Latest / GialloZafferano.com / Coffee Cookies Filled with Dark Chocolate

Transcript

Coffee Cookies Filled with Dark Chocolate · GialloZafferano.com

• 0:00
  Speaker 1: Coffee. Cookies filled with dark chocolate are small, soft and
• 0:04
  Speaker 1: full of real mocha coffee aroma. They have two tender
• 0:08
  Speaker 1: wafers with a rich dark chocolate and coffee ganash inside
• 0:13
  Speaker 1: and a light dusting of powdered sugar on top. They
• 0:16
  Speaker 1: are ideal with coffee tea or as a small dessert
• 0:19
  Speaker 1: after a meal. For about forty filled cookies, preparation time
• 0:23
  Speaker 1: is about thirty minutes plus resting time for the filling.
• 0:27
  Speaker 1: Cooking time is about fifteen minutes. You need these ingredients
• 0:31
  Speaker 1: for the cookies. Eggs four ounces about two medium eggs.
• 0:37
  Speaker 1: Sugar zero point six cap one hundred and twenty five grams,
• 0:42
  Speaker 1: Brood coffee four tablespoons twenty grams made with a moca
• 0:46
  Speaker 1: pot and cooled to room temperature type zero zero, flour
• 0:50
  Speaker 1: three point five ounces, one hundred grams, potato starch four
• 0:55
  Speaker 1: tablespoons thirty grams baking powder two tea spoons eight grams.
• 1:02
  Speaker 1: For the filling, you need brood coffee one point five
• 1:06
  Speaker 1: ounces forty grams made with a moca pot. Fresh liquid
• 1:11
  Speaker 1: cream zero point nine cup two hundred grams about seven
• 1:15
  Speaker 1: eighths of a cup. Dark chocolate seven ounces two hundred grams.
• 1:21
  Speaker 1: For garnish. You need powdered sugar as needed. Start with
• 1:27
  Speaker 1: the cookie butter. Place the whole eggs and the sugar
• 1:30
  Speaker 1: in a large bowl. Beat with electric whisks until the
• 1:34
  Speaker 1: mixture becomes pale and homogeneous. Add the brood Mocha coffee
• 1:39
  Speaker 1: at room temperature and keep beating with the electric whisks
• 1:42
  Speaker 1: until everything is well combined. Sift the Type zero zero flour,
• 1:47
  Speaker 1: the potato starch, and the baking powder together through a sieve.
• 1:51
  Speaker 1: Add these dry ingredients to the batter, one tablespoon at
• 1:54
  Speaker 1: a time. Mix with the electric whisks at low speed
• 1:58
  Speaker 1: until you obtain a fairly cree me better. Prepare a
• 2:02
  Speaker 1: baking sheet and line it with parchment paper. Transfer the
• 2:06
  Speaker 1: better into a piping bag fitted with a smooth round
• 2:08
  Speaker 1: tip of about ten millimeter diameter. Pipe small discs of
• 2:13
  Speaker 1: about three centimeter diameter onto the parchment paper, spacing them
• 2:16
  Speaker 1: apart because they will spread a little while baking. With
• 2:20
  Speaker 1: these quantities, you obtain about eighty small wafers, which will
• 2:24
  Speaker 1: form about forty field cookies. Heat a conventional oven to
• 2:28
  Speaker 1: three hundred fifty six degrees fahrenheit, that is one hundred
• 2:31
  Speaker 1: eighty degrees celsius. Bake one tray at a time for
• 2:35
  Speaker 1: ten minutes. Keep any remaining better at room temperature while
• 2:40
  Speaker 1: the first tray bakes. When the wafers are lightly baked,
• 2:44
  Speaker 1: remove the tray from the oven and let the cookies
• 2:46
  Speaker 1: cool completely on the tray. While the wafer's cool, prepare
• 2:50
  Speaker 1: the felling chop the dark chocolate. Melt the chopped chocolate
• 2:55
  Speaker 1: in a bean marie or in the microwave until completely
• 2:58
  Speaker 1: smooth in a small saucepan. Pour the fresh liquid cream
• 3:02
  Speaker 1: and the brood mock a coffee. Heat the mixture. When
• 3:07
  Speaker 1: it reaches a boil. Remove it from the heat. Pour
• 3:11
  Speaker 1: the hot cream and coffee mixture over the melted chocolate
• 3:14
  Speaker 1: in three additions, steering with a spatula. After each addition,
• 3:18
  Speaker 1: you must obtain a cream with a fairly thick consistency.
• 3:22
  Speaker 1: Cover the surface of this cream with plastic wrap, place
• 3:26
  Speaker 1: it in the refrigerator, and let it firm up for
• 3:28
  Speaker 1: thirty minutes. After thirty minutes, transfer the chocolate and coffee
• 3:33
  Speaker 1: cream into a piping bag fitted with a star tip
• 3:35
  Speaker 1: of about six millimeter diameter. Take one wafer and turn
• 3:40
  Speaker 1: it so the flat side faces up. Pipe a small
• 3:43
  Speaker 1: rosette of filing onto the flat side. Take a second wafer,
• 3:47
  Speaker 1: place its flat side onto the filling, and gently press
• 3:50
  Speaker 1: to close the cookie and form a small sandwich. Repeat
• 3:54
  Speaker 1: with all the wafers and the filling. For the decoration,
• 3:58
  Speaker 1: place a strip of parchment over half of the top
• 4:01
  Speaker 1: surface of each filled cookie, thus the exposed half with
• 4:05
  Speaker 1: powdered sugar. Carefully remove the strip of parchment paper to
• 4:09
  Speaker 1: reveal a neat two tone effect on each cookie. You
• 4:13
  Speaker 1: now have soft coffee cookies filled with dark chocolate ready
• 4:16
  Speaker 1: to serve. You can store these coffee cookies in the
• 4:20
  Speaker 1: refrigerator for a couple of days.