TRIPLE CHOCOLATE COOKIES

CHEF DONALD WRESSELL | COOK TIME 40 MIN. | MAKES ONE HUNDRED 1 OZ COOKIES

Ingredients

• 3/4 cup + 1/3 cup (185 g) - unsweetened dark chocolate wafers

• 31/4 cups (545 g) - Guittard 64% L’Etoile du Nord

• 12/3 cups (270 g) - Guittard 38% Soleil d’Or • 2 sticks + 3 tbsp (270 g) - unsalted butter

• 6 eggs (325 g) • 2 cups + 1 tbsp (545 g) - sugar • 1 tbsp (12 g) - vanilla extract • 1 cup (140 g) - King Arthur Sir Galahad • 3/4 tsp (2.5 g) - baking powder • 1 tsp (5.5 g) - salt

Featuring:

64% L’ETOILE DU NORD

SKU # GCG364025

38% SOLEIL D’OR SKU # VN235380

Directions

1. Melt unsweetened dark chocolate wafers, Guittard 64% L’Étoile du Nord, and butter.

2. Whip eggs and sugar to a light ribbon and incorporate into chocolate mixture.

3. Fold in previously sifted dry ingredients, followed by roughly chopped Guittard 38% Soleil d’Or wafers. 4. Pour batter onto a sheet pan lined with plastic. Cover with more plastic and chill. 5. Divide into 7 ounce pieces and form into logs. At this point cookies can be frozen or stored in refrigerator. 6. Slice and bake at 167°C/325°F for about 10 minutes.

COOKING TIPS

• At home and in the professional kitchen, these cookies work great with vanilla ice cream, whether in an ice cream sandwich or as a garnish for a sundae. Kids love them as much as adults.

• They’re great for a sweet bite at the end of a meal, as part of a cookie tray, or as an addition to a tea or mini dessert presentation. • Do not overwhip the eggs: 3 minutes/medium speed hand mixer, is all you need. • Do not overbake: the texture is perfectly crisp on the outside soft on the inside when slightly under-baked. • These cookies store really well in the freezer: Wrap logs in paper or plastic and store in freezer and you’ll have ready to bake cookies at your fingertips.

Chocolate Substitutions

• If you don’t have 38% Soleil d’Or on hand, Guittard’s Milk Maxi Chip works well. Great performing substitutions for the 64% Etoile du Nord are 72% Coucher du Soleil and 72% Onyx.

PISTACHIO & HAZELNUT CREAM PUFF

CHEF FRANCOIS MELLET | COOK TIME 2 HRS. | MAKES 12 SERVINGS

Ingredients

Pate A Choux (Cream Puff Dough)

• 4.4 oz (125 g) - whole milk

• 4.4 oz (125 g) - water • 4.4 oz (125 g) - 82% unsalted butter • 0.17 oz (5 g) - granulated sugar • 0.17 oz (5 g) - Maldon Salt

• 5 oz (140 g) - bread flour

• 9 oz (250 g) - whole eggs • 5.25 oz (150 g) - Capitol Foods Hazelnuts &

Pistachios

Financier Cookie Base

• 10.5 oz (300 g) - sifted powder sugar • 7 oz (200 g) - 82% brown butter

• 2.5 oz (70 g) - sifted all purpose flour

• 6.5 oz (185 g) - egg white • 3.5 oz (100 g) - almond powder

• 1.8 oz (50 g) - hazelnut flour

Pistachio Crème Mousseline

• 17.6 oz (500 g) - whole milk • 1 tsp - Crescendo Vanilla Paste • 4.6 oz (130 g) - granulated sugar • 1.9 oz (50 g) - whole eggs • 3.5 oz (100 g) - egg yolks • 1.5 oz (40 g) - Crescendo Hot Pastry Cream Powder • 4.2 oz (120 g) - 82% butter 1 • 4.2 oz (120 g) - 82% butter 2 • 2.5 oz (70 g) - pistachio paste

Caramelized Hazelnuts

• 2.3 oz (65 g) - granulated sugar

• 1.1 oz (30 g) - water • 5.25 oz (150 g) - Whole Peeled Capitol Foods

Hazelnuts

• 0.09 oz (2.5 g) - unsalted butter

Featuring:

CAPITOL FOODS HAZELNUTS

SKU # 150088

CAPITOL FOODS PISTACHIOS

SKU # 104001

Additional chocolate decoration shown in photo.

Directions

Pate A Choux (Cream Puff Dough)

1. In a saucepan, boil the milk, water, butter, salt, and sugar at 212°F.

2. Turn off the heat and add the sifted flour, mix using a whisk.

3. Turn the heat back on medium, switch to rubber spatula, and cook for approximately 2 minutes to dry the dough. 4. Transfer the dough to a mixing bowl with the paddle attachment and add the eggs in several steps to obtain a smooth texture. Mix at a slow speed. 5. Pipe the cream puffs, egg wash the puffs, and sprinkle pieces of pistachios and hazelnuts. 6. Using a spray bottle, sprinkle some water into the oven and place sheet pan into an oven at 400°F, close the oven door and immediately lower the temperature to 325°F. Bake until golden brown and dry.

Financier Cookie Base

1. Melt the butter to a brown color, strain into a thin strainer. Beurre Noisette. Brown butter with nutty flavor.

2. In a mixing bowl, using the paddle attachment, slowly mix the powdered sugar, almond flour, hazelnut flour, all purpose flour with the egg white.

3. Add the brown butter until a smooth dough is obtained. Scrape the bowl as you mix. Bake into desired shape flexipan at 385°F.

Pistachio Crème Mousseline

1. In a saucepan, bring the milk, vanilla and half of the sugar to a simmer. While the milk is getting hot, combine the other half of the sugar with eggs and yolks. Hot process pastry cream powder and whisk until smooth. 2. When the milk reaches a simmer, temper one-third of the hot milk into egg mixture and return to the saucepan, cook for 2 minutes, whisking consistently. Take off the stove and add butter 1. 3. Cover and cool down. Once cool, whip in butter 2 and incorporate pistachio paste.

Caramelized Hazelnuts

1. Cook the water and sugar to 120°C/248°F. Stir in the hazelnuts and remove from the stove. Mix until the mixture crystallizes.

2. Return to the stove and cook on low fire, mixing continuously until caramelization is obtain.

3. Take off the stove, add the butter, and let the caramelized hazelnuts cool down on a parchment paper.

Assembly

1. Lay the financier cookie on a plate, pipe one swirl of the pistachio pastry cream, add a cream puff dusted with powdered sugar on each side of the cream and repeat.