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Recipe Step by Step
200g whole milk
30g invert sugar
290g 15391 (INSPIRATION FRAISE FEVE 3KG)
Place the milk and invert sugar in a pot and then bring to a scald.
Emulsify the milk mixture into the chocolate in thirds, stirring vigorously. Finish the emulsion with an immersion blender.
Pour into a container and let crystalize at room temperature with plastic film on the surface.
680g AP flour
80g freeze dried strawberry powder
320g powdered sugar
100g almond flour
5g natural pink powdered colorant
Combine and sift all dry ingredients into the bowl of a stand mixer with the paddle attachment, add the butter and mix on 1st speed.
Combine until the mixture resembles wet sand.
Add the eggs and mix until the dough comes together.
Portion into 750g squares about ½ inch thick.
Wrap and then refrigerate for an hour, or until firm, but still pliable.
Roll the dough to 4mm thick, then roll one more time with an embossing pin if desired.
Cut out to the desired size using a straight or a fluted cutter.
Chill until firm, then bake at 149°C (300°F) with a high fan for about 8 minutes.
Assembly and finishing
Cool and pipe strawberry ganache onto one cookie then sandwich another on top.Brush lightly with gold luster dust.