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Cookie:
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1. Blend butter and sugar until mixed
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2. Sift dry ingredients together
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3. Add eggs folowed by dry ingredients
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4. Once dough is mixed pour it onto baking paper.
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5. Lay a second sheet of paper on doufh and flatten
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with a rolling pin for storage. Refrigerate until
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needed.
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Ganache:
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6. While cream and invert sugar are coing to a boil,
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pour chocolate wafers in a stainless beaker
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7. Pour cream over chocolae and allow to stand for
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3 minutes. Immersion blend.
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8. After ganache has cooled to 35c., add butter and
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immersion blend.
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9. Pour ganache into shallow dish and cover direcly
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with plastic wrap. Allow ganache to set at room
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temperature until ready to use.
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Raspberry jam:
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10. Pour raspberry puree, fresh raspberries, sugar
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and glucose in a pan.
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11. Once jam has boiled for 2 minutes, add lemon
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juice.
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12. Pour jam into a shallow dish and refrigerate until
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needed.
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Assembly:
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13. Remove paper from refrigerated and divide
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dough into 2 pieces.
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14. Roll dough in between 2 Silpats
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15. Process nibs and sugar until a fine particle
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size is achieved.
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16. Cut dough into desired shapes working
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quickly to keep dough cold.
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17, Sprinkle top cookie with nib sugar.
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18. Dock bottom cookie before baking.
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19. Pipe ganache onto cookie bottom leaving a
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space for the jam.
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20. Pipe jam into center.
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21. Lay top on and apply even pressure.
