Recipe CHOCOLATE & GIANDUJA COOKIES
CHOCOLATE & GIANDUJA COOKIES
PLANT BASED – LACTOSE FREE – CONTAINS NUTS
Pastry that is pure in taste, inclusive and free from guilt
Carles Mampel
Pastry Chefs and Consultants
Recipe
Ingredients
GIANDUJA
- 160 g Pure Hazelnut paste
- 160 g Hazelnut praline paste 50%
- 3 g Seasalt
- 300 g Dark Chocolate 67%
VEGAN EGG WHITES
- 250 g Water
- 15 g Pea protein
- 0,5 g Xantane
- 1,5 g Guar gum
COOKIE DOUGH
- 270 g Be Better Plant-butter block
- 180 g Sugar
- 180 g Cassonade sugar
- 590 g All purpose flour
- 16 g Baking powder
- 8,5 g Sea-salt
- 120 g Dark Chocolate 65-70%
- 90 g Roasted chopped hazelnuts
- 125 g Vegan egg whites
Preperation
1. Melt the chocolate and mix all together.
2. Temper at 30°C, and pipe into the moulds. (count 15g for each cookie,big size).
3. Let it crystalise and demould.
1. Blend all together and set aside for 12h.
1. Soften the butter with the sugars.
2. Add in all dry ingredients and mix into a powder.
3. Add the chocolate callets and nuts.
4. Lastly add the vegan egg whites and mix until obtained
a smooth dough.
5. Scale 80 g for big cookies, round them and press the filling
inside (make sure the filling is fully covered).
6. Cool down and bake at 165°C for 20min.
7. After baking decorate with Hazelnut Gianduja & roasted
hazelnuts.
