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Cookies or pralines :-)

post #1 of 6
Thread Starter 

 I am again having a project and I would love to hear some suggestions on. This time is not related to my school, but my job.

We have developed a house drink a liqueur. It's sweet, made on a base of a walnut brandy and honey ( this two ingredients are very common in our part of the world + some other herbs to the taste). We are still at the beginning, but we are trying to come up with some promotional ideas, to promote this liqueur and the hotel. We might eventually end up promoting this at the exhibitions, etc,..still long way away,....

Because I work in the kitchen they want me to come up with a food or a dessert, that would be unique. But I already said, that would take more time to develop and I don't think it's very convenient to have a whole dessert for promotions. So I decided I would first go with something smaller, like cookies or pralines. Of course these two examples are not very unique per se, but would be good promotional material. That is what I think, others say it's to much copying of what has already been done. So I am asking you, how do you feel about this?

Second, if let's say I decided for cookies. I was wondering, how some good cookies, with a soft center could be made. With this I mean, I would like somehow make cookies, soaked in the center with the liqueur, we are developing. Of course it will later all come down to our pastry personal, to make them :-)

Thank you so much for your answers :-)))


Edited by lunica - 6/2/12 at 12:13pm
post #2 of 6

Irish coffee cookies, chocolate coffee liqueur, hazelnut, frangelico.....there are so many ideas.

 

Have you ever heard of the " pesche dolci " cookie ? Here is a website that shows what it looks like.

 

http://gracessweetlife.com/2011/07/pesche-dolci-italian-peach-cookies/

 

Can you see an idea in here ?

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #3 of 6
Thread Starter 

Thank you for your answer smile.gif

I know the "peaches" you sent me the link for. My mom makes them and they are very nice, tasty and moist, but I think they want something that's easier to make and they have to stay fresh for a longer period.

Because the cookies are going to be  for promotions, we might need them in larger quantities at times and the chef of our kitchen already said, it has to be something that is not going to put to much of an extra pressure on our pastry team. I believe peaches are quite time consuming, if you make them in larger quantities.  So I am more for some kind of regular cookies maybe sandwich cookies or if somebody knows how they make those ginger hearts with filling in this direction. I am going to browse the Frangelico and Bailey's see what I come up with.licklips.gif

One more thing. What would be a nice walnut filling with honey, that stays somewhat firm? In my country we do this thing called potica that has a walnut filling, I would like the filling to look different from potica, more viscose like. See the potica filling:

http://familyfun.go.com/recipes/festive-potica-689255/

Would adding chocolate take away from the taste, I am trying to come up with?


Edited by lunica - 6/7/12 at 12:05pm
post #4 of 6

I would suggest some form of Bar Cookie as it could simply be poured into a pan baked cooled and cut. This saves time instead of bagging them out individually.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6

I think adding chocolate to that would give it rich  taste, great idea.

 

How about doing a test run and see where it takes you ? I will think about this some more......

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(162 photos)
Wine and Cheese
(62 photos)
 
Reply
post #6 of 6
Thread Starter 

Thank you both for your help.

I guess the boss agreed today, she would like the see individual made cookies after all.smile.gif

We decided we will do some testing. At least two of us agreed to do some baking at home, for the fun of it.  We'll try some different kind of cookies. One idea is the walnut shaped cookie, you bake in shaped models. We would probably just do a normal walnut cookie dough, to make them. Then I was thinking to make a filling that would be similar to the one you make truffles from. I was doing some truffle research I never made them so it would be fun to experiment.

If you have any advice for good walnut truffles with honey, it would be great, I already know I want to put a some of our new liqueur in to the filling.

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