Nikolaeva
Moscow
Marina’s remarkable desserts previously graced the menus of such restaurants as Buono and Christian. She studied with Russian and foreign pastry chefs and chocolatiers, including Lyudmila Bukina, Ekaterina Swarovskaya, Valery Meshcheryakov, Olga Peniosa, Guillaume Mabilleau, Nicolas Bacher, Wielfried Hauwel, Mikhail Zorin, and other world celebrities. At Drinks@Dinners, Marina Nikolaeva makes trendy creative desserts: bright, light, and healthy.
Chocolate crackle cookies
Marina’s remarkable desserts previously graced the menus of such restaurants as Buono and Christian. She studied with Russian and foreign pastry chefs and chocolatiers, including Lyudmila Bukina, Ekaterina Swarovskaya, Valery Meshcheryakov, Olga Peniosa, Guillaume Mabilleau, Nicolas Bacher, Wielfried Hauwel, Mikhail Zorin, and other world celebrities. At Drinks@Dinners, Marina Nikolaeva makes trendy creative desserts: bright, light, and healthy.
Ingredients
- Dark chocolate 54% cocoa 200 g
- GRANDPRO Tart margarine 56 g
- Sugar 132 g
- Eggs 104 g
- Wheat flour 80 g
- Baking powder 2 g
- Salt 2 g
- Cacao Barry cocoa powder 8 g
cooking
- Melt chocolate. Grind softened GRANDPRO Tart margarine with sugar to a paste using a mixer with a spatula. Little by little, add eggs and melted chocolate.
- Separately, mix flour, baking powder, salt, and cocoa powder. Reduce the kneading speed to a minimum and add the dry ingredients in two steps.
- Continue kneading until smooth. Do not knead for a long time.
- Put the dough to a pastry bag with a round nozzle. Put small portions of the dough оn a baking sheet covered with parchment paper or a silicone mat.*
- Bake the cookies at 160°C with convection mode for 10–12 minutes. Let them cool at room temperature.
- Serve the cookies completely cooled. Store cookies them in an airtight container to keep the right texture.
*To make perfect crackle cookies, put the dough on a baking sheet as quickly as possible and bake immediately.
Ingredients
- Dark chocolate 54% cocoa 200 g
- GRANDPRO Tart margarine 56 g
- Sugar 132 g
- Eggs 104 g
- Wheat flour 80 g
- Baking powder 2 g
- Salt 2 g
- Cacao Barry cocoa powder 8 g
cooking
- Melt chocolate. Grind softened GRANDPRO Tart margarine with sugar to a paste using a mixer with a spatula. Little by little, add eggs and melted chocolate.
- Separately, mix flour, baking powder, salt, and cocoa powder. Reduce the kneading speed to a minimum and add the dry ingredients in two steps.
- Continue kneading until smooth. Do not knead for a long time.
- Put the dough to a pastry bag with a round nozzle. Put small portions of the dough оn a baking sheet covered with parchment paper or a silicone mat.*
- Bake the cookies at 160°C with convection mode for 10–12 minutes. Let them cool at room temperature.
- Serve the cookies completely cooled. Store cookies them in an airtight container to keep the right texture.
*To make perfect crackle cookies, put the dough on a baking sheet as quickly as possible and bake immediately.