3-Cheese Cupcake

3-Cheese Cupcake


Yield: 12 cupcakes

Ingredients

  • 113 g Unsalted Butter, softened
  • 50 g Granulated Sugar
  • 75 g Eggs
  • 1 tsp. Vanilla Extract
  • 305 g Condensed Milk
  • 250 g All-Purpose Flour
  • Pinch of Kosher Salt
  • 1/2 tsp. Baking Powder
  • 50 g Gruyere Cheese, grated
  • 50 g Cheddar Cheese, grated
  • 50 g Edam Cheese, grated

Directions


1. Preheat the oven to 180°C.
2. In a medium bowl, whisk the flour, baking powder, and kosher salt. On a separate bowl, mix the three cheese.
3. In a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 minutes until light and fluffy. Scrape the sides and the bottom of the bowl.
4. Set the speed to low and add the eggs with vanilla extract, one at a time, until combined and mix on medium-high for 4 minutes. Scrape.
5. Add the condensed milk.
6. Set the speed to low and add the dry ingredients in three additions. Mix until combined for about 30 seconds.
7. Fold in half of the cheese blend for another 30 seconds.
8. Pipe the batter onto prepared muffin pans lined with cupcake liners.
9. Equally distribute the remaining cheese blend on top of the piped cupcake batter.
10. Bake for 15 minutes and turn the pan 180 degrees. Bake for another 10-15 minutes until the sides are golden brown.
11. Let it cool down on a wire rack.

Molten Chocolate Soufflé

Molten Chocolate Soufflé


Adapted from Gü Chocolate Cookbook

Ingredients

  • 25 g Butter, softened to room temperature
  • Cocoa Powder
  • 15 g Cornstarch
  • 30 g Whole Milk
  • 120 g Whole Milk
  • 125 g 70% Chocolate Couverture
  • 30 g Egg Yolks
  • 75 g Egg Whites
  • 30 g Granulated Sugar

Directions


1. Preheat the oven to 190°C.
2. Brush the inside of the ramekins with the softened butter, then dust it with cocoa powder to line the inside of the ramekins. Make sure to spread the cocoa powder around.
3. In a small bowl, whisk the cornstarch and the 30 grams of whole milk. This is called a slurry.
4. In a small saucepan, combine the slurry with the 120 g of whole milk. Bring the mixture to a boil to thicken the mixture.
5. Once boiling, add the chocolate couverture and stir until combined. Take it off the heat and let it rest for 5 minutes to cool down.
6. Add the cooled mixture to the egg yolks. Stir to combine. Set aside.
7. In a stand mixer fitted with a whisk attachment, whisk the egg whites on high speed until foamy before adding the sugar, and continue whisking until it resembles a shaving foam. This is called a meringue.
8. Add a third of the meringue to the chocolate mixture to lighten the soufflé base.
9. Carefully fold in the rest of the meringue to the batter.
10. Divide the batter equally on to the prepared ramekins. Fill it to the top and scrape the excess batter. Place the ramekins in a sheet pan.
11. You can prepare the batter ahead of service and store it inside the refrigerator overnight or in the freezer for 3 days. Otherwise, you can bake it fresh in the oven for 8-10 minutes.
12. Serve immediately because it will deflate instantly when remove out of the oven.

Apple Tarte Tatin

I love apples in my dessert and pastry. From apple pie to turnovers, the versatility of this humble fruit is one of the reasons why it appears on many of our loved desserts.

My personal favorite apple variety is Fuji apples. Growing up, I remember boxes of these apples in our kitchen and eating it whenever I can as an ungracefully thin and little kid from Manila. Over time, I learn how to appreciate different fruits thanks to my mother who prides herself as an adventurous eater. I would like to think that my palate is similar to hers because I can eat almost anything and be excited and curious to other flavor profiles that I can stumble upon. I think that is one of my strengths as someone who likes to work in pastry and culinary world.

This recipe is adapted from Dominique Ansel. His cookbook is my gateway to discovering my passion for this craft. I picked up his book in the beginning of 2015, and from there, I learned everything I need to learn from essential baking skills and knowledge to discipline and patience needed to survive in the pastry kitchen. I have to say that I owe this cookbook a lot because I have learned that my love for food is not limited to just consuming it, but also the chain of production that goes behind it from the source to the people who prepares it with love and passion.

Apple Tarte Tatin


Adapted from “The Secret Recipes” cookbook by Dominique Ansel

Ingredients

    Sablé Breton Cookie
  • 2 Large Egg Yolks
  • 85 g Granulated Sugar
  • 65 g Salted Butter
  • 90 g All-Purpose Flour
  • 5 g Baking Powder
  • 1 g Kosher Salt
  • Caramelized Apples
  • 137 g Granulated Sugar
  • 60 g Water
  • 35 g Unsalted Butter
  • 6 Gala or Honeycrisp Apples

Directions


The Day Before
Make Sablé Breton Cookie dough…
1. In a stand mixer fitted with a whisk attachment, combine egg yolks and sugar until it becomes light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl.
2. On low speed, add the softened butter to the mixture and mix until combined. Scrape.
3. In a separate bowl, combine the all-purpose flour, baking powder, and kosher salt. Fold in the dry ingredients by hand to the egg mixture.
4. On a piece of parchment paper, draw a rectangle (6 by 9 inches). Flip the parchment over. Transfer the dough to the center of the rectangle.
5. With an offset spatula, spread the dough evenly onto the rectangle. Cover with another piece of parchment paper. And with a rolling pin, roll the dough evenly to the edges of the outline.
6. Transfer the dough to a sheet pan and place inside the refrigerator overnight.
The Day of
Bake the Cookie Base…
7. Preheat the oven to 180ºC. Line a sheet pan with parchment paper or Silpain.
8. Remove the Sablé dough from the refrigerator. Using a 3-inch round cookie cutter, cut out 6 individual cookies and transfer to the lined sheet pan. Place inside the refrigerator for another 20 minutes.
9. Remove the cookie dough from the refrigerator and bake in the oven for 8 minutes then rotate 180º, and bake for another 8 minutes until the sablé cookies turn golden brown. Let it cool down on a wire rack.
Make Caramelized Apples…
10. Preheat the oven to 180ºC.
11. Make a caramel using wet method with the granulated sugar and water combined in a small saucepan.
12. Cook the sugar and water without stirring until the caramel reaches 175ºC and turns dark amber.
13. Whisk the butter into the caramel until all the butter has been incorporated and the caramel is smooth.
14. Divide the caramel equally into the prepared 3-inch cake pans. It should fill each pan about 1 cm deep.
15. Peel and core the apples. Slice the individual apple into 6 segments. Place 5 segments on the sides of the prepared cake pans with caramel and push the 6th segment into the center.
16. Place the pans with apples and caramel into a sheet pan and bake inside the oven for 2 hours. Making sure to push the apples down every 30 minutes with a spoon or an offset spatula.
17. After baking, the apples should lose half of its weight and turn dark amber.
18. Let it cool and place inside the refrigerator for an hour for the caramel to set and thicken.
Assembling the Apple Tarte Tatin…
19. Remove the caramelized apple from the refrigerator. And heat the bottom on a stove or with a kitchen torch.
20. Carefully pull the apple away from the mold using an offset spatula or a fork.
21. Invert pan and release the apple upside down and slide onto the Sablé cookie. Serve immediately with a dollop of Crème fraîche or sour cream.

Dirty Chai Praline

One of my favorite pick-me-ups is an iced Chai tea with soy and a single shot of Ristretto, (I know, I know). I love the spices in Chai combined with the creamy sweetness of soy milk and strong notes of espresso.

Chocolate is one of my favorite ingredients to work with in the pastry kitchen. It’s versatile and complements a lot of sweet and a few savory flavors. Working with chocolate, on the other hand, is extremely tedious. It’s literally temperamental and requires a skilled hand to work with.

Coffee is a really good complement to dark chocolate. Next to vanilla, I almost always use coffee to enhance the chocolate flavor in my baked goods. I like how it smells when I’m melting the chocolate with espresso powder in my recipe of fudge brownies. I’m floored when I bite into a chocolate cake or devil’s food cake with a hint of espresso in it. With that, I’m happy that I got to combine some of my favorite ingredients to happily eat alone out of the kitchen.

Recipe Note: Use dark chocolate for the shell. You can also use pre-shaped dark chocolate truffle shell if you can find one. Otherwise, this ganache recipe is also good as a macaron filling.

Dirty Chai Ganache

Ingredients

  • 2 Chai tea bags
  • 150 g. Heavy Cream
  • 270 g. Milk Chocolate Couverture
  • 30 g. Unsalted Butter

Directions

    The day before
  1. In a small container, steep the Chai tea bags in to the cold heavy cream inside the refrigerator for 24 hours.
  2. The day of
  3. Remove the tea bags from the heavy cream, making sure to extract the cream inside the tea bags by pressing it down with a spoon.
  4. Re-weigh the heavy cream to 150 grams, add more if necessary to compensate for the loss during the steeping.
  5. In a microwave or a double broiler, melt the milk chocolate couverture.
  6. In a small saucepan, heat the infused heavy cream to a boil.
  7. Remove from heat once boiling and pour into the melted chocolate.
  8. Slowly stir to emulsify.
  9. Add the butter.
  10. The ganache is ready once it reaches 30ºC. If using as macaron filling, store inside the refrigerator overnight with a cling wrap pressed on the surface of the ganache.

Triple Chocolate Ice Cream

The month of March signals the start of hot season here in Manila. When I say hot it means excruciatingly hotter than normal. Aside from turning on the A/C on full blast, I also enjoy eating frozen treats.

Making ice cream is one of my favorite things to do when it’s really hot outside. It’s also one of the things that I enjoy eating after I make it. Most of the things I do, I really don’t eat that much because I’ve become desensitized to it.

For this recipe, I’ve decided to experiment on the style of ice cream that I will make. Philadelphia-Style Ice Cream is simply just churning out the cream, milk, sugar, and flavoring to make the ice cream. It’s extremely easy and less fussy compared to traditional Crème Anglaise or custard-based ice cream, which contains egg.

Moreover, the reason I also went Philadelphia-style is to intensify the chocolate flavor of my ice cream. By not using a custard base, the eggs will not mask the flavor of my ice cream. It will be this decadently creamy and intense chocolate (almost like the flavor of a rich hot chocolate) that is neither sweet nor bitter.

I also went all out and indulged on this one and decided to fold in some decadent chocolate and rum truffle and drizzled with chocolate fudge. The final product is this intense chocolate indulgence that you will feel guilty eating afterwards. LOL

Triple Chocolate Ice Cream

Ingredients

    Chocolate and Rum Truffle
  • 140 g. Heavy Cream
  • 45 g. Light Corn Syrup
  • 170 g. Valrhona Caraque 56% Chocolate Couverture (or Bittersweet/Semi-Sweet Chocolate), chopped
  • 5 g. Dark Rum
  • Philadelphia-Style Chocolate Ice Cream
  • 500 g. Heavy Cream
  • 50 g. Valrhona Cocoa Powder
  • 200 g. Granulated Sugar
  • Pinch of Kosher Salt
  • 170 g. Valrhona Manjari 64% Chocolate Couverture (or Unsweetened Chocolate), chopped
  • 250 g. Whole Milk
  • 5 g. Vanilla Extract
  • Chocolate Fudge
  • 30 g. Valrhona Guanaja 70% Chocolate Couverture (Or Unsweetened Chocolate),chopped
  • 18 g. Valrhona Cocoa Powder
  • Pinch of Kosher Salt
  • 100 g. Glucose
  • 25 g. Granulated Sugar
  • 55 g. Heavy Cream

Directions

    Make Chocolate and Rum Truffle…
  1. Heat the heavy cream and light corn syrup in a small saucepan until it begins to boil
  2. Remove from heat and add the chocolate. Let it stand for a minute before stirring to emulsify.
  3. Once combined, add the rum and stir.
  4. Pour the mixture on a piping bag, then freeze for 2 hours.
  5. Once firm, pipe small bulbs on a sheet pan lined with parchment paper.
  6. Set aside in the freezer until needed.
  7. Make the ice cream…
  8. In a large saucepan, whisk heavy cream, cocoa powder, granulated sugar, and salt to combine, then heat until boiling.
  9. Once boiling, remove from heat then add the chocolate. Let it stand for a minute before stirring to emulsify.
  10. Once combined, add the milk and vanilla extract then transfer the ice cream base to a medium mixing bowl. Cover with cling wrap making sure to press it on the surface of the mixture to prevent from forming a skin.
  11. Chill in the refrigerator overnight.
  12. Freeze according to manufacturer’s instructions.
  13. Transfer to a freezer-safe plastic container, then freeze for 4-6 hours.
  14. Make chocolate fudge…
  15. Combine the chocolate, cocoa powder, and kosher salt in a small bowl.
  16. Whisk the glucose, granulated sugar, and heavy cream and heat in a small saucepan until boiling.
  17. Once boiling, remove from heat. Pour to the chocolate and let it stand for 1 minute before stirring to emulsify.
  18. Serving…
  19. Scoop the ice cream into preferred vessel.
  20. Drizzle with fudge sauce (it can be cold or hot, whichever you prefer).
  21. Top with Valrhona Chocolate Pearls and Gavotte Dark Chocolate Crepe Dentelle.

Dulce de Leche Cheesecake with Cinnamon Toast Crunch Crust

So I got this idea from an interview of Ben Platt, lead actor from a Broadway musical titled Dear Evan Hansen, by Broadway.com. His favorite cereal is Cinnamon Toast Crunch, and he shared that he likes to ground it out and use this as a base for cheesecake. I love that idea so I decided to try it out for myself. And I have to say that as much as I love Cinnamon Toast Crunch for breakfast, I fell in love with it as a cheesecake base crust. So thank you, Ben Platt for the idea. 🙂

With that, I want my cheesecake itself to complement the intensely cinnamon crust. I pondered between Dulce de Leche and Salted Caramel. I want that gooey caramel flavor to pair with my cinnamon crust. In the end, Dulce de Leche won my heart. I love the flavor of it because it reminds me of a local Filipino treat called Pastillas de Leche, which I love to death.

So here is the recipe for this simple yet amazing dessert that I fell in love with instantly. You will need a 9-inch springform pan or a ring mold with the bottom covered with aluminum foil and set on top of a sheet pan.

Dulce de Leche Cheesecake with Cinnamon Toast Crunch Crust

Ingredients

    Cinnamon Toast Crunch Crust
  • 152 g. Cinnamon Toast Crunch
  • 70 g. Salted Butter, melted
  • 5 g. Cinnamon powder
  • Dulce de Leche Cheesecake
  • 746 g. Cream Cheese
  • 123 g. Granulated Sugar
  • 3 Large Eggs
  • 230 g. Dulce de Leche
  • 15 g. Vanilla Extract
  • pinch of Kosher Salt
  • Dulce de Leche Glaze
  • 160 g. Dulce de Leche
  • 25 g. Heavy Cream

Directions

    Make the Crust…
  1. Preheat the oven to 180ºC.
  2. Place Cinnamon Toast Crunch and cinnamon powder in a food processor, and pulse until you achieve a fine, powdery texture.
  3. Transfer the Cinnamon Toast Crunch powder into a medium bowl and stream in the melted butter into the bowl and mix it with your hands until you can form the mixture into a ball.
  4. Using the palm of your hands or the bottom of a flat glass, press the crust into the pan you will use to bake your cheesecake.
  5. Bake the crust inside the oven for 12 minutes. Remove from the oven and let it cool into the wire rack.
  6. Make the cheesecake…
  7. Using a stand mixer fitted with a paddle attachment, cream the cream cheese and sugar for 2 minutes or until smooth. Scrape.
  8. Add the eggs one at a time and cream for 3 minutes more. Scrape.
  9. Add the Dulce de Leche, Vanilla Extract, and Salt into them mixture and mix until smooth.
  10. Pour into the baked cheesecake crust.
  11. Bake for 55 minutes. To test if done, jiggle the pan a little bit, the sides of the cheesecake should be firm but the center should slightly move a little bit.
  12. Let it cool to room temperature and set inside the refrigerator for 2 hours.
  13. Make the Dulce de Leche glaze…
  14. In a small saucepan, heat the Dulce de Leche and heavy cream together until emulsified and has a syrup-y consistency.
  15. Finishing…
  16. Release the cheesecake from the mold.
  17. Pour the glaze on top of the cheesecake.

 

Raspberry, Yogurt, and White Chocolate Entremet

Making entremets is one of my favorite things to do in the pastry kitchen. I love the intricate process of making each component of the cream-based cake. It is very tedious, but very rewarding after you successfully created one of the popular dessert trends today.

Personally, I like eating these cream-based cakes because it reminds me of my favorite cake growing up–the triple chocolate mousse cake. I find the traditional layered sponge cakes to be one-dimensional and generally unsatisfying.

Maybe it’s the minimalist in me, but I really hate those tall and overly-designed cakes. I hate eating that.

I’m also not a fan of fondant cakes. I’m sure a lot of people would agree with me that the purpose of those cakes are just for decorations. I haven’t met a single person who enjoys eating those cakes.

Anyway, it’s just my preference so no hate.

For V-day this year, I decided to go for full-on cliché and make a heart-shaped cake. Surprise, surprise

Raspberry, Yogurt, and White Chocolate Entremet

Ingredients

    Vanilla Sponge Cake
  • 125 g Granulated Sugar
  • 102 g All-Purpose Flour
  • 7 g Baking Powder
  • 47 g Grapeseed Oil
  • 167 g Eggs
  • 10 g Vanilla Bean Paste
  • 68 g Whole Milk
  • Raspberry Cremeux
  • 150 g Raspberry puree
  • 36 g Egg Yolks
  • 45 g Eggs
  • 30 g Granulated Sugar
  • 45 g Butter
  • 3 g Gelatin
  • White Chocolate and Yogurt Mousse
  • 300 g Yogurt
  • 300 g White Chocolate
  • 400 g Heavy Cream
  • 6 g Gelatin
  • 5 g Vanilla Extract
  • Red Glaze
  • 125 g Water
  • 225 g Granulated Sugar
  • 225 g Glucose
  • 23 g Gelatin
  • 225 g White Chocolate
  • 160 g Condensed Milk
  • 90 g Neutral Glaze
  • Red Powdered Food Color

Directions

    2 Days Before:

    Make Vanilla Sponge Cake…

  1. Preheat oven to 180°C.
  2. Prepare a quarter sheet pan sprayed with cooking oil and lined with parchment paper.
  3. Combine all-purpose flour and baking powder in a medium bowl.
  4. In a stand mixer fitted with a whisk attachment, whisk granulated sugar and eggs on medium-low speed until combined.
  5. Scrape down the sides and bottom of the bowl, and gradually add grapeseed oil for 2 minutes. Scrape.
  6. Adjust the speed of the mixer to low, and add the dry ingredients in two additions for 30 seconds. Scrape.
  7. Gradually stream in the milk into the batter for 1 minute or until combined and homogenous.
  8. Pour batter into the prepared sheet pan lined with parchment paper. With an offset spatula, spread the batter until it covers the sides of the pan. Level accordingly.
  9. Bake for 6 minutes then rotate the pan 180°, then bake for another 6 minutes.
  10. Let it cool to room temperature and set aside in the refrigerator until needed.
  11. Make Raspberry Cremeux…

  12. Prepare a heart-shaped metal ring mold, slightly smaller than the heart-shaped silicon mold, by covering the bottom with a cling wrap (making sure it is stretched so that it does not imprint into the raspberry insert). Line the inside with an acetate cake liner. Set aside in a sheet pan.
  13. Bloom the gelatin.
  14. Whisk the eggs, egg yolks, and granulated sugar in a medium bowl. Set aside.
  15. In a small saucepan, set the raspberry puree to a boil.
  16. Once boiling, gradually pour the raspberry puree into the egg mixture while whisking to prevent the eggs from clumping.
  17. Return the mixture to the saucepan, and continue cooking until it reaches 83°C.
  18. Remove from heat, and add the gelatin.
  19. Strain in another bowl then let it cool to 32°C.
  20. Add the softened butter and emulsify.
  21. Pour to the prepared mold filling half-inch of the height of the mold. Cover with cling wrap.
  22. Freeze overnight.
  23. Day before:

    Make White Chocolate and Yogurt Mousse…

  24. Bloom the gelatin.
  25. In a stand mixer fitted with a whisk attachment, whisk the heavy cream to soft peaks. Set aside inside the refrigerator until needed.
  26. In a double broiler or microwave, melt the white chocolate.
  27. Add the yogurt and vanilla to the chocolate
  28. Melt the gelatin in a microwave for 10 seconds, and then add into the chocolate mixture.
  29. Gently fold one-third of the whipped cream to the chocolate mixture.
  30. Once completely combined, fold the rest of the whipped cream into the mixture making sure not to deflate the mixture.
  31. To assembly…

  32. Gently release the raspberry cremeux from the mold. Remove the acetate.
  33. Cut the sponge cake with the same mold that was used to create the raspberry insert.
  34. Pour the yogurt mousse into the heart-shaped mold until it reaches an inch of the mold. Use a small offset spatula to spread the mousse into the edges of the mold.
  35. Gently insert the frozen raspberry cremeux inside the mold with the mousse. Make sure it sets in the middle.
  36. Pipe some mousse on the sides and on top to cover the cremeux insert. Use an offset spatula if necessary.
  37. Once reaching the top of the mold, gently push the sponge cake on top. It will release some of the mousse, just use an offset spatula to clean the bottom of the cake.
  38. Tap the filled mold on the counter to fill the mold entirely.
  39. Freeze overnight.
  40. Day of:

    Make the red glaze…

  41. Bloom the gelatin.
  42. In a small saucepan, combine granulated sugar, water, and glucose, and boil until it reaches 103°C.
  43. Remove from heat and add the bloomed gelatin.
  44. Pour the white chocolate and let it sit for 1 minute before mixing.
  45. Add the condensed milk and neutral glaze, and use an immersion blender to emulsify the glaze.
  46. Once emulsified, add the red food color.
  47. Strain to remove lumps. The glaze is ready to use once it reaches 35°C.
  48. Finishing…
  49. Gently unmold the cake from the mold.
  50. Set it on a wire rack on top of a sheet pan lined with cling wrap.
  51. Pour the glaze over the frozen cake; making sure the entire cake is covered completely.
  52. Using two offset spatulas, gently lift the cake away from the wire rack and set it on a plate or cake board.
  53. Add white chocolate pearls on the sides to hide the imperfections.
  54. Chill the cake for 2 hours before serving.

My Favorite Chocolate Chip Cookie Recipe

 

Everyone has his or her own idea of what a perfect chocolate chip cookie should be like. My perfect chocolate chip cookie is soft, extremely chewy, and with the right amount of crisp on the edges. I am also a fan of dark chocolate chips and chunk in my cookie. I think it balances the sweetness of the cookie dough itself to give that perfect flavor contrast in the whole cookie.

This recipe is adapted from Bouchon Bakery’s cookbook. I added a small amount of vanilla extract because I like a hint of vanilla in my baked goods. I think it is the unsung hero of home-baking. I also increased the amount of chocolate chunks and chips in the recipe.

For this particular recipe, I decreased the total weight of each cookie by half so it would yield more cookies. In the book, it should weigh 150 grams per cookie, but I am not really a fan of cookies that is bigger than my face. Ha ha ha

Chocolate Chunk and Chip Cookie


Adapted from Bouchon Bakery Cookbook

Ingredients

  • 238 g All-Purpose Flour
  • 2.3 g Baking Soda
  • 3 g Salt
  • 134 g Dark Brown Sugar
  • 104 g Granulated Sugar
  • 12 g Molasses
  • 167 g Unsalted Butter, at room temperature
  • 60 g Eggs
  • 5 g Vanilla Extract
  • 150 g Chocolate chunks (70-72% Chocolate couverture), chopped
  • 150 g Chocolate Chips (Bittersweet Chocolate)

Directions

    Day before:

  1. Combine flour, baking soda, and salt in a medium bowl.
  2. Mix dark brown sugar, granulated sugar, and molasses. Break down the clumps.
  3. In a stand mixer fitted with a paddle attachment, cream the butter for about 2 minutes until it holds a peak. Scrape down the sides and bottom of the bowl.
  4. Add the sugar mixture to the butter, and mix on medium-high speed for 3 minutes. Scrape down the sides and bottom of the bowl.
  5. On low speed, add the eggs and vanilla extract until combined, and mix on medium-high for another 3 minutes. Scrape down the sides and bottom of the bowl.
  6. On low speed, add in two additions the dry ingredients for about 30 seconds. Do not to over-mix the dough.
  7. Fold in the chocolate chips and chunk to the dough.
  8. Weigh and portion 75 grams of cookie dough, and shape it into a ball. It should yield to 12 cookies.
  9. Refrigerate for 24 hours.
  10. Day of:

  11. Preheat the oven to 160°C.
  12. Arrange the cookie dough on a sheet pan lined with parchment paper or Silpat.
  13. Slightly flatten the top of the dough.
  14. Bake for 7 minutes, then rotate the pan 180° and bake for another 7 minutes.
  15. Let it cool on a wire rack.
  16. The cookies are best consumed the day they are baked, but they can be stored in an airtight container for 3 days.