Black and white cookie gets a pink makeover

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Pastry chef Paola Velez, for an episode of Pastries with Paola, makes a delicious treat – black and ruby ​​cookies.

This is Paola’s version of the classic New York black and white cookie, topped with dark chocolate ganache on one side and ruby ​​chocolate ganache (yes, ruby!) On the other. The lesser-known but charming chocolate has a pink color and a fruity taste that contrasts beautifully with dark chocolate.

“Growing up in the Bronx, I couldn’t name a cookie more iconic than a black and white cookie,” she says. “The soft and chewy layers, that crunchy royal icing, the ganache. It was one of my fondest memories. Growing up, I only ate the chocolate part of this black and white cookie because I thought the chocolate taste was so Well. So today we’re turning our black and white cookie into double chocolate, double the fun, and we’re going to use ruby ​​chocolate. and dark chocolate to take things up a notch.

As well as going all-out in chocolate, she also replaces whole milk with buttermilk in the batter and adds rye flour. Both serve a dual purpose: Buttermilk adds a tangy flavor and helps ensure a smoother cookie, while rye flour brings a balancing savory flavor and also a nod to New Town deli breads. York. The end result is a cookie that Paola describes as “just perfectly salty and equal parts sweet”.

Read on for Paola’s step-by-step method.

Start with the dough

Put the unsalted butter and granulated sugar in the bowl of your stand mixer and beat them with a spatula on low speed until blended; then, increase the speed to medium and cream the butter and sugar. Then add the egg, then set the speed to low and mix in a mixture of buttermilk and vanilla extract.

Biscuits
Image: Courtesy of Pavel Danilyuk / Pexels

Combine your dry ingredients – all-purpose flour, rye flour, baking soda, and kosher salt – in a separate bowl, then add the mixture with a stand mixer, beating on low speed until the dough comes together.

Scoop and bake

Scoop out eight cookies with a two-inch cookie scoop and arrange them at least 1 1/2 inches apart on parchment-lined baking sheets. Bake them in a preheated 350 ° F (176 degrees Celsius) oven for 12 to 15 minutes, until the edges are golden brown. Then transfer them to a rack to cool completely.

Meanwhile, make the ganache

Making ganache at home is pretty straightforward. All you need is chocolate and heavy cream, and Paola adds light corn syrup to the dark chocolate bowl and salt to the ruby ​​chocolate bowl respectively, for balance. Heat the cream on the stovetop until it is about to simmer, then pour half of it into each of the chocolate bowls, letting the mixes sit for a minute. Then, mix the cream and chocolate and let the mixes sit until they are thick enough to spread on the cookies (about 10 minutes).

Decorate and serve

Once you are ready to decorate the cookies, place each ganache in a separate piping bag and cut off the tips. Turn the cookies over so that the flat bottom is facing up and cover one half of dark chocolate ganache, smoothing with an angled spatula, then place the ruby ​​chocolate on the other half.

Once the ganaches have been placed on the cookies, let the chocolate set for 20 minutes before tasting. If you are in the mood, you can use a brush to add gold leaf flakes to each cookie for a very special touch.

Get the recipe

This story first appeared on www.foodandwine.com.

(Main and feature image credit: Farrah Skeiky)

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