Cookies!

[darkemeralds]

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.

Comments

[emeraldsedai.livejournal.com]

It would be a practical solution. Miniature one-crust pies, as it were, with tiny cookie tops. Or just kind of fancy reverse Oreos. That would definitely be tasty and appealing!

But I'm bent on the complete enclosure of the chocolate within the dough. Also? The dough, even at twice the thickness I was using, is much more easily handled raw than baked.

"Nothing daunted, she tried again..."