Egg Cookie with Paçoca Filling
Produtos utilizados
Sobre a receita
Ingredientes
- 1/3 cup oil
- 85 g refined sugar
- 70 g brown sugar
- 3 tablespoons plant-based milk
- ½ teaspoon vanilla
- 130 g wheat flour
- ½ teaspoon(s) baking powder
- 90g chopped Melken Plant Based Chocolate
- 280 g Melken Plant Based Chocolate, chopped
- 3 tablespoons plant-based milk
- 2 crumbled paçocas
- 100 grams of refined sugar
- 50 grams of peanuts
Cookies Plant-Based:
Paçoca ganache :
Peanut crunchy :
Modo de preparo
Plant-Based Cookies
Preparation:
Beat oil and sugars until smooth.
Add milk and vanilla and beat until combined.
Mix the sifted flour and baking powder and finally add the chopped Melken Plant-Based Chocolate.
Divide the dough into 30 gram balls and place in the freezer while preheating the oven to medium temperature (180°C).
Bake the cookies for 10 to 15 minutes, or until golden brown.
paçoca ganache
Yield: 1 shell of 350 grams
Preparation:
Melt the Melken Plant-Based Chocolate with the milk in the microwave, every 30 seconds. Reserve.
The paçoca will be used in the assembly!
peanut crunchy
Preparation:
Melt the sugar over medium heat. Turn off the heat and add the peanuts.
Pour onto non-stick mat and wait to cool down.
Transfer to a board and chop into very small pieces.
Add the crunch to the ganache and mix well.
Assembly
Spread a layer of ganache inside the shell.
Crumble paçoca on top and keep interspersing the layers.
Finish with some cookies on top and decorate with paçoca and peanut crunch.