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🧈Ingredients🧈.
🍪 Snowball Cookies (0:24) 🍪
[Plain, enough for about 26 cookies ]
60 g unsalted butter
25g powdered sugar
40g almond powder
80g flour
20 g almond dice
For finishing
40g dissolvable powdered sugar
[ Cocoa for about 26 pieces ]
Unsalted butter 60g
25 g powdered sugar
Almond powder 40g
70g flour
8 g cocoa powder
20g almond dice
For finishing
40g dissolvable powdered sugar
1/2 teaspoon cocoa powder
Use powdered sugar labeled "non-soluble powdered sugar," "powdered sugar for decorating," or "Foutre d'Ecole" because regular powdered sugar will melt and become sticky!
Forming: Shape into rounds of 8-10g each.
Preheat : 180°C
Baking : 160℃ for 20 minutes +α (adjust the baking time according to the color)
🍪 Triple chocolate chunk cookies for about 14 pieces (7:43) 🍪
100g unsalted butter
50g cane sugar (can be replaced with granulated sugar)
50g granulated sugar
55 g whole egg
Pinch of salt
17 g cocoa powder
68 g flour
85 g strong flour
2 g baking powder
75 g chocolate
75g chocolate chips
For the finishing touch
Chocolate for coating (150g is used in the video)
Chocolate crunch, to taste
Forming : Divide into 40g pieces and indent the center of each piece
Preheat : 190℃.
Baking : 170℃ for 18~20 minutes
🍪 Molded cookies (13:52) 🍪
[ Plain, about 20 cookies ]
50g unsalted butter
30g powdered sugar
A little vanilla oil
15g whole egg
15 g almond powder
90 g flour
[ Cocoa, about 20 slices ]
50 g unsalted butter
30 g powdered sugar
15 g whole egg
15 g almond powder
A little vanilla oil
80g flour
10 g cocoa powder
Flower mold: 5 cm dia.
Star shape: 3.3 cm (unknown where purchased)
Heart shape (small): 2.4cm x 2.5cm (purchased at Seria)
Heart mold (large): 5.5cm x 5.8cm (tomiz.com/item/00717500)
Forming : Stretch the dough to 3mm thickness, and pull it out with the mold.
Preheat : 180℃.
Baking : 160℃ for 18 minutes
Small hearts : 160°C 16 min.
Marble : 160℃ 25min.
For finishing
Chocolate for coating, as needed (150g is used in the video)
White chocolate for coating (150g is used in the video)
A little strawberry chocolate for coating (150g is used in the video)
cacao nibs
Gold leaf
Sugar topping
pistachios
chocolate crunch