{Vanillekipferl} – Fursecuri cu nuca si vanilie

2017 is upon us, but I still have recipes from last year to catch up on. Now I’m not one to bake cookies too often, but I’ve baked so many this year! Some were older recipes, like my all time favorite chocolate chip cookie or the delicious chocolate spritz cookies of Pierre Herme, but some, like these vanillekipferl – walnut vanilla cookies – were completely new. I’ve had these on my mind for weeks before Christmas and when the time finally came, I had everything ready. Why you will ask?! Well, simply because they are the most mellow, walnutty cookies I’ve ever made and tasted! Perfect little treats of walnut flavor and amazing texture! The best part?! They preserve beautifully for over 2 weeks sealed in a cookie jar!

vanillekipferl

 

The ingredient list is fairly simple, but the outcome is quite impressive. They look cute as well, just like tiny croissants dusted with plenty of powdered sugar that melt in your mouth with each bite!

{Vanillekipferl} - Vanilla Walnut Cookies
 
Author:
Ingredients:
  • 300g all-purpose flour
  • 3g salt
  • 100g walnuts, roasted and ground
  • 200g butter, softened
  • 60g white sugar
  • 65ml milk, room temperature
  • 2 teaspoons vanilla extract
  • Powdered sugar for dusting
Directions:
  1. Prepare the dusting sugar by sifting at least 150g of powdered sugar into a bowl. Place aside.
  2. Sift the flour with salt then mix it with the ground walnuts.
  3. Mix the butter and sugar in a bowl for 5 minutes or until pale and fluffy.
  4. Add the vanilla then incorporate the milk, spoon after spoon, mixing well after each addition.
  5. Add the flour mixture, one half at a time, and knead just until the dough comes together.
  6. Wrap the dough in plastic wrap and refrigerate for 2 hours at least.
  7. Once the dough is chilled, take small pieces of dough and shape into a log that has 1cm diameter. Cut the log into approximately 5cm long pieces. Using your fingertips, shape each end of the smaller pieces to look thinner then bend the small log to look similar to a croissant or half moon.
  8. Place the cookies on baking trays then bake in the preheated oven at 350F for 12-15 minutes or until they are just slightly golden brown.
  9. Remove from the oven then allow to cool down in the pan for 10 minutes. Take the cookies from the pan and place them in the powdered sugar, coating them on all sides.
  10. Remove on a platter and serve!

vanillekipferlROMANIAN

O fi trecut el Craciunul, dar eu inca mai am retete pe care vreau sa vi le arat, asa ca o sa ignor faptul ca suntem deja de cateva zile in 2017 si o sa va arat astazi aceste mici minunatii dulci cu multa nuca, bine tavalite in zahar pudra numite Vanillekipferl sau cornulete cu nuca si vanilie daca vreti. Au tronat cu mandrie pe masa noastra de Craciun si recunosc ca au fost vedetele platoului cu fursecuri din mai multe motive: au o aroma incredibila de miez de nuca prajit, au o forma tare simpatica, sunt tavalite in zahar pudra si se topesc in gura cu fiecare muscatura!

Reteta vine de la o prietena culinareasa, Andrada, pe care am avut ocazia sa o cunoscut de curand. Multumesc, Andrada! Nu e nici prima, nici ultima reteta de la tine care imi reuseste cu brio!

{Vanillekipferl} - Fursecuri cu nuca si vanilie
 
Author:
Ingredients:
  • 300g faina alba
  • 3g sare
  • 100g miez de nuca, prajit si macinat
  • 200g unt, temperatura camerei
  • 60g zahar alb
  • 65ml lapte, temperatura camerei
  • 2 lingurite extract de vanilie
  • Zahar pudra
Directions:
  1. Cerneti cel putin 150g zahar pudra intr-un bol. Dati deoparte.
  2. Cerneti faina cu sarea apoi incorporati miezul de nuca.
  3. Mixati untul si zaharul intr-un bol pentru 5 minute sau pana devine cremos, deschis la culoare.
  4. Adaugati vanilia apoi incorporati treptat laptele.
  5. Adaugati faina, cate o jumatate o data, si framantai scurt doar pana obtineti un aluat omogen.
  6. Infasurati aluatul in folie alimentara si dati la rece macar 2 ore.
  7. Dupa 2 ore, luati bucati de aluat si formati suluri de aproximativ 1cm diametru. Taiati aceste suluri in bucati mai mici, de aproximativ 5cm lungime. Subtiati usor aceste bucati la capete, apoi incovoiati-le pentru a le da forma de croissante/semi-luna.
  8. Asezati pe tavi tapetate cu hartie de copt si coaceti la 350C pentru 12-15 minute sau pana devin usor aurii la suprafata.
  9. Scoateti din cuptor si lasati 10 minute sa se racoreasca in tava apoi tavaliti fursecurile prin zahar pudra cernut.
Notes
Puteti folosi migdale, alune de padure sau fistic in loc de miez de nuca.

 

{Dried Fruit Biscotti} – Biscotti cu fructe uscate

dried fruit biscotti

I’ve not always been a cookie lover. I used to avoid baking them, thinking that they are a bit too simple to make. Now, to be fully honest, there was a time in my life when I really needed a challenge, I needed complex recipes, I needed to learn. Now that the process is going at the rate I want it, I can relax, chill out and bake whatever I want, cookies included.

dried fruit biscotti

Biscotti however, are not your regular cookies! They are baked twice, therefore turn out really crispy and dry, but at the same time packed with flavor. A cup of coffee of warm milk is the perfect match for a batch of dried fruit biscotti or any other cookie for that matter! They sure make an excellent morning treat, but my favorite part is that you can play with ingredients, you can replace dried fruits with mixed nuts or chocolate chips, you can add cocoa powder, you can do so many things with a basic biscotti recipe!

The fruit mix I used for this recipe includes: apricots, plums, apples, raisins and oranges, but I’m thinking that these dried fruit biscotti would be amazing with a mix of tropical fruits, such as banana, pineapple, mango and coconut or perhaps with a touch of candied ginger and citrus peel. That’s a whole world of flavors opening in front of me and I love that about a recipe!

{Dried Fruit Biscotti}
 
Author:
Ingredients:
  • 250g all-purpose white flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 125g butter, softened
  • 125g white sugar
  • 2 eggs
  • 1 teaspoon orange zest
  • ½ teaspoon vanilla extract
  • 150g mixed dried fruits, chopped
  • 50g almonds, chopped
Directions:
  1. Sift the flour with salt and baking powder and place aside.
  2. Combine the butter and sugar in a bowl and mix for 5 minutes until the mixture becomes pale.
  3. Stir in the eggs, one by one, then add the orange zest and vanilla and mix well.
  4. Using a spatula, fold in the flour then add the dried fruits and almonds.
  5. Spread the dough into two equal parts then shape each part into a wide log. I recommend shaping the logs straight on a baking tray lined with parchment paper.
  6. Freeze the dough for 20 minutes then bake in the preheated oven at 350F for 20 minutes until slightly golden brown.
  7. Remove from the oven, allow to cool down for 10 minutes then cut each log into 1cm thick slices.
  8. Arrange the slices with the cut facing up on a baking tray lined with parchment paper and continue baking for another 15-20 minutes or until golden brown and crisp.
  9. Allow to cool in the pan before serving.

biscotti cu fructe uscateROMANIAN

Fursecurile nu sunt un produs de cofetarie pe care l-am agreat usor. A fost o perioada in viata mea cand credeam ca sunt [arca prea simple, dar uitandu-ma acum in urma imi dau seama ca pur si simplu la timpul respectiv aveam nevoie de provocari, aveam nevoie sa progresez, sa simt ca invat reteta cu reteta. Acum pot spune ca da, fursecurile sunt simple, dar tocmai asta e partea grea la ele. Pentru ca simplitatea nu poate duce decat la perfectiune, asa incat sunt extrem de pretentioasa cand vine vorba de fursecuri. Pur si simplu nu ai marja de eroare la fursecuri – mai mult zahar duce la fursecuri mai dulci si gumoase, mai multa grasime produce fursecuri umede si tot asa. Practic orice ingredient are un rol in reteta si modificarea lui schimba complet rezultatul. Alte produse de cofetarie sunt usor mai permisive asa ca pentru mine, realizarea fursecurilor e chestie de disciplina mai mult decat de orice altceva.

Poti insa sa jonglezi cu ingredientele aditionale: fructe uscate, ciocolata, alune, nuci, migdale, fulgi de ovaz ori alte seminte sanatoase, poti adauga elemente crocante sau elemente care se topesc la copt.

dried fruit biscotti

 

Biscotti cu fructe uscate
 
Author:
Ingredients:
  • 250g faina alba
  • 1½ lingurite praf de copt
  • ¼ lingurita sare
  • 125g unt, temperatura camerei
  • 125g zahar alb
  • 2 oua intregi
  • 1 lingurita coaja de portocala
  • ½ lingurita extract de vanilie
  • 150g fructe uscate, tocate
  • 50g migdale, tocate
Directions:
  1. Cerneti faina cu sarea si praful de copt si dati deoparte.
  2. Combinati untul si zaharul intr-un bol si mixati pentru 5 minute pana obtineti un amestec deschis la culoare.
  3. Adaugati ouale, unul cate unul, apoi coaja de portocala si vanilia si mixati bine.
  4. Folosind o spatula, incorporati faina, apoi fructele uscate si migdalele.
  5. Impartiti aluatul in doua parti egale si formati din fiecare bucata de aluat un sul de aproximativ 8-10cm latime.
  6. Dati cele doua suluri la congelator pentru 20 minute apoi coaceti in cuptorul preincalzit la 180C pentru 20 minute pana devin usor aurii.
  7. Scoateti din cuptor, lasati sa se raceasca 10 minute, apoi taiati in felii usor oblice de 1cm grosime.
  8. Asezati feliile cu taietura in sus pe o tava de copt tapetata cu hartie de copt si continuati sa coaceti pentru inca 15-20 minute pana devin complet aurii si crocante.
  9. Lasati sa se raceasca in tava inainte de servire.

dried fruit biscotti

{Lemon Madeleines} – Madlene cu lamaie

madeleines

Madeleines are tiny cake-like cookies with a distinctive shell shape. They’ve been given this name by king Louis XV to honor his father in-law’s cook Madeleine Paulmier. Louis taste these cookies at the Chateau Commercy in 1755, but it was his wife, Marie who introduced them to the court. Everyone loved them so they soon became the norm at Versailles. But they became famous years later when Marcel Proust described them in one of his books.

From In Remembrances of Things Past:

“…when one day in winter, on my return home, my mother, seeing that I was cold, offered me some tea, a thing I did not ordinarily take. I declined at first, and then, for no particular reson, changed my mind. She sent for one of those squat, plump little cakes called petites madeleines, which look as though they had been molded in the fluted valve of a scallop shell. And soon, mechanically, dispirited after a dreavy day with the prospect of a depressing morrow, I raised to my lips a spoonful of the tea in which I had soaked a morsel of a cake.

No sooner had the warm liquid mixed with the crumbs touched my palate than a shiver ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure had invaded my senses, something isolated, detached, with no suggestion of its origin. And at once the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory – this new sensation having had the effect, which love has, of filling me with a precious essence; or rather this essence was not in me, it-was-me. I had ceased now to feel mediocre, contingent, mortal. When could it have come to me, this all-powerful joy?

I sensed that it was connected with the taste of the tea and the cake, but that it infinitely transcended those savors…”

madeleines

Isn’t that a great way to describe the sensations of eating a piece of cake that totally blows your mind away and sets your world straight?!

Needless to say that this description was enough to make me wanna bake madeleines. And not just any recipe, but Gaston Lenotre’s failproof recipe! I’m gonna be honest and admit that I’ve been trying a few madeleine recipes over the last couple of months, but none seemed to have been worth being published on the blog…. until now! So I give you Lemon Madeleines – these tiny, golden brown, fragrant, fluffy, delicious cakelike cookies that couldn’t have come to a better time. Weather is changing here, it’s getting colder and my need of baking little treats is growing at a fast pace. I just feel like turning the oven on and warming the house up with little goodies to chew on! It’s pretty mesmerizing how our needs change with seasons and I just love how the ingredient list changes as well.

5.0 from 1 reviews
{Lemon Madeleines} - Madlene cu lamaie
 
Author:
Serves:: 30
Ingredients:
  • 4 whole eggs
  • 180g white sugar
  • 1 teaspoon vanilla extract
  • 55g honey
  • 275g all-purpose flour
  • 15g baking powder
  • 2g salt
  • 225g butter, melted and chilled
  • 1 tablespoon lemon zest
Directions:
  1. Sift the flour with salt and baking powder.
  2. Combine the eggs and sugar in a bowl and mix for 5 minutes or until double in volume.
  3. Stir in the vanilla then add the honey and mix for another 2 minutes.
  4. Add the flour and mix just until combined.
  5. Cover the bowl with plastic wrap and place in the fridge for 1 hour.
  6. Remove from the fridge and stir in the melted butter, gradually, and lemon zest.
  7. In the meantime, brush your madeleine pans with butter (even if you're using silicone pans I recommend greasing them because it yields a better crust)
  8. Spoon the batter in a pastry bag fitted with a round nozzle an pipe it into each cavity of your pans, filling them ¾.
  9. Bake in the preheated oven at 420F and bake for 7-8 minutes or until golden brown. Don't bake more than required as they tend to dry out!

madeleinesROMANIAN

Dincolo de nevoia de a manca pentru a supravietui ori transformarea acestei mancari in arta pura, dincolo de studiu si experimente exista anumite mancaruri/prajituri/ingrediente care ne trezesc amintiri, care declanseaza emotii ori ne induc anumite stari. Avem fiecare dintre noi gusturi pe care le asociem unor perioade din viata noastra, cel mai adesea copilaria. Fie ca e o paine abia scoasa din cuptor ori gustul de lapte praf ori ciocolata de casa sau tocanita de cartofi, aceste arome ne aduc in prim plan amintiri, ne intoarcem in timp si ne simtim din nou copii, retraim acele momente, ne intoarcem exact in acea zi ori in acel moment, simturile ne sunt inundate cu imagini, sunete, mirosuri.

Printr-o astfel de experienta au devenit si madlenele cunoscute, celebra fiind descrierea pe care Proust o face momentului in care gusta dintr-o madlena, cu toate ca la el madlena era mai degraba metafora si filosofie decat chimie si cofetarie: “Intr-o zi de iarna, intorcandu-ma acasa, mama, vazand ca imi este frig, imi propuse, importiva obiceiului meu, sa beau putin ceai. Am refuzat la inceput si, nu stiu de ce, m-am razgandit. E trimise dupa una din prajiturile scurte si durdulii numite madlene, care parca ar fi fost turnate in ghiocul scobit al unei scoici Saint-Jacques. Si curand, in mod masinal, coplesit de ziua mohorata si perspectiva trista a zilei de maine, am dus la gura o lingurita de ceai in care inmuiasem o bucata de madlena. Dar chiar in clipa in care inghititura amestecata cu firimiturile prajiturii imi atinsera cerul gurii, am tresarit, atent la lucrul extraordinar care se petrecea cu mine. O placere fermecatoare ma cuprinse, ma izolase, fara sa am notiunea ce o pricinuise. Si dintr-o data vicisitudinele vietii imi devenira indiferente, problemele sale inofensive, efemeritatea iluzorie – aceasta noua senzatie avusese efectul pe care iubirea il are, acela de a ma umple de esenta; sau mai degraba aceasta esenta nu era in mine, ci ma definea. Am incetat sa ma simt mediocru, contingent, muritor….. Am simtit ca totul era legat de gustul ceaiului si a madlenei, dar ca trecuse dincolo de aceasta limita de un infinit de ori. ”

Istoria madlenei insa nu incepe cu mult timp inainte de cartea lui Proust, undeva prin secolul al XVIII lea, in timpul regelui Ludovic al XV-lea. Se pare ca prajiturelele au aparut in oraselul francez Commercy si au fost cunoscute la curtea regala de Marie, sotia regelui.

Recunoasteti madlenele nu doar prin forma lor emblematica de scoica, ci si prin tehnica de realizare, fiind prajituri al caror aluat se lasa la odihnit in frigider, acest pas ajutandu-le sa formeze “perla” din scoica. Sunt prajituri-fursecuri care se coc rapid la temperatura inalta pentru a forma crusta si a ramane moi si pufoase la interior si vin intr-o multime de variante, de la cele simple la cele cu ciocolata, cu nuca, cu citrice ori in doua culori. Din pacate, nu sunt prajituri prea vizibile, cel putin nu la noi si nu prea le-am vazut prin cofetarii. Pe nedrept de altfel, caci sunt delicioase alaturi de o cana de ceai ori de lapte cald!

Reteta de astazi vine de la Gaston Lenotre, parintele cofetariei clasice, cel fara de care cofetaria nu ar fi ajuns la nivelul de arta la care e acum!

5.0 from 1 reviews
{Lemon Madeleines} - Madlene cu lamaie
 
Author:
Serves:: 30
Ingredients:
  • 4 oau intregi
  • 180g zahar
  • 1 lingurita extract de vanilie
  • 55g miere
  • 275g faina alba
  • 15g praf de copt
  • 2g sare
  • 225g unt, topit si racit
  • 1 lingura coaja de lamaie
Directions:
  1. Incepeti prin a cerne faina cu sarea si praful de copt.
  2. Combinati ouale si zaharul intr-un bol si mixati pana isi dubleaza volumul.
  3. Adaugati vanilia si mierea si mixati bine.
  4. Incorporati amestecul de faina apoi acoperiti vasul si dati la rece o ora.
  5. Dupa o ora, incorporati untul topit si racit, precum si coaja de lamaie.
  6. Puneti aluatul intr-un pos cu dui rotund apoi umpleti formele de madlene pe ¾. (va recomand sa ungeti formele cu unt, chiar daca sunt din silicon, intrucat crusta va fi mai buna).
  7. Coaceti in cuptorul preincalzit la 220C pentru 7-8 minute sau pana devin usor aurii, dar mare atentie sa nu le coaceti prea mult!

 

 

{Peanut Butter Kisses} – Fursecuri spritate cu unt de arahide

peanut butter kisses

I have a weakness for peanut butter, who doesn’t?!?! The flavor it gives to baked goodies is amazing and the aroma that floods the house is delightful. So no wonder that I loved making and baking these Peanut Butter Kisses. They are not just gorgeous, but also slightly crisp on the outside and a bit soft once you bite into them. They make an excellent treat for those moments when you really need a sweet fix (even if it’s 12 pm and you know desserts are forbidden at that time of the night!).

peanut butter kisses

Ever since I made Pierre Herme’s Viennese cookies, I fell in love with spritzed cookies. They way they look passed through a star nozzle is so pretty and they look amazing on a platter next to other cookies. Baking these kinda made me feel like Christmas from that point of view, especially since I baked them at the same time with these delicious chocolate chip cookies. How could one stand in front of a platter packed with goodies and not have one, two, three, four cookies?! Impossible mission, I’m telling you!

{Peanut Butter Kisses}
 
Author:
Serves:: 30 cookies
Ingredients:
  • 230g butter, softened
  • 60g smooth peanut butter
  • 175g dark brown sugar
  • 100g powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 325g all-purpose flour
  • ¼ teaspoon salt
Directions:
  1. Sift the flour and salt in a bowl.
  2. Combine the butter, peanut butter and sugars in a bowl and mix on medium speed for 3 minutes.
  3. Stir in the egg and vanilla and mix for another 2 minutes.
  4. Add the flour and mix just until combined.
  5. Spoon the batter on a pastry bag fitted with a star tip then pipe small dollops of batter on baking trays lined with parchment paper.
  6. Freeze the piped cookies for 15 minutes then bake in the preheated oven at 350F - 180C for 10 minutes or until the edges begin to turn just slightly golden brown.
  7. Once baked, remove from the oven and allow them to cool down in the pan.
  8. When chilled, you can dip them into melted chocolate partially and roll them through chopped peanuts.

fursecuri spritate cu unt de arahideROMANIAN

Desi imi place untul de arahide, incerc sa pastrez o limita si sa-l folosesc in cantitati mici. Imi place aroma pe care o imprima anumitor prajituri, insa in cantitati mari are tendinta sa fie innecacios. In cantitati limitate insa…. oh, cat e de bun!

peanut butter kisses

Imi doream de ceva timp sa repet experienta fursecurilor spritate, dar in cu totul alta forma si alt gust (desi recunosc ca si pe cele cu ciocolata le-am facut de nenumarate ori si ma surprind de fiecare data cu gustul lor minunat! Daca nu le-ati incercat inca, nu stiu ce mai asteptati!), asa ca aceste fursecuri cu unt de arahide au picat la tanc. Sunt usor crocante la exterior, putin moi la interior, delicioase cu un pahar de lapte.

Fursecuri spritate cu unt de arahide
 
Author:
Serves:: 30 fursecuri
Ingredients:
  • 230g unt, temperatura camerei
  • 60g unt de arahide
  • 175g zahar brun inchis
  • 100g zahar pudra, cernut
  • 1 ou intreg
  • 1 lingurita extract de vanilie
  • 325g faina alba
  • ¼ lingurita sare
Directions:
  1. Cerneti faina cu sarea.
  2. Combinati untul, untul de arahide si cele doua tipuri de zahar si mixati 3 minute.
  3. Adaugati oul si vanilia si continuati sa mixati inca 2 minute.
  4. Incorporati faina apoi puneti aluatul intr-un pos cu dui stelat si formati mici fursecuri pe o tava de copt tapetata cu hartie de copt.
  5. Congelati fursecurile pentru 15 minute apoi coaceti in cuptorul preincalzit la 180C pentru 10 minute sau pana devin usor aurii pe margine.
  6. Scoateti tava din cuptor si lasati-le sa se raceasca in tava.
  7. Dupa racire le puteti inmuia partial in ciocolata topita apoi rula prin alune tocate.

peanut butter kisses

{The Best Chocolate Chip Cookies} – Fursecuri cu picaturi de ciocolata

chocolate chip cookies

I’ve been on a very long and time consuming search for the perfect chocolate chip cookie since I started baking. I came very close with this recipe, but now I have one that takes the spotlight, one that shines and yields results like no others. The source of this recipe is chef Scott Green – check out his Instagram, it’s pretty delicious-looking!

chocolate chip cookies

I don’t trust recipes found online that easily, but years of experiments means that I now pretty much can tell if a recipe will turn out OK or not. Moreover, things get easier when there’s pictures involved. Little details like density in the sponge cake, uneven cookies or burnt bits can mean that either the recipe is bad or the way the recipe was made lacked technique and was just faulty over all. So I stay away from that kind of recipes – ingredients and time are precious and I’m not willing to waste loads of butter and chocolate just to take a chance on a recipe. But the first moment I read chef Scott’s recipe and saw a picture, I was sold! And boy, these cookies delivered the best chocolate chip cookies I ever tasted. Mind you, my son said “mum, they are just too good to be true!”. I think that was the first time he ever said anything like it! I have to admit it did impressed me – he’s not one to easily give away compliments, especially when it comes to desserts. He’s probably my most honest (and cutest) critic!

The Best Chocolate Chip Cookies
 
Author:
Serves:: 40-50 cookies
Ingredients:
  • 285g butter, softened
  • 180g white sugar
  • 215g dark brown sugar
  • 2 medium size eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 445g all-purpose flour
  • 125g bread flour
  • 10g salt
  • 4g baking powder
  • 4g baking soda
  • 350g dark chocolate chips (slightly chopped)
Directions:
  1. Sift the flours, salt, baking powder and baking soda.
  2. Combine the butter and sugars in a bowl and mix for 2 minutes on medium speed until pale and light.
  3. Stir in the eggs, one by one, then add the egg yolk and vanilla and mix well.
  4. Add half of the flour mixture and mix on low speed for 30 seconds until incorporated.
  5. Add the rest of the flour and chocolate and mix with a spatula until incorporated.
  6. Drop spoonfuls of dough on a baking tray lined with baking paper - use an ice cream scoop for this task, although you can easily form balls of dough - the dough is firm and pliable, easy to work with.
  7. Freeze the cookies for 1 hour at least then bake in the preheated oven at 350F for 12-14 minutes or until the cookies turn slightly golden brown on the edges.
  8. When done, remove from the oven and gently press the cookies with a potato masher to even them up.
  9. Allow to cool completely in the pan before serving.

chocolate chip cookiesROMANIAN

Inca de cand m-am apucat de prajiturit am tot cautat o reteta perfecta de fursecuri cu picaturi de ciocolata. Imi doream sa ramana moi la interior, usor crocante la exterior, sa fie aromate si pline de ciocolata, sa poti musca usor din ele, sa se topeasca in gura uniform, iar astazi am gasit-o in final! Sigur, si incercarile precedente au fost reusite, dar aceste fursecuri sunt superioare. Poate si pentru ca au fost decretate de catre piciul meu drept cele mai bune fursecuri mancate vreodata, citez “prea bune!”

Reteta apartine lui Scott Green, pastry chef american al carui profil de Instagram il urmaresc cu frenezie. De obicei nu am incredere in orice retete de pe internet, dar cand acestea vin de la profesionisti, prefer sa le acord prezumtia de nevinovatie sa zic asa. Am trecut, ca si voi, sunt convinsa, printr-o multime de nereusite, bazate pe retete care nu aveau pic de echilibru. Am invatat in timp insa ca nu tot ce zboara se mananca si ca nu tot ce e pe internet e si bun, asa incat acum imi aleg cu grija retetele pe care sa le incerc. Pur si simplu nu mai sunt dispusa sa irosesc ingrediente pretioase, precum untul si ciocolata.

chocolate chip cookies

Si daca acele retete vin si cu o fotografie, cu atat mai bine! Dintr-o simpla fotografie iti poti da seama cum va arata rezultatul final, clar, dar poti vedea si greselile din timpul prepararii sau, cateodata, poti vedea dezechilibrul din reteta. Ma refer la blaturi dense, fursecuri necrescute sau prea intinse in tava, prajituri arse – toate aceste detalii, poate neimportante pentru unii – fac diferenta in ochiul meu!

Fursecuri cu picaturi de ciocolata
 
Author:
Serves:: 40-50 fursecuri
Ingredients:
  • 285g unt, temperatura camerei
  • 180g zahar alb
  • 215g zahar brun
  • 2 oua medii
  • 1 galbenus
  • 2 lingurite extract de vanilie
  • 445g faina alba
  • 125g faina pentru paine*
  • 10g sare
  • 4g bicarbonat de sodiu
  • 4g praf de copt
  • 350g picaturi de ciocolata neagra (usor tocate)
Directions:
  1. Cerneti cele doua tipuri de faina, sarea, praful de copt si bicarbonatul intr-un bol.
  2. Combinati untul si cele doua tipuri de zahar intr-un bol si mixati timp de 2 minute pana devine deschis la culoare si omogen.
  3. Adaugati ouale, unul cate unul, si galbenusul, apoi incorporati vanilia.
  4. Adaugati jumatate din faina si amestecati pana la incorporare.
  5. Amestecand cu o spatula, incorproati restul de faina si ciocolata in acelasi timp.
  6. Formati fursecuri pe o tava tapetata cu hartie de copt - folositi o lingura de inghetata pentru a obtine fursecuri egale ca marime.
  7. Puneti tava in congelator pentru macar 1 ora, apoi coaceti in cuptorul preincalzit la 180C pentru 12-14 minute sau pana marginile devin usor aurii.
  8. Cand sunt gata, scoateti fursecurile din cuptor si presati-le usor cu o spatula - nu aplicati presiune mare, vrem doar sa devina uniforme, nu sa crape.
  9. Lasati fursecurile sa se raceasca in tava inainte de a servi.
Notes
* Faina de paine e o faina cu un continut ridicat de gluten, speciala pentru paine sau patiserie.

chocolate chip cookies