Chocolate Brownie Cookie Sandwich
This is a sweet treat that is sure to impress. Using MAURI Chocolate Mudcake Mix, this Brownie Cookie Sandwich is bound to be a favourite in bakeries and homes alike! Give the recipe a try!
Chocolate Brownie Cookie Sandwich
This is a sweet treat that is sure to impress. Using MAURI Chocolate Mudcake Mix, this Brownie Cookie Sandwich is bound to be a favourite in bakeries and homes alike! Give the recipe a try!
INGREDIENTS | WEIGHT |
---|---|
CHOCOLATE MUD CAKE | |
MAURI Chocolate Mudcake Mix | 1.500kg |
Unsalted Butter | 0.150kg |
Dark Chocolate Melts | 0.150kg |
Water | 0.600kg |
Chopped Walnuts (light roasted) | 0.090kg |
Melted Milk Chocolate | 0.180kg |
VANILLA & VIOLET BUTTERCREAM | |
Water | 0.060kg |
Glucose | 0.050kg |
Castor Sugar | 0.100kg |
Egg Yolks | 0.630kg |
Softened Unsalted Butter | 0.300kg |
Vanilla Bean or Vanilla Essence. (optional: violet essence drops to taste) | 0.003kg |
CHOCOLATE MUD CAKE
STEP 1
Melt butter in a microwave.
STEP 2
Roughly chop chocolate into smaller pieces.
STEP 3
Combine all the ingredients into a mixing bowl and using a beater, mix on low speed for 3 minutes.
STEP 4
Using a piping bag fitted with a plain nozzle, pipe evenly sized drops onto a baking tray lined with baking paper.
Each drop should weigh about 40g.
STEP 5
Bake at 160℃ for 25-30 minutes.
STEP 6
Once baked, remove cookies from baking tray and place on wire rack to cool completely.
STEP 7
Drizzle a little warm melted milk chocolate over the tops of each cookie and sprinkle with pieces of chopped walnuts.
STEP 8
Place cookies in fridge to set before assembling.
VANILLA & VIOLET BUTTERCREAM
STEP 1
Boil the water, glucose and sugar together and cook syrup to 120℃ (soft ball stage).
STEP 2
Place the egg yolks in a mixing bowl fitted with a whisk attachment and whisk mixture on second speed.
STEP 3
Once the sugar syrup has reached 120℃, slowly stream the hot mixture over the whisking eggs.
STEP 4
Turn machine speed up to third or top speed and continue to whisk until mixture cools down and doubles in volume.
STEP 5
Fold the softened butter into the egg mixture and continue to mix until light and aerated. The item is now ready to be used.
STEP 6
Mix in the seeds from the vanilla bean or vanilla essence to taste. Add violet essence to taste (optional).
ASSEMBLY
STEP 1
Sandwich 2 cookie halves together with buttercream by piping about 15g of mixture between them and pressing them together.
STEP 2
Chill cookies in fridge for 2 hours then serve.
Yield: 21 cookies
Chill cookies for 2 hours before serving. Storage temperature: refrigerated below 5°C.
Ready to mix things up a little? We’ve taken one of our all-time favourite scone recipes and given it a delicious purple twist for Mothers’ Day. First, we’ve added culinary lavender flower to the mix. Then we’ve finished it all off with delectable lemon lavender icing!
Let’s bake better together. Call us on 1800 649 494
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