CHOCOLATE LINZER COOKIES
Steps:
- Cookie: 1. Blend butter and sugar until mixed 2. Sift dry ingredients together 3. Add eggs folowed by dry ingredients 4. Once dough is mixed pour it onto baking paper. 5. Lay a second sheet of paper on doufh and flatten with a rolling pin for storage. Refrigerate until needed. Ganache: 6. While cream and invert sugar are coing to a boil, pour chocolate wafers in a stainless beaker 7. Pour cream over chocolae and allow to stand for 3 minutes. Immersion blend. 8. After ganache has cooled to 35c., add butter and immersion blend. 9. Pour ganache into shallow dish and cover direcly with plastic wrap. Allow ganache to set at room temperature until ready to use. Raspberry jam: 10. Pour raspberry puree, fresh raspberries, sugar and glucose in a pan. 11. Once jam has boiled for 2 minutes, add lemon juice. 12. Pour jam into a shallow dish and refrigerate until needed. Assembly: 13. Remove paper from refrigerated and divide dough into 2 pieces. 14. Roll dough in between 2 Silpats 15. Process nibs and sugar until a fine particle size is achieved. 16. Cut dough into desired shapes working quickly to keep dough cold. 17, Sprinkle top cookie with nib sugar. 18. Dock bottom cookie before baking. 19. Pipe ganache onto cookie bottom leaving a space for the jam. 20. Pipe jam into center. 21. Lay top on and apply even pressure.
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