Cookie Pizza
Leveraging the fluid melt profile of Callebaut 70-30-38 Dark Chocolate, this cookie releases rich flavours in staggered layers. Finished with vanilla ice cream and soft caramel, it delivers a controlled sequence of temperature and texture contrasts that amplify indulgence.
- Level:
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Medium
- Makes:
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3 cookie pizzas
- Shelf life:
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Best served fresh (same day). Cookie base: 2 days.
- Conservation:
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Cookie at room temperature. Ice cream frozen at -18°C. Assemble to order.
The Cookie Dough
Ingredients: The Cookie Dough
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1.6 lbButter
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0.4 ozSalt
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15.4 grVanilla bean, scraped
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2.2 lbDark brown sugar
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11.7 ozEggs
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2.0 lbAll-purpose flour
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1.3 lb
Preparation: The Cookie Dough
1. Cream the butter, dark brown sugar, salt, and scraped vanilla bean until smooth.
2. Gradually add the eggs, mixing well.
3. Fold in the sifted all-purpose flour, followed by the 70-30-38 chocolate.
4. Portion the dough into 350g balls.
5. Allow the dough to rest at room temperature, then bake at 150°C for 15-20 minutes, keeping the dough in a ball shape to maintain a soft centre.
Lody waniliowe
Ingredients: Lody waniliowe
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2.9 lbWhole milk
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1.8 ozEgg yolks
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5.3 ozCream
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4.2 ozDextrose
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2.5 ozMilk powder
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0.7 ozMilk protein
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8.4 ozSugar
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0.2 ozStabilizer blend
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0.1 ozVanilla bean, scraped
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1.8 ozBrown butter
Preparation: Lody waniliowe
1. Wymieszaj mleko i śmietankę w rondlu na średnim ogniu.
2. Gdy mieszanka osiągnie 40°C, wtrzep żółtka, a następnie stopniowo dodawaj pozostałe suche składniki, cały czas mieszając, aby zapobiec powstawaniu grudek.
3. Kontynuuj podgrzewanie do 85°C, ciągle mieszając, aż baza zgęstnieje.
4. Zdejmij z ognia i dodaj wydrążone ziarenka wanilii oraz brązowe masło.
5. Dokładnie zmiksuj blenderem ręcznym do uzyskania gładkiej konsystencji.
6. Szybko ostudź bazę, a następnie wstaw do lodówki i odstaw na 6-12 godzin.
7. Przed ubijaniem ponownie zmiksuj bazę blenderem ręcznym do uzyskania gładkiej konsystencji.
8. Ubijaj bazę w maszynie do lodów zgodnie z instrukcją producenta.
The Salted Caramel
Ingredients: The Salted Caramel
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9.7 ozWhipping cream
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2.6 ozGlucose
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2.2 ozButter
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0.2 ozFleur de sel
Preparation: The Salted Caramel
1. Combine the whipping cream, glucose #1, butter and salt in a saucepan. Warm over medium heat to a gentle simmer, keeping it hot without boiling.
Ingredients: The Salted Caramel
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6.7 ozGlucose
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5.4 ozSugar
Preparation: The Salted Caramel
2. In a separate pan, cook the glucose #2 and sugar to create a caramel.
3. Turn off the heat. Slowly add the warmed dairy to the caramel in small increments, whisking continuously.
4. Return to medium-high heat and cook the caramel to 105°C.
5. Pour the caramel over the chocolate and emulsify with a hand blender until smooth and glossy.
6. Cool slightly or pour the hot caramel directly into a piping bag and seal as desired.
7. Cool the bag on a room temperature table until it reaches 30°C.
The Assembly & Final Plating
1. Portion the cookie dough into 350 g balls and bring to room temperature.
2. Place the dough into cast iron skillets and bake at 160°C for 20-23 minutes.
3. Remove from the oven and immediately top the hot cookie with cubes of the salted caramel.
4. Scoop a generous portion of vanilla bean ice cream onto the centre of the cookie.
5. Garnish with grated Callebaut 823 and 811 chocolate.
6. Finish by drizzling salted caramel on top.
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