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Monographic Course COOKIES with ELENA ADELL

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Monographic course COOKIES With ELENA ADELL INDEX SHORTBREAD COOKIES ........................................................................................................................ 3 NANTES ............................................................................................................................................... 4 CAT TONGUE ....................................................................................................................................... 4 FLORENTINAS ...................................................................................................................................... 5 SWISS .................................................................................................................................................. 5 VIRUTA ................................................................................................................................................ 6 HAZELNUT COOKIE .............................................................................................................................. 6 CHECKERBOARD .................................................................................................................................. 7 VANILLA DIAMOND ............................................................................................................................. 8 PISTACHO AND RASPBERRY DIAMOND ................................................................................................ 8 CHOCOLATE AND WALNUTS COOKIES .................................................................................................. 9 HAZELNUT LOVER SOFT COOKIE ........................................................................................................... 9 CARAMEL AND PEANUTS SOFT COOKIES ............................................................................................ 10 SOFT COOKIE WITH GIANDUJA .......................................................................................................... 10 RED VELVET (GLUTEN FREE) .............................................................................................................. 11 CHOCOLATE COOKIES WITH MANDARIN AND ORANGE INSERT .......................................................... 11 SPECULOOS SABLÉE ........................................................................................................................... 12 ROQUEFORT SABLÉE .......................................................................................................................... 13 PROVENCE SABLÉE ............................................................................................................................. 13 DARK OLIVES SABLÉE ......................................................................................................................... 13 SABLÉE SPECULOOS ........................................................................................................................... 14 MAIN INGREDIENTS IN COOKIES ........................................................................................................ 15 Recetas creadas por Elena Adell 2 www.beechefonlineschool.com Shortbread cookies Ingredients Preparation VaniLLa dough 125 g Soft butter Put in the mixer with paddle attachment sugar, vanilla and 100 g Icing sugar butter and mix. 50 g Egg Add egg getting an emulsion. 2 g Vanilla extract Add the rest of ingredients. 250 g All purpose flour Dose in a piping bag with star number 8 noozle. 5 g Baking powder Bake at 180ºC for 10-12 minutes. 1 un Lemon zest Cocoa dough 125 g Soft butter Add egg getting an emulsion. 100 g Icing sugar Add the rest of ingredients. 85 g Egg Dose in a piping bag with star number 8 noozle. 2 g Vanilla extract Bake at 180ºC for 10-12 minutes. 235 g All purpose flour 15 g Cocoa powder 5 g Baking powder 1 un Orange zest ChocoLate ganache 100 g Cream 35% Melt chocolate at 40ºC. 100 g Chocolate 70% Heat cream until 40ºC. Make an emulsion with a blender and reserve. Types Kispert Curly teardrop shaped. It is joined together with another with ganache and bathed in tempered chocolate. Long Long form. One of the sides is covered in chocolate. Horseshoe Make a “U” shape. Two are joined with ganache and the tips are dipped in chocolate. Rosette Scoop in a circular bowl and put half a candied cherry on top. Curly An inverted “3” is formed and sprinkled with icing sugar. Recetas creadas por Elena Adell 3 www.beechefonlineschool.com Nantes Ingredients Preparation Nantes 125 g Soft butter Work icing sugar with butter and vanilla extract with paddle 125 g Icing sugar attachment. 50 g Egg Add egg Little by Little making an emulsion. 1 g Vanilla extract Add flour, baking powder and orange zest. 250 g All purpose flour 5 g Baking powder Roll between guitar sheets and let rest in the fridge. 1 un Orange zest Cut with 6-7cm cutler and paint. Make marks with a fork and bake at 175º-180ºC for 12 minutes. Painting Note: 25-30 units. 30 g Egg 5 ml Coffee extract Cat tongue Ingredients Preparation 200 g Soft butter Work icing sugar with butter and lemon zest with paddle 200 g Icing sugar attachment. 200 g Egg Add egg Little by Little making an emulsion. 0,5 g Salt Add flour with salt. 250 g All purpose flour 1 un Lemon zest Dose with piping bag and round noozle 6. Cook at 175º-180ºC for 12 minutes. Note: 3 trays 60x40. Recetas creadas por Elena Adell 4 www.beechefonlineschool.com Florentinas Ingredients Preparation 250 g Icing sugar Mix and sift flour with icing sugar. 125 g Cream Add warmed cream. 75 g All purpose flour Add almond grain and orange zest. 125 g Almond grain 12 g Candied orange cubes Cool down into the fridge. Dose pieces of 8-10g and bake at 200º-210ºC for 7 minutes. Once cold, coat with tempered dark chocolate. Note: 50-55 units Swiss Ingredients Preparation Swiss dough 250 g Soft butter Work icing sugar with butter and vanilla extract with paddle 150 g Icing sugar attachment. 50 g Egg Add egg Little by Little making an emulsion. 450 g All purpose flour Add flour, baking powder and lemon zest. 1 g Vanilla extract 1 un Lemon zest Roll between guitar sheets at 2-3mm and rest in the fridge for 3 2 g Baking powder hours. Cut with a 6cm flour cutler. Use a 2,2cm round cutler to make holes. Bake between two perforated silpains at 165ºC for 12 minutes. Fill with jam and finish with icing sugar. Raspberry jam Heat purée at 40ºC and add pectin with sugar. Bring to boil and add citric acid. 135 g Raspberry purée Reserve in a container. 50 g Frozen raspberry 80 g Sugar Note: Approx 30-35 units. 3 g Pectin NH 2 g Citric acid Recetas creadas por Elena Adell 5 www.beechefonlineschool.com Viruta Ingredients Preparation 60 g Egg white Miz egg white with vanilla extract and add flour. 100 g Icing sugar Dose with a piping bag and round noozle number 6 making a 100 g All purpose flour round shape. 1 g Vanilla extract Cover with almond grain and bake at 175ºC. Almond grain Once out of the oven, give them round shape with a rolling pin. Option: Cover with tempered dark chocolate. Note: 1 tray 60x40. Hazelnut cookie Ingredients Preparation 85 g Roasted hazelnut powder Blanch butter with sugar with a whisk. 85 g Icing sugar Add warm milk. 85 g Soft butter Add the rest of ingredients, sifted. 50 g Milk 80 g All purpose flour Dose with a piping bag and number 8 nozzle. 0,5 g Cinamon powder Cover with hazelnut grain. 1 g Vanilla extract Cook at 150ºC for 15 minutes. 1 un Orange zest 0,1 g Salt Once cold, temper milk chocolate and make some drops on a 0,5 g Bicarbonate tray, putting each cookie on the top of them. Let cool down. c.s Hazelnut grain Nota: 1 tray 60x40. Approx 40 units Recetas creadas por Elena Adell 6 www.beechefonlineschool.com Checkerboard Ingredients Preparation VaniLLa dough 120 g Soft butter Work icing sugar with butter, lemon zest and vanilla extract with 80 g Icing sugar paddle attachment. 1 g Vanilla extract Add egg Little by little making an emulsion. 2 g Salt Add flour and salt. 40 g Egg Roll between guitar sheets at 1cm high. 40 g Almond powder 200 g All purpose flour 1 un Lemon zest ChocoLate dough 240 g Soft butter Work icing sugar with butter and orange zest with paddle 160 g Icing sugar attachment. 1 g Vanilla extract Add egg Little by Little making an emulsion. 2 g Salt Add flour, salt and cocoa powder. 100 g Egg Roll half of the doughbetween guitar sheets at 1cm high. 80 g Almond powder Roll the second part at 2mm. 380 g All purpose flour 60 g Cocoa powder 1 un Orange zest Painting Asembly. 1 un Egg Stick both dough and cut 1cm slices. Stick between them making a checkerboard effect. Cover with chocolate dough and keep into the fridge. Bake at 150ºC for 15 minutes. Recetas creadas por Elena Adell 7 www.beechefonlineschool.com Vanilla diamond Ingredients Preparation 110 g Butter Mix butter, vanilla sugar, sugar and vanilla extract with paddle 30 g Icing sugar attachment. 15 g Vanilla sugar Add egg yolk making an emulsion. 11 g Egg yolk Add sifted flour and salt and mix. 2 g Vanilla extract 125 g All purpose flour Rest in the fridge for 20-30 minutes and make a roll. 0,5 g Sea salt Keep in the fridge for 3 hours, or in the freezer. Paint with egg whit and cover with sugar. Cut pieces of 0,5cm and put on a perforated silicon mat. Bake at 150ºC for 12 minutes. Note: Recipe for 2 trays 60x40 Pistacho and raspberry diamond Ingredients Preparation 100 g Butter Mix butter, sugar and vanilla extract with paddle attachment. 40 g Icing sugar Add egg yolk making an emulsion. 10 g Egg yolk Add sifted flour and salt and
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