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DeZaan Image Of Rich Terracotta And Raspberry Cookie
Part 1: Rich Terracotta Cookie
  • 340g Flour
  • 113g deZaan Rich Terracotta Cocoa Powder
  • 11g Baking Powder
  • 3g Salt
  • 227g Butter
  • 454g Brown Sugar
  • 200g Eggs
  • 17g Vanilla Extract
  1. Preheat the oven to 180°C/350°F.
  2. Combine the flour, cocoa powder, baking powder, and salt. Sift and set aside.
  3. In the bowl of a stand mixer, combine the butter and brown sugar. Mix on low speed with the paddle attachment to combine. Switch to medium speed and cream until light in color for about 4 minutes. Scrape down the bowl and paddle half way through.
  4. Add in the eggs and vanilla extract on low speed. Mix until combined.
  5. Add in the sifted dry ingredients and mix until just combined.
  6. Scoop the dough with a 100 scoop or 22g. Place on a parchment lined sheet tray.
  7. Bake for about 5-6 minutes. The edges should be set and the center soft.
Part 2: Marshmallow
  • 7g Gelatin
  • 35g Water (cold)
  • 196g Granulated Sugar
  • 63g Water
  • 3g Vanilla Paste
  • 20g Ice water
  1. Bloom the gelatin in the 35g cold water.
  2. In a pot, combine the sugar and 63g water. Whisk to combine. On high heat, cook to 115°C/240°F.
  3. Place the cooked sugar in the bowl of a stand mixer with the bloomed gelatin. Whisk on high speed until light in color and cooled.
  4. Add in the vanilla paste.
  5. On second speed, slowly stream in the iced water. Whisk on second speed until cool.
  6. Pipe onto a lightly greased sheet of parchment on a sheet tray.
  7. Dust the top with cornstarch and allow to set.
  8. Store in an airtight container.
Part 3: Assembly
  1. Place a small dollop of clear glaze, or honey on the center of the cookie to hold the dried raspberry and marshmallows.
  2. Lightly torch the marshmallows.

MORE RECIPES FOR Rich Terracotta

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