Piémont Cookies
This Piémont Cookies recipe unleashes the potential of your Belcolade chocolate.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Stand mixer
- Cake ring
- Kitchen scale
- Baking sheet
- Parchment paper
- Oven
- Freezer
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- Butter 225 g
- Molasses sugar 181 g
- Caster sugar 91 g
- Muscovado sugar 91 g
- Eggs 100 g
- Flour 400 g
- Volcano PatisFrance 4 g
- Salt 5 g
- Vanilla Pod PatisFrance 1/2 pc
- Concentrated Madagascar Bourbon Vanilla Extract PatisFrance 5 g
- Praliné Collection Hazelnut IGP Piémont 62% 350 g
- Noisettes IGP Piémont Blanchies PatisFrance 200 g
- Belcolade dark chocolate Origins Noir Papua New Guinea 70% Organic Cacao-Trace 125 g
- Fleur de sel 0,75 g
