Cookie Glass speculoos and chocolate ganache

I’m sure all foodies know Dominique Ansel. This French expatriate in New York travels around the world with his always very gourmet trendy pastries. After the cronut, a hybrid pastry between the croissant and the donut, which had an impressive success, he imagined the cookie shot. Who hasn’t salivated in front of the photos of these little cookie glasses containing the milk?

Well, good news! Now you can also make them at home because Lekue just come out of the molds cookie glass.
These small molds are really very simple to use and the result is absolutely perfect. Our homemade glass cookies are just as beautiful as those of Dominique Ancel. At home, you can imagine all the flavors of cookies, from the most classic to the most extravagant. And for the garnish, again, we can consider everything, from simple milk to the most elaborate mousses!

To stay in the Christmas spirit, I flavored my cookies like speculoos. I let you imagine the smell that invades the whole house. We loved these glass cookies so much that I made them twice in a row. The first time, I simply topped them with a chocolate ganache, to serve still warm or slightly colder. More greedy, it is impossible.
The next day, I wanted an original dessert, so I made caramelized apples. I covered everything with a ganache, still chocolate, but whipped like whipped cream. The result is truly superb and delicious.

We love these verrines of a whole new kind where everything can be eaten!
I have a feeling I’m going to have a lot of fun making my glass cookies available in different flavors during the Christmas holidays.


Cookie Glass speculoos and chocolate ganache:

100g soft butter
150 g brown vergeoise
1 egg
180g flour
1 tsp cinnamon
1 tsp speculoos spices
1 pinch of salt
50g chocolate chips

Whisk the butter and brown sugar.
Add the egg and continue beating.

Add flour, spices and salt. To mix together.
Finally add the chocolate chips. To mix together.

Reserve for 20/30 minutes in the fridge.

Preheat the oven to 180°C.

Fill the 8 molds with cookie glasspressing the dough down well.

Bake for approximately 25 minutes.

Let the cookies cool completely before unmolding them. To do this, simply pull the mold down. It’s very easy! By putting it on a small glass, it’s even easier.

Now just garnish.

Chocolate ganache:

100g chocolate (70%)
150 ml liquid cream
1 knob of butter

Melt the chocolate in the microwave.
Add the hot cream in batches, mixing well.
Add the butter. To mix together.

Let cool before pouring into the 8 cookie glass.

Caramelized apples, whipped chocolate ganache:

40g chocolate (70%)
140 g full cream
2 apples
2 tbsp sugar

Melt the chocolate with 40 g of cream. Mix well.
Add the rest of the cream and refrigerate for at least 2 hours.

Cut the peeled apples into small cubes.
Sprinkle a pan with the sugar and let it caramelize.
then add the apples.
Let cook for about 5 minutes.
Let cool.

When ready to serve, fill the 8 cookie glass.
Whip the cold ganache like whipped cream and put it in a pocket.
Cover the apples.

Finally: moist toppings, such as apples, may dampen the cookie. It is therefore preferable to fill them at the last moment.


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