Medovik cookie, mascarpone whipped cream, vanilla

Preparation time: 90 min

Preheat your Oven at 400 °F

• To prepare before class

  Ingredients

  Make sure all your ingredients are weighed and ready.

  Keep the butter on the counter 2 hours before class.

  Material

  1 kitchen aid mixer or 1 mixing bowl and a whisk

  1 rolling pin

  1 baking sheet

  1 metal elbow spatula

  2 forks

  1 mixing bowl and 1 whisk for the chantilly

• Cookie

  Whisk the eggs and the sugar until you get a thick creamy mixture. Melt the butter and the honey in a small cooking pot on low heat.

  Add the hot mixture, gradually into our previous mixture, mix until homogenous.

  Gradually add the flour and the baking soda. 
  Put the mixed dough on your lightly floured table.

  Preheat your oven to 375F.

  On some parchment paper, roll the dough with the rolling pin until 2mm thick.

  With a round cookie cutter, cut as many circles as you can. Cook for about 10 minutes, until cookie is lightly coloured. Once out of the oven, keep the circles for the dessert base and let all the other extra cooked pieces cool down before mixing into a powder.

• Mascarpone Chantilly

  Add the mascarpone and the sugar in a mixing bowl, whisk until nice and creamy, add the cream. Once nicely mixed, add the cream and mix until it thickens.