Cookies
by Sandra
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Cookies Cookies: peanut chocolate peanut butter
by Sandra
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(No Ratings Yet) Loading ... Pure butter cookies peanuts and chips of Chocolate
But you begin to know, to paraphrase Audiard: Culinary bloggers, "it dares all, it even acknowledges that they are"!
For me, the trigger was a recipe of Alice Medrich a chocolate cake with a creamy peanut butter terribly evocative of a famous delicacy of 80 years ( "melt in your mouth, not in the hand" ) I nibble all day long.
I had peanut butter, the creamy and crunchy too .. with small pieces!
I have been slow to find it but as seen, as purchased. To make history, I did not make the cake of Alice Medrich but this recipe cookies Crousti-fondants Michael Recchiuti ( "the Picasso of Chocolate"), built as a showcase to sublimate the alliance chocolate & peanut . It took at least that!
I want to send these cookies to Susan's blog Foodblogga for its annual collection of cookies to prepare for the holidays .. and throughout the year! You can also participate until 21 December and enrich mine ideas you an overview 
(24 biscuits) - 250g of peanut butter, preferably pure (see note)
- 1 egg slightly beaten
- Blond 150g sugar cane (sugar)
- 0.5 cc of sodium bicarbonate
- 1 large pinch of salt
- 100g dark chocolate cut into chunks
- 50g roasted peanuts, crushed
- qs fleur de sel for sprinkling
Spread peanuts on a baking sheet and bake for 5 to 10 min or the time that a little brown peanuts (if peanuts are not mondées, their skin should begin to crack). Cool to room temperature, peel and crush coarsely eventually.
In a medium bowl or bowl pastry, combine the peanut butter with the sugar, egg, baking soda and salt.
Note: Michael Recchiuti advises using pure peanut butter (without adding any other) that he has a taste much richer because of the peanuts produced with better quality. Alternatively, you can use the classic peanut butter spreads containing sugar and oil, but may adjust the amount of sugar. I used peanut butter "smooth" the Skippy brand which is not very sweet.
Oven and bake about 14 minutes or until biscuits are golden and spread of about 5-6 cm in diameter.
Sprinkle a little sea salt (to taste) and let cool completely on the plate before moving cookies to drink or store in an airtight container.
And for fun, here is a photo after a site for aficionados of the association peanut butter / chocolate, which replace the original photo cookies by Michael Recchiuti in the decoration of the site with his characters and chocolate peanut .. too cute!
Source: Adapted from a recipe by Michael Recchiuti
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Cookies Taste: Alice Medrich Bittersweet chocolate cookies crisp hazelnuts walnuts sugar vanilla
by Sandra
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Chocolate ... Imagine an ocean of melted chocolate to the scent of vanilla float in which a myriad of pieces of chocolate mixed with crushed nuts ... "Ultrachocolatés and richer than sin, slightly crispy with a divinely soft heart, they are neither sensitive or purposes, but their bitter taste half semi-sweet irresistible causes a shock "(Bittersweet, Alice Medrich).
Dive with delight in the Bittersweet Decadence Cookies .. Phenomenal.
(for 30 biscuits decadent)
- 250g dark chocolate of superior quality (my mix: 170g + 70% 80g 52%)
- 30g butter
- 2 eggs
- 100g sugar
- 1 cc vanilla powder or liquid
- 30g flour
- 0.25 cc baking powder
- 0.25 cc salt
- 125g walnuts or pecans
- 150 to 180g dark chocolate 70% cut in pieces
Preheat oven 5-6 th (170 ° C). Line 2 baking sheets with parchment paper.
Sift together flour, yeast and salt directly on a sheet of parchment paper or in a small bowl and set aside.
Chop chocolate (250g) and place in a bowl resistant to heat. Add butter and melt in a bain-marie over a pan of simmering water (the bottom of the bowl does not touch the water!), Stirring occasionally until mixture is smooth and creamy. Remove from water bath and set aside.
In another bowl resistant to heat, whisk a few moments the whole eggs with sugar and vanilla. Place the bowl on the pan of barely simmering water and whisk vigorously until the device becomes pale, thick and sparkling and is warm to the touch.
The knife cut 180g of dark chocolate in order to get pieces the size of a hazelnut.
Small Tip: to cut quickly and without much force, never use the tip of the knife but the base and address slightly lame on the opposite side to the chocolate bar. Start by cutting in the width and length.
Pour the egg apparatus () + sugar in the bowl containing the chocolate still warm and mix with a wooden spoon.
Stir in flour and add nuts and chocolate pieces. Mix gently with a wooden spoon.
en veillant à laisser suffisament d’espace entre eux (4-5 cm). Submit cs 1 per cookie on the baking sheet flatten without taking care to leave enough space between them (4-5 cm).
Oven and bake about 12 to 14 min: the edges of the cookie should be firm, the surface is glossy and silky, but the center should be soft.
Remove baking sheet from oven and let cookies firm above for 1 minute before transferring them on a wire rack to cool completely.
These cookies will keep several days in an airtight container (enfin.. It seems!).
l’ingrédient principal de ces biscuits (les oeufs et la farine ne servant que de liant). It's not snobbery, it is important to use a high quality chocolate in this recipe because the chocolate is the main ingredient of these cookies (the eggs and flour only used as a binder).
Avoid the temptation to replace the pieces of chocolate nuggets: I tried, this has nothing to do. Only pieces of chocolate are basing this feature in these cookies.
I also tested versus walnuts pecans and I much prefer the softer version pecans in my opinion ..
Attention to the cooking: chocolate burns faster than dough cake!
It is possible to make a brownie version of these cookies by pouring batter into a square pan.
au chocolat noir et fleur de sel de PH, la meilleure recette de biscuits chocolatés parmi toutes celles que j’avais pu tester.. A year ago, I succumbed to the famous and incredibly good shortbread Korova dark chocolate and fleur de sel de PH, the best recipe for chocolate biscuits among all those that I could test .. they have not resisted the tide of this sea of decadent chocolate really really ...
... .. Take a dive?
Source: Adapted from Bittersweet, Alice Medrich relayed by Kuidadore and Cindy (since I bought the book!)
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