Pecan and caramel cookies

Publication date: 31-Mar-2021


Bake at 165°C for 10 minutes Dough ingredients
  • 50 g chunks of Cordillera chocolate 47%
  • 10 g natural cocoa  14-16%
  • 15 g Nacional de Chocolates hazelnut cream
  • 320 g flour
  • 240 g sugar
  • 40 g Brown sugar
  • 160 g butter
  • 75 g egg
  • 8 g salt
  • 2 g baking soda
Salted caramel ganache ingredients
  • 225 g Cordillera milk chocolate 32% 
  • 225 g milk cream
  • 225 g sugar
  • 120 g glucose
  • 120 g salted butter
  • 60 g honey
  • 5 g salt
Caramelized pecan ingredients
  • 50 g Nacional de Chocolates crushed peanuts 
  • 150 g pecans
  • 50 g sugar
  • 15 water
Preparation of cookie dough
  • Cream the butter with sugars and hazelnut cream. 
  • Add the slightly whisked egg and emulsify.
  • Add the mixed flour mixed and sifted with the salt, baking soda and cocoa.
  • Weigh 35 g balls, place on a sheet with silpar or baking paper and let sit in refrigerator for 1 hour.
Preparation of salted caramel ganache
  • Let boil the cream, glucose and honey. Reserve. 
  • Make a dry caramel with the sugar and later deglaze the caramel with hot cream.
  • Add caramel to chocolate previously melted, emulsify and add the butter at room temperature and the salt. Emulsify and refrigerate for 4 hours.
Preparation of caramelized pecans
  • Toast the walnuts and peanuts at 150°C during 25 minutes. Reserve.
  • Make a syrup with the sugar and water. Add the walnuts when it reaches 110°C and caramelize (that they turn white with the sugar dry and crystalized covering everything)
  • Keep moving the walnuts until caramelized completely and let sit on baking paper or silicone mat.
  • When completely dry cut into chunks.
  • Place the cookie dough in the pre-heated oven at 165°C.
  • Flatten each cookie a bit, before baking, and arrange the cut caramelized walnuts cut into chunks and bake 5 min.
  • Remove from oven and arrange caramel ganache dots on the dough and bake another 5 minutes.
  • Remove from oven, let sit and when cold add more ganache dots.
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