Pecan and caramel cookies
Publication date: 31-Mar-2021
Bake at 165°C for 10 minutes
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
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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