack and let them cool down completely.
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Dark Berries Coulis INGREDIENTS Glucose syrup
40 g
Mixed dark berries puree (blackberries, blueberries and bilberries or one of them by your choice)
400 g
Pectin NH
12 g
Sugar
80 g
PREPARATION: 1. In a saucepan, combine the glucose syrup and mixed dark berries puree.
2. Bring the mixture to a boil or at least to 40 °C / 104 °F. 3. In a separate bowl, thoroughly mix the pectin NH with the
sugar (mixing pectin with sugar helps it dissolve more easily). Adding pure pectin on its own will cause it to clump and stick to the surface, making it difficult to dissolve.
4. Gradually add the sugar and pectin mixture to the puree mixture, while stirring constantly.
5. Then increase the heat and bring everything to a boil.
Afterwards, reduce the heat to low and let the mixture simmer for 2–3 more minutes.
6. Remove from heat and process the mixture with a hand
blender. Let the coulis cool down, then cover it with cling film touching the surface. Leave the coulis in the fridge for 5–6 hours to stabilize.
7. After it has been stabilized, blend the coulis again with the hand blender.
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Assembling
Tips
1. Bake the cookies.
• It’s crucial not to bake the cookies beyond
2. Let them cool down slightly. 3. Using a piping bag, pipe drops of the
mixed dark berries coulis onto each cookie.
4. Decorate the cookies with fresh berries
(whole and halved blackberries, figs and blueberries). Brush the berries with a thin layer of neutral gel.
the recommended time, or they will lose their moist texture and become dry and tough. When you take them out of the oven, they may seem underbaked and still soft, but don’t bake them for any longer. They will continue to set on their own and remain slightly moist on the inside, which is part of their appeal.
• I recommend baking the cookies on a
perforated silicone mat rather than a regular silicone mat. This will help the cookies adhere to the mat and maintain a better shape.
Shelf Life Products Raw cookie dough
In the fridge Temperature
In the freezer Time
2–8 °C / 36–46 °F 24 hours
Temperature
Time
-15 – -18 °C / 5 – -0.4 °F
up to 1 month
*however, it may affect the final quality of the products Baked cookies (without decoration)
12–18 °C / 54–64 °F
Mixed dark berries coulis
2–8 °C / 36–46 °F up to 7 days
Finished cookies with decoration (with berries) Finished cookies with decoration (without fresh berries)
up to 1 month
– -15 – -18 °C / 5 – -0.4 °F
up to 1 month
2–8 °C / 36–46 °F up to 24 hours – 2–8 °C / 36–46 °F up to 7 days
–
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COOKIES WITH RED BERRIES 19
Chocolate Cookie Dough
INGREDIENTS Butter 82% (room-temperature)
150 g
Sugar
100 g
Cane sugar
200 g
Whole eggs
80 g
All-purpose flour
280 g
Dutch-processed cocoa powder 22–24%
50 g
Corn flour
35 g
Sea salt
4g
Baking powder
8g
White chocolate drops 34% (optionally)
100 g
PREPARATION: 1. In the mixer bowl, combine the butter, sugar and cane sugar.
2. Using a paddle attachment, mix everything until smooth.
mat, leaving enough space between them, as the cookies will spread significantly during baking.
3. Add the eggs and mix until everything
10. Gently press down on the dough balls
4. In a separate bowl, mix the all-purpose
11. Bake the cookies at 160 °C / 320 °F
is well combined.
flour, cocoa powder, corn flour, sea salt and baking powder together.
to slightly flatten them. for about 10 minutes.
12. Remove the cookies from the oven.
5. Fold the dry ingredients into the moist
13. Use a round cutter to shape the cookies
6. If desired, add food colorant and mix well
14. Continue baking the cookies for another
7. Divide the dough into pieces 50 g each
15. Remove the cookies from the oven
mixture and mix thoroughly until a homogeneous dough forms. If desired, at this stage, you can add the chocolate drops and mix until evenly distributed. until incorporated.
and shape them into balls (55 g if you add the chocolate drops).
8. Line a baking tray with a silicone mat.
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9. Arrange the dough balls on the silicone
into a more even, round form. If desired, you can add a few berries to each cookie at this stage. Gently press the berries into the surface of the cookie. 5 minutes.
and let them rest on the silicone mat for 5–15 minutes. Then transfer the cookies to a wire rack and let them cool down completely.
Raspberry Coulis
Strawberry Coulis
INGREDIENTS
INGREDIENTS
Glucose syrup
20 g
Glucose syrup
20 g
Raspberry puree
200 g
Strawberry puree
200 g
Pectin NH
6g
Pectin NH
6g
Sugar
40 g
Sugar
40 g
PREPARATION:
PREPARATION:
1. In a saucepan, combine the glucose syrup
1. In a saucepan, combine the glucose syrup
2. Bring the mixture to a boil or at least to
2. Bring the mixture to a boil or at least to
3. In a separate bowl, thoroughly mix the
3. In a separate bowl, thoroughly mix the
4. Gradually add the sugar and pectin
4. Gradually add the sugar and pectin
5. Then increase the heat and bring everything
5. Then increase the heat and bring everything
6. Remove from heat and process the mixture
6. Remove from heat and process the mixture
7. After it has been stabilized, blend the coulis
7. After it has been stabilized, blend the coulis
and raspberry puree. 40 °C / 104 °F.
pectin NH with the sugar (mixing pectin with sugar helps it dissolve more easily). Adding pure pectin on its own will cause it to clump and stick to the surface, making it difficult to dissolve. mixture to the puree mixture, while stirring constantly. to a boil. Afterwards, reduce the heat to low and let the mixture simmer for 2–3 more minutes. with a hand blender. Let the coulis cool, then cover it with cling film touching the surface. Leave the coulis in the fridge for 5–6 hours to stabilize. again with the hand blender.
and strawberry puree. 40 °C / 104 °F.
pectin NH with the sugar (mixing pectin with sugar helps it dissolve more easily). Adding pure pectin on its own will cause it to clump and stick to the surface, making it difficult to dissolve. mixture to the puree mixture, while stirring constantly. to a boil. Afterwards, reduce the heat to low and let the mixture simmer for 2–3 more minutes. with a hand blender. Let the coulis cool, then cover it with cling film touching the surface. Leave the coulis in the fridge for 5–6 hours to stabilize. again with the hand blender.
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Assembling
Tips
1. Bake the cookies.
• It’s crucial not to bake the cookies beyond
2. Let them cool slightly. 3. Using a piping bag, pipe drops of
the raspberry coulis onto each cookie.
4. Using a piping bag, pipe drops of
the strawberry coulis onto each cookie.
5. Decorate the cookies with fresh berries (whole and halved strawberries and raspberries). Brush the berries with a thin layer of neutral gel.
the recommended time or they will lose their moist texture and become dry and tough. When you take them out of the oven, they may seem underbaked and still soft, but don’t bake them any longer. They will continue to set on their own and remain slightly moist on the inside, which is part of their appeal.
• I recommend baking the cookies on a
perforated silicone mat rather than a regular silicone mat. This will help the cookies adhere to the mat and maintain a better shape.
Shelf Life Products Raw cookie dough
In the fridge Temperature
In the freezer Time
2–8 °C / 36–46 °F 24 hours
Temperature
Time
-15 – -18 °C / 5 – -0.4 °F
up to 1 month
*however, it may affect the final quality of the products Baked cookies (without decoration)
12–18 °C / 54–64 °F
Raspberry coulis
2–8 °C / 36–46 °F up to 7 days
Strawberry coulis
2–8 °C / 36–46 °F up to 7 days
Finished cookies with decoration (with berries) Finished cookies with decoration (without fresh berries)
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up to 1 month
– -15 – -18 °C / 5 – -0.4 °F -15 – -18 °C / 5 – -0.4 °F
2–8 °C / 36–46 °F up to 24 hours – 2–8 °C / 36–46 °F up to 7 days
–
up to 1 month up to 1 month
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HAZELNUT COOKIES 24
Cookie Dough
INGREDIENTS Butter 82% (room-temperature)
150 g
Hazelnut paste 100%
65 g
Sugar
100 g
Cane sugar
200 g
Whole eggs
80 g
All-purpose flour
330 g
Corn flour
35 g
Sea salt
4g
Baking powder
8g
Milk chocolate drops 36%
100 g
Chocolate drops for sprinkling
100 g
PREPARATION: 1. In the mixer bowl, combine the butter, hazelnut paste, sugar and cane sugar.
2. Using a paddle attachment, mix everything until smooth.
9. Arrange the dough balls on the silicone
mat, leaving enough space between them, as the cookies will spread significantly during baking.
3. Add the eggs and mix until everything
10. Gently press down on the dough balls
4. In a separate bowl, mix together the
11. Sprinkle additional chocolate drops on top
is well combined.
all-purpose flour, corn flour, sea salt and baking powder.
5. Fold the dry ingredients into the moist mixture and mix thoroughly until a homogeneous dough forms.
6. Add the chocolate drops and mix until evenly distributed.
7. Divide the dough into pieces 55 g each and shape them into neat balls.
8. Line a baking tray with a silicone mat.
to slightly flatten them. of the cookies.
12. Bake the cookies at 160 °C / 320 °F for about 10 minutes.
13. Remove the cookies from the oven. 14. If needed, use a round cutter to shape
the cookies into a more even round shape.
15. Continue baking the cookies for another 5 minutes.
16. Remove the cookies from the oven
and let them rest on the silicone mat for 5–15 minutes. Then transfer the cookies to a wire rack and let them cool down completely.
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Hazelnut Paste PREPARATION:
INGREDIENTS Skinned hazelnuts
500 g
Sea salt
5g
1. Roast the hazelnuts in the oven at 150 °C / 302 °F for about 10–15 minutes until they become crunchy.
2. Let the nuts cool down. 3. Add the roasted hazelnuts and sea salt to
a food processor. Grind everything together until a smooth paste forms.
*It’s crucial to keep the paste’s temperature below 45 °C / 113 °F.
4. Pass the paste through a sieve.
Salted Caramel INGREDIENTS
55 g 2g
Whipping cream 30–35%
165 g
Milk 2.5%
40 g
Fleur de Sel (can be substituted with regular sea salt; adjust the quantity to your taste)
Vanilla
1 pod
Sugar
75 g
Glucose syrup (1)
55 g
Butter 82% (room-temperature)
60 g
PREPARATION: 1. Cut the vanilla pod in half and use the tip of a knife to scrape out all the seeds.
2. In a saucepan, combine the milk and cream. 3. Add the vanilla seeds and an empty vanilla pod. Cover with cling film and leave in the fridge to infuse overnight.
4. The next day, add the glucose syrup (1). 5. Add Fleur de Sel. 6. Heat everything together over low or medium heat. Bring the mixture almost to a boil. Immediately remove from the heat, when the first bubbles appear.
7. Meanwhile, in a separate thick-bottomed
saucepan, mix the sugar and glucose syrup (2).
8. Stir the mixture thoroughly and heat it over
low to medium heat, stirring occasionally. This process is quite slow and meticulous, so it’s important to avoid rushing; otherwise, the caramel might burn or crystallize.
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Glucose syrup (2)
9. The syrup should reach 185 °C / 365 °F. 10. Once it does, remove the syrup from the heat
and start stirring carefully and gradually, then pour in the cream-milk mixture from step 6 into the syrup.
11. Return the saucepan to the stove and continue
to cook the caramel over low to medium heat until it reaches 105 °C / 221 °F. Once it reaches this temperature, remove the caramel from the heat.
12. Cool the caramel to 75 °C / 167 °F and add the butter.
13. Blend everything together with a hand blender until smooth.
14. Cover the caramel with cling film touching the surface and leave in the fridge until stabilized (for 5–6 hours).
*Before use, thoroughly stir the caramel with a silicone spatula.
Assembling
Tips
1. Bake the cookies.
• It’s crucial not to bake the cookies beyond
2. Let them cool down slightly. 3. Using a piping bag, pipe drops of hazelnut paste onto each cookie.
4. Using a piping bag, pipe drops of salted caramel onto each cookie.
5. If desired, sprinkle chopped hazelnuts
and sea salt flakes on top. Alternatively, you can simply spread the caramel evenly over the cookie using a spoon.
the recommended time, or they will lose their moist texture and become dry and tough. When you take them out of the oven, they may seem underbaked and still soft, but don’t bake them any longer. They will continue to set on their own and remain slightly moist on the inside, which is part of their appeal.
• I recommend baking the cookies on a
perforated silicone mat rather than a regular silicone mat. This will help the cookies adhere to the mat and maintain a better shape.
Shelf Life Products Raw cookie dough
In the fridge Temperature
In the freezer Time
2–8 °C / 36–46 °F 24 hours
Temperature
Time
-15 – -18 °C / 5 – -0.4 °F
up to 1 month
*however, it may affect the final quality of the products Baked cookies (without decoration) Home-made hazelnut paste
12–18 °C / 54–64 °F
up to 1 month
–
2–8 °C / 36–46 °F up to 1 month
–
Salted caramel
2–8 °C / 36–46 °F up to 14 days
–
Finished cookies with decoration
2–8 °C / 36–46 °F up to 14 days
–
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HAZELNUT BROWNIES
Brownie
PREPARATION: *Preheat an oven to 170 °C / 340 °F.
INGREDIENTS Butter 82% (room-temperature)
220 g
Dark chocolate 70%
140 g
Sugar
250 g
Whole eggs
200 g
All-purpose flour
120 g
Hazelnuts (roast the hazelnuts in the oven at 150 °C / 302 °F for about 10–15 minutes)
120 g
1. Melt the chocolate over a water bath. Sift the flour. Roughly chop the hazelnuts into large pieces.
2. In the bowl of a stand mixer, whip the butter
with a whisk attachment until fluffy and smooth. With the mixer running, gradually add the melted chocolate, sugar and eggs.
3. Add the sifted flour and chopped hazelnuts, then mix briefly just until incorporated.
4. Wrap the base of a cake frame 22x24 cm
with aluminum foil and place it on a baking tray. Spread the batter in an even layer about 2.5 cm thick. Bake the brownie for approximately 20–25 minutes at 170 °C / 338 °F.
5. Once the brownie is baked, let it cool down at room temperature, then refrigerate it.
Hazelnut Caramel
PREPARATION: 1. In a thick-bottomed saucepan, thoroughly mix
INGREDIENTS
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the sugar and glucose syrup.
Sugar
210 g
Glucose syrup
150 g
Whipping cream 30–35% (room temperature)
180 g
Butter 82% (ice-cold)
60 g
Hazelnut paste
50 g
Fleur de Sel
5g
Hazelnuts (roast the hazelnuts in the oven at 150 °C / 302 °F for about 10–15 minutes)
300 g
2. Place the mixture over low heat. The caramel
should reach a temperature of 170 °C / 340 °F and turn a golden amber color.
3. Gradually pour the cream into the caramel,
stirring constantly, then cook for a few more minutes.
4. Gradually add butter, salt and hazelnut paste.
Mix thoroughly and blend with a hand blender until smooth.
5. Stir in the hazelnuts, then immediately pour
the caramel over the brownie. Refrigerate for a few hours until the caramel sets.
Chocolate Glaze
PREPARATION: 1. Add the cocoa butter in a thick-bottomed
INGREDIENTS
saucepan and melt it over low heat.
Cocoa butter
10 g
Milk chocolate 33%
175 g
Butter 82%
40 g
Hazelnut paste
20 g
2. Add the chocolate and stir until the mixture is absolutely smooth.
3. Add the butter and hazelnut paste, mixing everything together until smooth.
4. Process the mixture with a hand blender until
a smooth and shiny texture. Immediately spread the glaze over the brownies and refrigerate until the glaze is fully set.
5. Remove the brownie from the mold. Heat the
knife using a blow torch and carefully cut the brownie into pieces 5.5x5.5 cm.
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Feel free to ask all your questions inesa_poltseva
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With each recipe, I’ve shared a piece of my passion for baking and I hope you taste that love in every bite. This collection offers step-by-step guidance to help you create irresistibly tempting cookies that draw in clients like a magnet and impress your friends and family with their vibrant flavors and stunning presentation. Whether they are nutty, chocolaty or zesty, these cookies are made to bring joy to you and everyone you share them with!
Wishing you warmth and sweetness, Inesa Poltseva Pastry Chef & Instructor