Composite strawberry cookie
– cookie dough,
– strawberry caramel,
– strawberry compote,
– strawberry slices.
Ingredients
Cookie dough
50g softened butter50g brown sugar35g caster sugar1/2 egg1 pinch saltLiquid vanilla1 teaspoon baking powder110g flourPink coloring
Strawberry caramel35g liquid cream15g strawberry purée25g powdered sugar10g butter
Strawberry compote65g mixed strawberries5g glucose5g sugar1g pectin NH
+ strawberries
Equipment used
– Tefal baking tray
– Pastry bag
The recipe
For approx. 4 cookies
Cookie dough50g softened butter50g brown sugar35g caster sugar1/2 egg1 pinch saltLiquid vanilla1 teaspoon baking powder110g flourPink dye
Mix all ingredients together, form into a pudding, wrap and chill for at least 30 minutes.
Make 4 balls and place on a baking sheet lined with baking parchment.
Flatten the balls slightly with the palm of your hand. Bake at 150°C for 8 minutes. Once out of the oven, if your cookies aren’t quite round, use a pastry ring with a larger diameter than your cookies and make circular movements on them.
Place the strawberry slices on top, pressing them in slightly. Bake for at least 8 minutes. The time may vary according to the oven and the texture you wish your cookies to have: soft at the core or well baked.
Once out of the oven, leave to cool on a wire rack to harden slightly.
Strawberry compote65g mixed strawberries5g glucose5g sugar1g pectin NH
Mix the powdered sugar and NH pectin in a small bowl. Blend 65g strawberries and pour into a small saucepan. Add the glucose. Heat over low heat for a few minutes, then turn up the heat slightly. As soon as it starts to boil, add the sugar/pectin mixture and cook for 2 minutes, stirring occasionally. Turn off the heat and set aside to cool slightly, then fill a piping bag with the mixture.
Strawberry caramel35g liquid cream15g strawberry purée25g powdered sugar10g butter
Blend 15g strawberries. Pour into a small saucepan with 35g cream. Heat for a few minutes. Turn off the heat and set aside.
Pour powdered sugar into a saucepan and heat. As soon as the caramel begins to color, add the butter, cut into pieces. Mix well.
Pour in the heated liquid cream/strawberry coulis mixture in batches. Stir, cook for 3-4 minutes and set aside to cool slightly. Fill a piping bag with the caramel and chill until ready to assemble.
Poach the compote and strawberry caramel on the cookies. Add strawberry slices on top. Enjoy …
