Preview

Confidence cookie with dark chocolate ganache |

A delicious almond cookie filled with a rich ganache.

Note

This cookie is part of the meringue family as are macaroons, this could in fact be it's predecessor. You can freeze these in an airtight container, filled with ganache or not. They thaw in about 10 minutes in case you have surprise guests!

Ingredients

Recipe for 24 cookies

For the cookie

225 Gr

Egg white

100 Gr

Sugar

150 Gr

Icing sugar

150 Gr

Almond powder

50 Gr

Flour

For the ganache

200 Gr

Cream 35%

20 Gr

Corn syrup

150 Gr

Dark chocolate

40 Gr

Softened butter

Preparation time: 40 min

Preheat your four at 300 °F

Preparation for the confidence cookie

Start by first, sifting the dry ingredients once or twice. Using the stand alone mixer with the whisk attachment (or a mixette), whisk the egg whites until they become frothy and gradually add the sugar until stiff peaks are formed. Fold in the sifted dry ingredients with a spatula until they are well combined. Using the pastry bag and a round tip, form cookies about 5 CM in diameter on a baking sheet lined with parchment paper (using a serpentine motion). Sprinkle with icing sugar and wait 10 minutes before baking. Bake for about 12-15 minutes.
Preparation for the ganache

In a saucepan warm the cream and corn syrup. Pour over the chocolate and let it sit for 30 seconds before mixing. Add the butter and stir until mixture is mixed properly. Place saran wrap directly on top of the ganache and refrigerate for at least 30 minutes When the cookies and the ganache have cooled down, sandwich a layer of ganache between two cookies.

Cooking schedule

Class with similar recipe

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Time Out Market

115 $ / pers.

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Superb evening of tapas workshops and wine tasting!

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Friday, May 23rd 18:00 to 21:30

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115 $ / pers.

WINE & TAPAS EVENINGS!

Superb evening of tapas workshops and wine tasting!

Pan seared foie gras, fresh figs caramelized with honey and port wine, ginger biscuit and thyme crumble |
Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
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Saturday, June 28th 18:00 to 21:30

Quebec city

115 $ / pers.

WINE & TAPAS EVENINGS!

Superb evening of tapas workshops and wine tasting!

Pan seared foie gras, fresh figs caramelized with honey and port wine, ginger biscuit and thyme crumble |
Albacore tuna sahimi, buttermilk dressing, wasabi espuma, ginger jelly |
Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
Karaage style fried chicken |
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More information

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115 $ / pers.

14 places disponibles