Egg Cookie with Paçoca Filling

Tempo de preparo 45 minutes + fridge time
Rende até 1 egg
Compartilhar essa receita

Sobre a receita

This Egg Cookie recipe with Paçoca Stuffing was developed by Chef Vivian Feldman live on instagram

Ingredientes

  • Cookies Plant-Based:
  • 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
  • Paçoca ganache :
  • 280 g Melken Plant Based Chocolate, chopped
  • 3 tablespoons plant-based milk
  • 2 crumbled paçocas
  • Peanut crunchy :
  • 100 grams of refined sugar
  • 50 grams of peanuts

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.

Técnicas