Yes.. it has been a month since the last post. The office work (with all of the traveling and the non stop issues) had been consuming all of my energy lately. I barely had time to cook because I still had to continue work at home. But luckily Chinese new year holiday come at the right moment. So here we go, the long awaited dessert post ;).
Two months ago I bought ‘Bouchon Bakery’ by Sebastien Rouxel. The book has lots of interesting recipes, but there one recipe that caught my eyes : TKO. It is actually a chocolate short bread recipe. It looks almost like Oreo cookies, but bigger and looks more delicious.
The recipe has the white chocolate ganache as the filling. But I had something in my fridge that I needed to get rid off soon before it’s gone bad: remaining of chocolate flour less cake. The idea is to have some kind of a mock of ice cream sandwich.
So I decided to make a vanilla bavarois cream and put some small cubes of the chocolate cake in the middle. There you go, Cookies and Cream ;).. It tastes divine, btw :).
The cookies has a bit salty kick and the sweet cream texture goes so well with it.
I’m thinking of making nutella tart using this wonderful shortbread as the shell for the next post :).
Things you need:
For the cookies:
- 259 gr Plain Flour
- 1.6 gr baking soda
- 87 gr cocoa powder
- 227 gr Unsalted Butter
- 161 gr caster sugar
- 6 gr kosher salt
For the cream:
- 3 egg yolk
- 100 gr caster sugar
- 250 gr milk
- 1 1/2 tsp vanilla paste
- 2 gelatine leaf
- 200 gr whipped cream
Things you need to do:
Make the cookies. Sift flour, baking soda and cocoa powder all together, set aside. In the same time, whipped butter with the paddle attachment until soften. Add in the salt and mix well, continue by adding the sugar then whipped the butter until pale and fluffy. Turn you mixer to low speed, add the flour slowly. Mix the dough until it all comes together.
Put the dough on a cling wrap, using your hand shape it into rectangular dough. Wrap it tight and put it in the fridge for at least 1 hour.
Make the cream. Bloom the gelatine leaf in a bowl of ice water. In a sauce pan heat the milk, vanilla paste and half of the sugar until almost boiling. In the same time , whipped the egg yolk and the sugar together until pale. Take the milk from the heat, pour slowly to the egg, mix vigorously while you are doing it. Once all are mix together, pour the cream back into the pan, add the gelatine, mix well. Cook the cream until it covers the back of your spoon. Set aside, and let it cool.
In the mean time, whipped the cream until soft peak. Once the vanilla cream is cool enough, fold the whipped cream into the vanilla cream. Set aside.
The next step, for me, i cut chocolate cake into small cubes (if you don’t have chocolate cake, skip this step, or replace it with some chocolate balls).
Pour the vanilla cream into 2 inches mold, put some of the chocolate cake cubes in the middle, then cover it with vanilla cream. Set aside and put it in the fridge for at least for 2 hours.
Bake the cookies. Roll the cookie dough to 1/6 inch thickness, cut it using 3 inches round cookie cutter. Bake it for 15 mins. Once cooked, let it cool on the cooking rack.
Putting all together. Un-mold the cream, sandwich the cream with the cooled cookies. Serve it immediately with some chocolate sauce ;). Enjoy!