© Louis Laurent Grandadam
Cookie de partage de Michalak
Intro
- Serves 8
- Preparation time: 30 min
- Rest : 1 h
- Cooking time: 8 to 10 min
Ingredients for Christophe Michalak's sharing cookie
For the cookie dough
- 120 g panela brown sugar
- 40 g white crystal sugar
- 100 g soft butter cubes from the fridge
- 160 g T55 flour
- 2 g baking powder
- 2 g fleur de sel
- 1 egg
- 100 g whole pistoles Manjari dark chocolate (Valrhona®)
- 50 g whole pistoles Jivara milk chocolate (Valrhona®)
- 20 g grated 100% chocolate bar
For the finishing touches
- Dark fruity olive oil (mild)
- Fleur de sel
Steps for Christophe Michalak's sharing cookie
- In the bowl of a food processor fitted with the leaf, blend the brown sugar, white sugar and butter with the leaf, emulsifying on third speed (fast) for around 5 minutes.
- Add the flour, fleur de sel and yeast and sand for 1 minute on first speed. Add the egg and chocolates and mix for 2 minutes on second speed.
- Place in a lightly buttered porcelain or silicone mould 20 cm in diameter.
- Refrigerate for at least 1 hour.
- Remove from the fridge and bake for 8-10 minutes in an oven preheated to 190°C.
- Finishing: Place the cookie on a wire rack for 15 minutes at room temperature, then arrange on a board, drizzle with olive oil, sprinkle with fleur de sel, cut into 8 and enjoy warm.
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