Chocolate Ganache and Caramel Cookies
In recent times, new players are entering the world of French pastry, young pastry chefs who bring a refreshing and unique breeze to this world. The world is changing and updating, along with its calories.
More and more international influences are entering this French world. Cookies have already become an inseparable part of pastry shop windows, both in babka and cinnamon rolls, which have become regular guests in some places.
In addition, ingredients that were not part of the pantry in the past have become available in many pastry labs. Black sesame, for example, has become a product that can be found in a variety of desserts (try the black sesame flan or the flavorful marble cake with black sesame). The same goes for matcha or shiso (a Japanese herb).
One of the pastry shops that I have recently fallen in love with is @unrêve, an intriguing place opened by Estelle Dai, a 21-year-old Frenchwoman of Chinese descent. Since its inception, it has become a Must for aficionados of the delightful Franco-Asian fusion. Within the shop’s window, one can discover traditional French pastries harmoniously coexisting with desserts that bear remarkable Asian influences.
I find this combination of worlds extremely enchanting. It’s not just a whim, I am genuinely drawn to Japan, the Franco-Japanese pastry world, and the magical and mysterious culture of this country.
Dai agreed to give me the recipe for her wonderful cookie, which combines a soft and moist base with a dark chocolate ganache, touches of caramel, and toasted buckwheat flakes. Of course, you can also make the cookies without the buckwheat flakes or without the caramel, but don’t give up on the chocolate ganache, it’s what makes the cookie a truly indulgent treat.
Chocolate Ganache and Caramel Cookies
12-14 cookies (7-8cm tart rings)
140g butter, softened
90g light brown sugar
50g Muscovado sugar or brown sugar
25g white sugar
280g flour, sifted
15g ground almonds
2g baking soda
25g whole milk
85g whipping cream
75g dark chocolate, chopped (70%-80%)
100g milk chocolate, chopped
50g butter, softened
Pinch of salt
Salted Caramel Cream:
50g salted caramel cream, recipe inside
1. Cookie Dough: In a mixer bowl, whisk together butter and all types of sugar. Then, whisk in the egg.
2. Add flour, ground almonds, Fleur-de-Sel, and baking soda. Mix until a soft dough forms.
3. Transfer the cookie dough to a surface covered with cling film. Roll the dough into a log using the cling film. Put it in the fridge for 2 hours.
4. Chocolate Ganache: In a medium pot, heat milk and cream until boiling. Remove from heat and strain it into a bowl with the chocolates. Let the mixture sit before stirring. Slowly and gently stir together the chocolate and cream using a spatula. Add the butter and salt, stirring slowly and carefully for a few minutes until you have a glossy ganache. Cover with cling film and refrigerate for 2 hours.
5. Salted Caramel Cream: Follow the recipe provided separately.
6. Preheat the oven to 220 degrees Celsius. Line a large baking pan with parchment paper and arrange the rings on the pan.
7. Slice the cookie dough log into 12-14 slices, each weighing 50 grams. Roll the dough slices into balls, place one inside each ring, and flatten them slightly (the cookies will spread during baking).
8. Lower the oven temperature to 180 degrees Celsius. Bake for approximately 6 minutes, then remove from the oven. Using a teaspoon, flatten the cookies and return them to the oven for an additional 3 minutes until they start to brown and become slightly dry on the edges. It is advisable not to overbake to prevent the cookies from becoming too dry.
9. Remove the cookies from the oven and carefully remove the rings while the cookies are still warm. Allow them to cool to room temperature.
10. Transfer the ganache to a pastry bag, with or without a piping tip, depending on the desired piping style. I chose “free style” spirals for a modern illustration look.
11. Pipe a circle of caramel in the center of the cookie, then pipe a spiral of chocolate ganache around it. Repeat this process with all the cookies. Keep them in an airtight container and serve with vanilla ice cream.