27 heinäkuuta, 2009

DARING BAKERS: MILAN COOKIES

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Milan cookies I had never even heard of, so to get know them better I googled around a bit. This is what our dear friend Wikipedia knew:
Milan cookies are a trademarked dessert of an american cookie manufacturer. They are of the sandwich form, with a thin, rich layer of chocolate as filling. The baked halves are reminiscent of oval vanilla wafers and are notable for their texture, which is promoted as being crumbly yet smooth.

I ended up making different sized cookies in different shapes. The small round ones I filled with dark chocolate flavoured with orange zest. The largest oval ones I filled with one of my favourite chocolates ever, the Daim chocolate of the swedish brand Marabou. Then I also had some midsized (and misshaped) ones filled with white chocolate.
Oh so yummy!

Milan Cookies
Serves: about 3 dozen cookies

12 tablespoons (170grams/ 6 oz) unsalted butter, softened
2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tablespoons vanilla extract

2 tablespoons lemon extract
1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
Cookie filling, recipe follows

Cookie filling:
1/2 cup heavy cream (1,2 dl)
8 ounces semisweet chocolate, chopped (225g)
1 orange, zested

  1. In a mixer with paddle attachment cream the butter and the sugar.
  2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
  3. Add the flour and mix until just well mixed.
  4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
  5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
  6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
  7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
  8. Set aside to cool (the mixture will thicken as it cools).
  9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
  10. Repeat with the remainder of the cookies.
ENG-FIN:
Jälkimmäinen osa heinäkuun DB-haastetta, Milano-keksit. Ihana ohje, kannattaa kokeilla. Rapeanpehmeän keksikuoren välissä suklaatäyte oman maun mukaan.

5 kommenttia:

  1. Oi miten ihanan näköisiä! Pepperidge Farmilla on tosiaankin valikoimissa noita Milan Cookies, tuli niillä herkuteltua kun asuin USAssa. Kiitti reseptistä, täytyy joskus kokeilla!

    VastaaPoista
  2. Yum!! Beautiful job on your cookies - I love all of the different flavours & sizes =D. Great job with this challenge!!

    VastaaPoista
  3. Näyttää tosi herkullisilta.Linkitin sut,OK?

    VastaaPoista
  4. Oih, mitä ihania herkkuja täällä on... Mustikkatorttu näyttää huippu-upealta ja pikkuleivät myös. Ranskanmatkanne leivoskuvineen kuulostaa mahtavalta!!!

    VastaaPoista
  5. Thanks Lauren! Ja kiitti muillekin kommentoijille.
    Miiuska, linkitys tietty ok!

    VastaaPoista