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Chocolate Pearls Sandwich Cookies
© PHOTO ALEX AYER

CHOCOLATE PEARLS SANDWICH COOKIES

 
Category: Cookies and bars
Difficulty: Easy
Prep Time: 20 min
Cook Time: 6 - 8 min
Total Time: 30 min
 

INGREDIENTS

Calculated for 20 cookies

Cookie Dough:
266 grams European butter 
106 grams confectioner's sugar
26 grams egg yolks
5 grams vanilla extract
293 grams flour 
293 grams VALRHONA BAKING PEARLS 

Filling:
273 grams ILLANKA 63% 
333 grams whipping cream
50 grams invert sugar

 

INSTRUCTIONS

Cookie Dough:
  • Cream the butter and sugar in the bowl of a stand mixer with the paddle attachment.
  • Slowly add the egg yolks, followed by the vanilla extract. Add the flour and mix just until combined.
  • Finish by adding the chocolate pearls.
  • Divide into 6 portions and chill before rolling into 9 inch logs.
  • Freeze dough before cutting.

Filling: 
  • Bring the cream to a boil.
  • Melt the chocolate and slowly pour the hot cream over in several additions, mixing well to create a proper emulsion.
  • Process with an immersion blender to perfect the emulsion and crystallize overnight at 65°F before using.

Assembly & Finishing:
  • Cut the frozen logs of cookie dough into 1cm slices and place on a silpat lined baking tray.
  • Bake at 335°F (168°C) for 6-8 minutes.
  • Trim the edges with a cutter after removing from the oven.
  • Once the cookies are cooled, pipe the filling onto one half and place another cookie on top, pressing the two together.
  • Dip half of the cookie in melted dark chocolate before serving.