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Recipe Step by Step
4 oz unsalted butter (room temperature)
6 oz 15390 (INSPIRATION PASSION FEVE 3KG)
6 oz sugar
6 oz tahini paste (room temperature)
1 tsp vanilla extract
1/2 tsp salt
10 oz all-purpose flour
3/4 tsp baking powder
2 oz simple syrup (50/50)
2 oz egg whites
black sesame seeds (as needed)
Cream together the butter, melted PASSION FRUIT INSPIRATION, sugar, tahini paste, vanilla extract and salt until light and fluffy. Scrape the bowl occasionally to fully blend the ingredients.
Sift together the flour and baking powder.
Blend into the butter mixture until just incorporated.
Turn the dough a few times with a spatula to ensure an even mix.
Scoop immediately with a 2 oz portion scooper on to a sheet pan. Wrap tightly in plastic and chill at least 4 hours.
To bake, pre-heat the oven to 325˚F (convection).
Prepare a sheet pan with a pan liner or parchment. On a separate sheet pan, brush the dough balls with the egg white and simple syrup mixture. Sprinkle with black sesame seeds. Arrange the dough balls on the prepared sheet pan leaving 3-4 inches of space for spreading.
Bake for 7 minutes, rotate the pan and bake 2 more minutes. Remove the pan from the oven and press the ‘thumbprint’ indention into each cookie. A cocktail muddler is great for this. Return to the oven and bake 5 more minutes until set and lightly browned on the edges. Remove from the oven and cool completely.
Passion Fruit Ganache
100g 15390 (INSPIRATION PASSION FEVE 3KG)
100g 8118 (OPALYS 33% FEVE 3KG)
50g whole milk
Melt the chocolates together.
Bring the milk to a simmer. Add to the chocolate in 4 additions, mixing to combine. Finish with an immersion blender for a perfect emulsion.
Allow the ganache to cool to room temperature, but not crystallize.
Pipe into the cookie indentions and allow to crystallize completely.
Store in an airtight container.