Cookies are comfort bites that we love to eat anytime. We share Cyril Lignac’s recipe with you, but also tips to prepare them perfectly.
A little, a lot, passionately. Sticking your nose in the box of cookies is always very dangerous because it is very difficult to stop! Among these iconic gourmet cupcake recipes, we’ve already featured Norbert Tarar’s Peanut Butter. Pastry chef Kirill Linyak And making it with two chocolates is just as appetizing! Follow our tips for extra soft and crispy cookies at the same time.
How to make cookies as good as Cyril Lignac’s?
Pastry chef Kirill Linyak He is famous for his cake recipes. The most gourmet is the one that combines two types of chocolate. One with milk and the other very dark! To be successful, this requires preparation Work in well softened butter And chop the chocolate with a knife to get nice pieces. Then just follow the instructions!
- 175 g unsalted butter
- 190 g of milk chocolate
- 190 g of dark chocolate
- 120 g of brown sugar
- 120 g of sugar
- 300 grams of flour
- 6 g baking powder
- 1 egg
- Let your butter soften at room temperature. with a large-edged knife, Crush your chocolate.
- In a large bowl or mixer, mix together the flour and baking powder, then the two sugars. Then slowly add the softened butter, then the egg. Finally, add the chocolate pieces. Keep mixing to make a slightly sticky dough.
- Shape the dough into a sausage shape and wrap it in parchment paper. Keep in the refrigerator for about 30 minutes
- Preheat the oven to 170°C. Cut into slices about 2.5 cm thick in your sausage. Place the cookies on a baking sheet lined with parchment paper. Bake for 8 to 10 minutes Depends on the size of each cookie.
How to keep the cake soft?
Crispy on the outside and soft on the inside: This is the secret to a successful cookie. To achieve this, two criteria are considered: the size of the cookies and the duration of their preparation. The smaller the cakes, the faster they will bake. . For a pasta ball of about 15 grams, cook for ten minutes at 170°C. For cookies weighing about 80 g, double the baking time. Another tip for very soft cookies : Do not break the chocolate bar too much to save large pieces. They will make your cakes even more tender when cooked.
How do you know the cookies are well baked?
To test the doneness of your cakes, it is best to stick a knife into them. The blade must meet very little resistance to peel the bark then come out wet Even slightly covered with a bit of dough. This is a sign that your cake heart is too soft inside.
Can we eat raw cookie dough?
We are trying to tell you this You can eat cookies whenever you want! But it is a sweet cake Great for snacking or a sweet dish. As for those wondering if we can eat Raw cookie dough – in other words cake batter– Know that it is not without risk. If the stomach pain does not end, it is better to put the flour in a heated oven for a few minutes. And replace the eggs with ground almonds. You can this way Let your greed do the talkingThere is no risk of food poisoning