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Raspberry Bread
3 steps
Raspberry twist cookies
The recipes are being created and will be available soon.
Valrhona School Chef
Viennoiseries
Brioches and pastries
Raspberry twist cookies
4 steps
Made with
RASPBERRY INSPIRATION CHIPS
For
pieces
Step 1
Plain cookie dough
ingredients
230.0g
Beurre Extra Sec 84%
170.0g
Sucre semoule
230.0g
Cassonade
115.0g
Œufs entiers
445.0g
Farine T55
5.0g
Sel fin
12.0g
Bicarbonate de sodium
For 1207.0g
Description
In a mixer fitted with a pastry blade, mix the butter with the superfine sugar and the raw cane sugar, then add the eggs.
Fold in the flour, salt, and baking soda. Set aside.
Step 2
Plain raspberry cookie dough
ingredients
130.0g
Beurre Extra Sec 84%
95.0g
Sucre semoule
130.0g
Cassonade
65.0g
Œufs entiers
250.0g
Farine T55
3.0g
Sel fin
7.0g
Bicarbonate de sodium
40.0g
Poudre de framboise
For 720.0g
Description
In a mixer fitted with a pastry blade, mix the butter with the superfine sugar and the raw cane sugar, then add the eggs.
Stir in the flour, salt, baking soda, and raspberry powder. Set aside.
Step 2
To stand out from the crowd
Description
It is possible to adapt this cookie recipe to serve it as a plated dessert.
To do this, place the cookie dough into the container of your choice, and bake it for 1 to 2 minutes less,
depending on your preference, to achieve a soft, underbaked and melt-in-the-mouth texture. It
can then be enjoyed with a quenelle of vanilla ice cream for an even more indulgent experience.
Step 3
Method
ingredients
480.0g
PÉPITES INSPIRATION FRAMBOISE
For 480.0g
Description
Make the two cookie doughs.
Weigh out 24 balls of plain dough (30 g each) and 24 balls of raspberry dough (30 g each). Shape them into cones.
Weigh out 24 balls of plain dough, each weighing 20 g, and flatten them between two acetate sheets. Peel off the top sheet and place 20 g of RASPBERRY INSPIRATION
CHIPS at the center. Twist the different-colored cookie dough cones to form a spiral, then top with Raspberry Inspiration chips. Place an acetate sheet on top and press
down on the spiral to seal the chips inside the dough. You will get a marbled two-color spiral on top of the cookie.
Bake for 8 minutes at 170°C on a baking sheet. As soon as they come out of the oven, reshape the cookies into a perfect circle using a pastry ring. Dust with raspberry
powder and place flaked chips on the pink-colored dough.
If you wish to bake from frozen, cook for slightly longer.
