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pierre hermes cookies

post #1 of 2
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Hi! I have made this recipe 2 times. The cookies are delicious. But there is a little bit chewiness inside . Could please anyone tell me why this happens? I use pastry flour and i stir whith the paddle for less than 30''. I suspect that they either need more baking or brown sugar contributes to that chewiness because of its hygroscopicity. Any ideas? the recipe is the following


 - 175 g flour 

- 30 g cocoa
- 5 g of sodium bicarbonate pharmacies
- 150 g soft butter
- 120 g brown sugar
- 50 g caster sugar
- 3 grams of sea salt
- 2 gd'extrait liquid vanilla
- 150 g chocolate 70% dark cocoa

- Sift the flour, cocoa and baking soda in a bowl. Break the chocolate into pieces.


- With a wooden spoon, mix the butter in a bowl until soft. Fold in the brown sugar, sugar, sea salt, vanilla extract. Stir then add the contents of the bowl and the chocolate chunks. Mix all the least and very quickly.

- Divide the dough into shape for the shape of tubes 4 cm in diameter. Wrap them in plastic wrap. Keep in refrigerator 2 hours.

- Preheat oven to 170 ° C (therm. 5-6).

- Remove the plastic wrap. Cut slices 1 cm thick. Have at As a series of washers on a baking sheet covered with parchment paper. Bake for 11 or 12 minutes.

- The peculiarity of these biscuits is being under-cooked. Let them cool in the furnace outlet on a cake rack. Repeat the process until the dough slices.



post #2 of 2

Without actually making them myself, this is just a guess, but I think that's how they're supposed to be. Underbaking cookies makes them soft and chewy.


If you'd prefer them crisper, you could either slice them thinner or bake them longer.

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