darkemeralds (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
darkemeralds) wrote2009-04-26 02:52 pm
darkemeralds) wrote2009-04-26 02:52 pm
Cookies!
There's the serious stuff in life, and then there's inventing cookies.
I'm trying to invent bite-sized chocolate-filled shortbread pillows. (Why? Because I bought this silicone mold and I wanted to use it for something.) I think I'll call them "coussins ganâchés" because yes, I can totally invent French words.
I've tried sealing ground-up milk chocolate inside the dough, but it got a little burnt in baking. Then I tried Scharffen-Berger chocolate-hazelnut ganache. It held up much better to the heat, but my dough was too thin for it.
I was trying for scale here, and whoops. Failboat. That's an espresso cup and a teeny-tiny demitasse spoon, and the "coussins ganâchés (hee!) are only about an inch and a half square.
It's not like these are inedible or anything, but the goal is crisp, golden shortbread squares with the total surprise of a chocolate filling.
So...things I'll do differently next time: slightly thicker dough, slightly less filling (yes, there IS such a thing as too much chocolate). Find a way to seal them more neatly. Bake them a little longer. Make my own ganache (Scharffen-Berger's tastes of alcohol even after baking).
Round three will be whenever I recover from the chocolate OD and get the urge again.
I'm trying to invent bite-sized chocolate-filled shortbread pillows. (Why? Because I bought this silicone mold and I wanted to use it for something.) I think I'll call them "coussins ganâchés" because yes, I can totally invent French words.
I've tried sealing ground-up milk chocolate inside the dough, but it got a little burnt in baking. Then I tried Scharffen-Berger chocolate-hazelnut ganache. It held up much better to the heat, but my dough was too thin for it.
I was trying for scale here, and whoops. Failboat. That's an espresso cup and a teeny-tiny demitasse spoon, and the "coussins ganâchés (hee!) are only about an inch and a half square.
It's not like these are inedible or anything, but the goal is crisp, golden shortbread squares with the total surprise of a chocolate filling.
So...things I'll do differently next time: slightly thicker dough, slightly less filling (yes, there IS such a thing as too much chocolate). Find a way to seal them more neatly. Bake them a little longer. Make my own ganache (Scharffen-Berger's tastes of alcohol even after baking).
Round three will be whenever I recover from the chocolate OD and get the urge again.