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Staples- Gourmet recipes
Komuntu Blackberry Cookie
Made with KOMUNTU 80% Baking Bag
An original recipe by Guillaume Roesz, L’Ecole Valrhona North America Executive Pastry Chef
2 stepsRecipe Step by Step
Step01
Komuntu Cookie Dough
600 g Light brown sugar
400 g Raw cane sugar
750 g Butter
180 g Eggs
1000 g Flour
10 g Baking soda
18 g Salt
700 g KOMUNTU 80 % couverture
400 g Pecan nuts
Creamed the soft butter and add the sugars and the salt.
Add in few additions the eggs.
Add the sieved flour together with the baking soda.
When the dough is almost homogenous add the chopped KOMUNTU and the crushed pecan nuts.
Form balls of the desired weight and bake at 340°F (170°C).
Step02
Blackberry Confit
450 g Blackberry puree 75 g Glucose syrup 75 g Sugar 12g Pectin NH SOSA 15 g Lemon juice |
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Heat the pulp with the glucose to about 104°F (40°C), stir in the sugar mixed with the pectin, give it a quick boil and stir in the lemon juice.
Set aside in the refrigerator.
Assembly and finishing
Pipe some Blackberry confit on the top of the baked and cooled cookie.
Place three blackberries’ halves and finish with some silver leaves.