Recipe For 100% Super Creamy Pistachio Cookie 🍪 #cedricgrolet #recipe

#shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart

[alm]

Para los amantes del pistacho, son unas galletas espectaculares 😮

[creativesweetness]

#shorts #cedricgrolet #pastrychef #pastrylife #pastryarts #sweetscertified #cheflife #sweet #cake #baking #patisserie #dessert #tropical #gateau #chocolateaddict #foodie #edibleart

RECIPE: (Source from Cedricgrolet Opera)

PEANUT COOKIE

For the cookie dough
160g unsalted butter
200g brown sugar
40g piloncillo sugar
40g caster sugar
8g fleur de sel
20g peanut butter
3g baking soda
320g AP flour
75g eggs
100g chopped peanut

—> In bowl mixer, creamy butter with sugars, peanut butter, and baking soda. Add the flour and eggs. Finish by incorporating the chopped peanuts

For the peanut praline
380g peanuts
115g sugar
8g fleur de sel

—-> Roast the peanuts in the oven at 325F for 15 minutes. Make a dry caramel with the sugar and let cool before pulsing in a good processor to form a paste. Grind the peanuts. In mixer bowl, combine all ingredients and mix by paddle thoroughly.

For the caramel sauce
50g regular sugar
80g glucose powder
25g milk
105g whipping cream
2g vanilla seeds
1g fleur de sel
40g unsalted butter

—> In saucepan, heat sugar and glucose to 365F and cook to caramel. In another saucepan, heat the milk and cream with the remaining glucose, vanilla, salt. Deglaze the caramel with this mixture. Cook until the temperature reaches 220F then filter through a sieve. When the temperature of the caramel drops to 160F, incorporate the butter using a hand blender.

For the Caramelized peanut
400g peanuts
120g regular sugar
2g tartaric acid

—> Roast the peanuts in the oven 340F for 15 minutes. Make a dark caramel with sugar. 50g water, and the tartaric acid. Add the peanut. Let caramelize for a few minutes, then transfer to a baking sheet lined with a silpat mat or parchment paper. Space the peanuts apart to prevent them from sticking together.

For Assembly

Preheat the oven 325F. Shape the dough into 100g balls. Place them on a baking sheet lined with silpat mat or baking paper. Bake for about 7 minutes. When the cookie come out of the oven. Pipe three dots of praline and three dots of caramel sauce on top of them. Finish by covering them with Caramelized peanuts

For different flavours, you can replace the nut butter, praline, and Caramelized nuts (pecan, pistachio, hazelnuts or almonds)

[pablogomezdediego]

Joe que rico 😋😋😋 quiero un millón de esas

[kaylebdurant]

I'm sure these taste great. Their presentation, though... I don't know, the mushy green and brown look scares me away...