Cookies "Brilliant" with cocoa.
The recipe for this cookie is published in the book by the famous French pastry chef Pierre Hermé «LaRousse. Chocolate ». The name of the cookie is easy to explain – before baking the dough is dipped in sugar, and after baking the sugar crystals shine like precious pebbles. I tested – in the sun the cookies really do glisten. It is very easy to prepare, and with a child together – it is also fun!
Composition:
- flour – 385g.
- cocoa powder – 35 gr.
- ground cinnamon – a pinch
- salt – pinch
- softened butter – 285g
- sugar – 125 gr.
- vanilla extract – 0,5 tsp.
- egg yolk – 1 piece .
- coarse crystallized sugar
Preparation of cookies «Brilliant»:
Sift the flour with the cocoa, cinnamon, and salt.
Cut the butter into chunks and with the «paddle» attachment, beat in a mixer until creamy.
Beat the butter with a mixer until creamy.
Pour in 125 grams of sugar and vanilla extract and mix until smooth.
Add the sugar and vanilla extract and mix until smooth.
Pour in the flour and cocoa and mix until combined.
Add the flour and cocoa and mix until combined.
Form the dough into 6cm diameter rolls. To avoid holes in the dough, first roll the dough into a ball, flatten it with the palm of your hand and then fold and roll the rolls.
Fold the dough into a ball.
Wrap each roll in clingfilm and place in the fridge for 2 hours.
Heat the oven to 180C.
Heat the oven to 180C.
Whisk the egg yolk.
Whisk the egg yolk.
Cut the rolls of dough into 1.5cm thick circles, brush each one lightly with the egg yolk and dip in the coarse crystal sugar, pressing lightly to incorporate the sugar into the dough.
Bake on a parchment-lined baking tray for 15-18 minutes.
The finished products should be firm to the touch.
Cool on a rack and serve.
Serve.
Have a nice meal!
Serve!
