Soul Cookie

Cookies in general are soul food for me, they hold a special place. This specific cookie is just divine, with a delectable soft caramel ganache & cherry compote filling at the very core of the cookie, topped with milk chocolate pecan crémeux. There’s no other way to describe it, it’s my Soul Cookie.

Level:: Medium
Makes:: 3 Yield
Shelf life:: 3 days
Conservation:: Refrigerated

120 g

TSK-SDO01
120 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 5KG BAG
120 g
225 g

PDO Isigny Butter
120 g

brown sugar
120 g

sugar
15 g

honey
315 g

pastry flour
10 g

Coffee Paste
4 g

baking soda
4 g

salt
90 g

eggs

Cream butter, coffee paste, and the sugars until light and fluffy
Gradually add in the eggs and combine well.
Mix the dry ingredients and fold in the chocolates and chopped nuts.
Sheet out 6 - 120g portions into 6 inch circles

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Rolling pin
Bowl (s)
Paddle attachment*
Spatula
Stand Mixer

115 g

sugar
40 g

PDO Isigny Butter
200 g

heavy cream
15 g

glucose
140 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 5KG BAG
3 g

sea salt

Warm your heavy cream and liquid glucose and keep aside.
In a heavy bottom pan, make a dry caramel.
Once you have achieved a nice amber color, add in the melted butter.
Add in your warm cream and mix.
Pour the caramel over your chocolate and salt and emulsify.
Pour into a silicon mold and freeze until set.

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Saucepan
Immersion blender
Bowl (s)
Spatula(s)
5 inch Round Silicone Mould

300 g

Frozen cherries
135 g

sugar
4 g

pectin NH
15 g

lime juice

Thaw frozen cherries and strain out the water.
Add the cherries into a heavy bottom pan and cook on medium heat.
Mix the Pectin NH with the caster sugar in a bowl.
When the cherries reach 45°C, drizzle the sugar-pectin mix onto the cherries and mix.
Cook this on medium heat until it thickens.
Take it off the heat, and add in the lime juice.
Pour on top of Soft Caramel Ganache into a silicon mold and freeze until set.

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Saucepan
Thermometer
Silicone mold
Spatula

250 g

heavy cream
40 g

coffee beans
125 g

infused cream
125 g

milk
50 g

egg yolks
25 g

sugar
125 g

Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 5KG BAG
2 g

Gold gelatin sheets
80 g

pecan praliné
8 g

Coffee Paste

Warm around 250g heavy cream with crushed coffee beans, and let it infuse for around an hour
Strain out the coffee beans and rescale the heavy cream to 125g
Bloom your gelatin in a bowl of cold water.
In a heavy bottom pan, heat the infused cream, milk, and coffee paste until light steam is achieved.
Use this warm mixture to temper the egg yolk and sugar mix.
Put it back on the heat and cook the mixture until it reaches 82°C.
Once cooked, take it off the heat and add in your bloomed gelatin. Mix until it dissolves.
Pour this mixture over the chocolate and praline and emulsify.
Pour this mixture over the baked cookie and freeze until set.

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Saucepan
Whisk
Strainer
Immersion blender
Bowl (s)
Spatula

60 g

sugar
1/2 piece(s)

Nielsen Massey Vanilla Bean
150 g

Toast the pecans at 160°C for 8-10 mins and place them on a tray with sil-pat.
In a heavy bottom pan, make a dry caramel and once you achieve a deep amber color, add the vanilla bean and pour the caramel over the toasted pecans.
Once it cools down, blitz to a fine paste.

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Saucepan
Sheet Tray
Silicone mat
Food processor
Heat proof spatula

Melt chocolate and cocoa butter separately and mix.
Use the spray at 30-31°C.

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Whisk
Bowl (s)

Sheet your cookie dough to 1cm thickness and freeze.
Cut out 6 inch discs.
Place one 6 inch disc into your silicon mold followed by the caramel and cherry confit, in the center.
Cover with another disc of cookie dough and seal the edges.
Bake this cookie at 165°C for around 12 minutes or until the edges start to brown.
Once cooled, pour the crémeux over the cookie and freeze.
Spray the cookie with milk chocolate spray and place soul cookie chocolate decor over.