Chocolate Linzer Cookies

Name: Chocolate Linzer Cookies
Ingredients: Chocolate cookies:; Butter 680g; Granulated sugar 495g; Egg yolks 120g; Whole eggs 50g; Hazelnut flour 450g; Cake flour 510g; E. Guittard Cacao Rouge 170g (or similar); Baking powder 14g; Saigon cinnamon 2g; Sea salt 3g; Ganache:; Cream 312g; Invert sugar 90g; E.Guittard 58% la Premiere Etoile 455g; Butter 12g; Cacao Nib Sugar:; Sugar 100g; E.Guittard Cacao Nibs 100g; Raspberry Jam; Fresh raspberries 300g; Raspberry puree 100g; Sugar 210g; Glucose 90g; Sugar 45g; Nh pectin 14g; Lemon juice 45g

28 ingredients

1 steps

Ingredients

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Chocolate cookies:
Butter 680g
Granulated sugar 495g
Egg yolks 120g
Whole eggs 50g
Hazelnut flour 450g
Cake flour 510g
E. Guittard Cacao Rouge 170g (or similar)
Baking powder 14g
Saigon cinnamon 2g
Sea salt 3g
Ganache:
Cream 312g
Invert sugar 90g
E.Guittard 58% la Premiere Etoile 455g
Butter 12g
Cacao Nib Sugar:
Sugar 100g
E.Guittard Cacao Nibs 100g
Raspberry Jam
Fresh raspberries 300g
Raspberry puree 100g
Sugar 210g
Glucose 90g
Sugar 45g
Nh pectin 14g
Lemon juice 45g

Directions

1

{"0":"Cookie:","1":"1. Blend butter and sugar until mixed","2":"2. Sift dry ingredients together","3":"3. Add eggs folowed by dry ingredients","4":"4. Once dough is mixed pour it onto baking paper.","5":"5. Lay a second sheet of paper on doufh and flatten","6":"with a rolling pin for storage. Refrigerate until","7":"needed.","9":"Ganache:","10":"6. While cream and invert sugar are coing to a boil,","11":"pour chocolate wafers in a stainless beaker","12":"7. Pour cream over chocolae and allow to stand for","13":"3 minutes. Immersion blend.","14":"8. After ganache has cooled to 35c., add butter and","15":"immersion blend.","16":"9. Pour ganache into shallow dish and cover direcly","17":"with plastic wrap. Allow ganache to set at room","18":"temperature until ready to use.","20":"Raspberry jam:","21":"10. Pour raspberry puree, fresh raspberries, sugar","22":"and glucose in a pan.","23":"11. Once jam has boiled for 2 minutes, add lemon","24":"juice.","25":"12. Pour jam into a shallow dish and refrigerate until","26":"needed.","28":"Assembly:","29":"13. Remove paper from refrigerated and divide","30":"dough into 2 pieces.","31":"14. Roll dough in between 2 Silpats","32":"15. Process nibs and sugar until a fine particle","33":"size is achieved.","34":"16. Cut dough into desired shapes working","35":"quickly to keep dough cold.","36":"17, Sprinkle top cookie with nib sugar.","37":"18. Dock bottom cookie before baking.","38":"19. Pipe ganache onto cookie bottom leaving a","39":"space for the jam.","40":"20. Pipe jam into center.","41":"21. Lay top on and apply even pressure."}