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 mix. 1 g Vanilla extract Add raspberry crispi with pistachio. 115 g All purpose flour
0,5 g Sea salt Rest in the fridge for 20-30 minutes and make a roll.
Keep in the fridge for 3 hours, or in the freezer.
50 g Pistachio Cut pieces of 0,5cm and put on a perforated silicon mat. 10 g Raspberry crispy
Bake at 150ºC for 12 minutes.
Note: Recipe for 2 trays 60x40
Recetas creadas por Elena Adell 8 www.beechefonlineschool.com
Chocolate and walnuts cookies
Ingredients Preparation
Mix butter, both sugar and vanilla extract with paddle 65 g Butter attachment. 35 g Icing sugar Add egg making an emulsion. 50 g Mascavado sugar Add sifted flour, baking powder, coconut, salt and mix. 20-25 g Egg Add crushed walnuts with chocolate. 75 g Chocolate chips 70% 40 g Chopped walnuts Rest in the fridge for 20-30 minutes and make a roll. 110 g All purpose flour Keep in the fridge for 3 hours, or in the freezer. 1 g Salt 1 g Baking powder Cut pieces of 0,5cm and put on a perforated silicon mat. 0,5 g Vanilla extract 15 g Grated coconut Bake at 150ºC for 12 minutes. Note: Recipe for 2 trays 60x40
Hazelnut lover soft cookie
Ingredients Preparation
150 g Butter 80 g Hazelnut paste Put in the mixer butter, hazelnut paste, both sugars and 200 g Sugar glucose and work with paddle attachment until get a 93 g Brown sugar homogeneus mixture. 95 g Liquid glucose Add egg Little by Little, looking for a good emulsion. 55 g Egg Add melted milk chocolate. 60 g Milk chocolate 3 g Baking powder Add sifted flour with cocoa powder, baking powder, 1 g Bicarbonate of soda bicarbonate and salt. 2 g Sea salt 90 g Chocolate chips 70% Add chocolate chips and crushed hazelnuts. 90 g Choped hazelnut 50 g Cocoa powder Make balls of 25-50g and put them in a tray with silicon mat 250 g All purpose flour and press them a bit. Freeze.
Bake at 180ºC for 7 minutes the small pieces, and 10 minutes de big pieces.
Recipe for 22 units of 50g.
Recetas creadas por Elena Adell 9 www.beechefonlineschool.com
Caramel and peanuts soft cookies
Ingredients Preparation
185 g Butter Put in a mixer bowl butter, caramel powder, Brown sugar, 260 g All purpose flour honey and glucose and mix with paddle attachment. 4 g Bicarbonate of soda
4 g Cinnamon powder oner en el bol de la batidora la mantequilla, el polvo de 2 g Nutmeg caramelo, el azúcar moreno, la miel y la glucosa líquida y 150 g Brown sugar trabajar con la pala hasta homogeneizar la mezcla. 50 g Caramel powder
50 g Liquid glucose Add egg Little by Little, looking for a good emulsion. 50 g Honey
110 g Egg Add sifted flour, oat flour, spices, bicarbonate and salt. 185 g Oat flour
75 g Chopped peanut Add chocolate chips and crushed peanuts. 75 g Caramelized chocolate
2 g Salt Make balls of 25-50g and put them in a tray with silicon mat and press them a bit. Freeze.
Bake at 180ºC for 7 minutes the small pieces, and 10 minutes de big pieces. Recipe for 24 cookies of 50g.
Soft cookie with gianduja
Ingredients Preparation
Put in a mixer bowl butter with both sugars and mix with 115 g Butter paddle attachemnt. 100 g Brown sugar
50 g Sugar Add egg Little by Little, looking for a good emulsion. 50 g Egg
200 g All purpose flour Add sifted flour, corn starch, bicarbonate and salt. 2,5 g Corn starch
2 g Bicarbonate of soda Add chocolate chips and crushed pecan nuts. 1 g Salt
50 g Chocolate chips 70% Make balls of 40-45 and put a small piece of gianduja inside 50 g Chopped pecan nuts (5-10g) and put them in a tray with silicon mat and press
them a bit. Freeze. e.q Gianduja
Bake at 180ºC for 10 minutes.
Recipe for 14 units.
Recetas creadas por Elena Adell 10 www.beechefonlineschool.com
Red velvet (Gluten free)
Ingredients Preparation
Raspberry gelée (Thermoresistent)
175 g Raspberry puré Mix and boil all together. Dose in molds of 5-6cm and keep in 50 g Syrup TPT the fridge. Reserve. 0,75 g Citras 5 g Gellan gum 12 g Lemon juice
Cookie Red Velvet sin gluten
70 g Almond flour Mix the first group of ingredients until butter. When is well 30 g Teff flour mixed, add egg. 40 g Buckwheat Add chocolate chips and raspberry cristpy. 2 g Red colouring 5 g Cocoa powder Roll the dough at 4-5mm and freeze. 1 g Salt Cut circles of 6 and 7cm. 1 g Baking powder But the 6cm like a base, put the gelée in center and cover with 70 g Butter 7cm circle painting edges with egg to stick well. 100 g Brown sugar Freeze. 35 g Egg Cook at 180ºC for 8-10 minutes.
50 g White chocolate chips 20 g Raspberry crispy.
Chocolate cookies with mandarin and orange insert
Ingredients Preparation
Raspberry gelée (Thermoresistent)
100 g Mandarin purée
Recetas creadas por Elena Adell 11 www.beechefonlineschool.com
75 g Orange purée Mix and boil all together. Dose in molds of 5-6cm and keep in 50 g Syrup TPT the fridge. Reserve. 0,75 g Citras 5 g Gellan gum 12 g Lemon juice
Cookie de chocolate
160 g Cake flour 2 g Bicarbonate of soda Mix butter with bith sugars with the paddle. 2 g Baking powder Add egg Little by Little. 95 g Butter 95 g Brown sugar 75 g White sugar Add dry ingredients in one time and once is incorporated, add 35 g Egg melted chocolate. 2 g Vanilla extract 50 g Chocolate 70% melted Add chocolate chips, orange and almond grain.
55 g Milk chocolate chips Roll the dough at 4-5mm and freeze. 15 g Candied orange cubes Cut circles of 6 and 7cm. 35 g Almond grain But the 6cm like a base, put the gelée in center and cover with 7cm circle painting edges with egg to stick well.
Freeze. Cook at 180ºC for 8-10 minutes.
Speculoos sablée
Ingredients Preparation
Mix with paddle attachment butter with sugars and orange 100 g Sugar cane zest. 30 g Mascavado sugar
100 g Butter Add warmed milk and later, egg, little by little. 1 un Orange zest
200 g All iurpose flour Add flour, bicarbonate, salt, cinnamon and spices. 1 g Salt
2 g Bicarbonate of soda Roll between guitar sheets at 2-2,5mm and freeze. 25 g Egg
8 g Milk Cut with a 6,5cm cutler and bake between two perforated 2,5 g Cinnamon powder silicon mat at 150ºC for 12 minutes. 3 g Spices mix BCPS
Fill with gianduja and let them cristalize.
Recipe for one tray 60x40cm.
Recetas creadas por Elena Adell 12 www.beechefonlineschool.com
Roquefort sablée
Ingredients Preparation
130 g Butter Mix all dry ingredients with butter with paddle attachment. 101 g Parmesan cheese
22 g Roquefort cheese Roll between guitar sheets at 2-2,5mm and freeze. 165 g All purpose flour
40 g Walnuts powder Paint with a bit of egg and cover with gold and black sesam 3 g Sea salt seeds. 0,5 g Black pepper Cut in pieces of 10x2,5cm and put them in a perforated
silicon mat. e.q Sesam seeds
Bake at 150ºC for 12 minutes.
Recipe for one tray 60x40cm.
Provence sablée
Ingredients Preparation
140 g Butter Mix all dry ingredients with butter with paddle attachment. 150 g Parmesan powder Add concentrated tomato and finish to mix. 20 g Concentrated tomato
40 g Almond powder Roll between guitar sheets at 2-2,5mm and freeze. 165 g All purpose flour
4 g Oregano Cover with a bit of parmesan powder. 2 g Sea salt Cut in pieces of 4x4cm and put them in a perforated silicon 0,5 g Paprika mat.
Bake at 150ºC for 12 minutes.
Recipe for one tray 60x40cm.
Dark olives sablée
Ingredients Preparation
Dry black olives in the oven at 60ºC and put in a food processor 90 g Butter with the flour of the recipe. 95 g Parmesan powder
Recetas creadas por Elena Adell 13 www.beechefonlineschool.com
14 g Concentrated tomato 70 g Almond powder Mix all dry ingredients with butter with paddle attachment. 105 g All purpose flour Add squid ink and tomato at the end. 2 g Sea salt 0,4 g Paprika Roll between guitar sheets at 2-2,5mm and freeze. 36 g Dark olives powder Cut in pieces with a 5cm cutler and put them between two 11 g Squid ink perforated silicon mat.
Bake at 150ºC for 12 minutes. Recipe for one tray 60x40cm.
Sablée speculoos
Ingredientes Elaboración
100 g Azúcar de caña Mezclar con la pala la mantequilla junto a los azúcares y la piel 30 g Azúcar muscovado de naranja. 100 g Mantequilla Añadir primero la leche templada, y después el huevo, 1 un Piel de naranja emulsionando poco a poco. 200 g Harina floja Incorporar la harina, el bicarbonato, la sal, la canela y las 1 g Sal especias. 2 g Bicarbonato Estirar entre hojas de guitarra y refrigerar durante 3 horas o 25 g Huevo congelar. 8 g Leche Cortar con un cortante de 6,5cm y hornear a 150ºC durante 12 2,5 g Canela en polvo minutos entre dos tapetes de silicona perforados. 3 g Especias BCPS Receta para una bandeja de 60x40cm.
Recetas creadas por Elena Adell 14 www.beechefonlineschool.com
MAIN INGREDIENTS IN PASTRY
BUTTER
Butter is a dairy emulsion that contains between 80 and 82% fat, usually between 14 and 16% water and 0.5 to 2% non-fat dry matter and has a melting point between 28 ° and 29 ° C generally.
The function of butter inside cookies are:
• Contribution of flavor and aroma. • Sensation of moisture and unctuous in the mouth, since the melting point makes it melt quickly. • Provides coloring. • In the type of soft cookies, the mixture of butter and sugar is responsible for the external crunchiness of the cookie. • Keeps moisture inside the cookie thanks to its fat content and when it cools, it provides structure to the cookies.
To be able to substitute butter within recipes, we must respect its composition to obtain a result that is as similar as possible.
SUGAR
Common sugar, or sucrose, is obtained mainly from sugar cane or beets (beets).
Sugar fulfills the following functions in recipes:
• Provides sweetness. • Attracts and retains moisture. This feature is called hygroscopy. • Acts as a preservative. • Its caramelisation in the oven provides color and flavor. • Responsible for the crunchiness of the cookies.
GLUCOSE
The glucose that we use in the type of soft cookies prevents the product from drying out and lasts longer, as it prevents the recrystallization of sucrose.
It is less sweet than sucrose, so by replacing part of the sucrose with glucose, we are obtaining a less sweet product.
EGGS
The egg yolk has emulsifying properties (it has the ability to bind fat and water) thanks to lecithin.
• During cooking, proteins coagulate giving structure to cookies. • They keep all the ingredients of the recipe together. • They provide hydration or moisture to the mix due to their high percentage of water. • Provide color thanks to the pigment contained in the yolk. • They provide flavor and aroma.
Recetas creadas por Elena Adell 15 www.beechefonlineschool.com
FLOUR
• The flour used to make cookies contains between 8% -10% protein. • It is the main responsible for giving structure to the cookies. • It is able to retain the gases generated by the bicarbonate or the impeller, resulting in more airy textures. • Provides color thanks to the Maillard reaction of proteins.
BICARBONATE OR BAKING POWDER
The baking powder a mixture of bicarbonate with other acids.
The main function of both is to generate gas during cooking to increase its final volume.
Bicarbonate, when in contact with an acid, produces CO2.
In cookie recipes you can use one or the other depending on the composition of the cookie.
For example, cookies that contain alkaline ingredients, such as unrefined brown sugar, neutralize baking soda.
Bicarbonate is also used to accelerate the Maillard reaction, which gives us color.
SAL
Salt enhances the flavors of recipes.
Recetas creadas por Elena Adell 16 www.beechefonlineschool.com