Lace Cookies with Gooey Center

Name: Lace Cookies with Gooey Center
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters fresh decaffeinated espresso beans, crushed in a mortar or coarse-ground in a grinder 1/2 cup chopped pecans; 118 milliliters light corn syrup; 946 milliliters cream; 118 milliliters all-purpose flour; 118 milliliters light brown sugar; 10 servings Powdered sugar; 1 pints raspberries; 0 teaspoons salt; 454 grams semisweet chocolate; 6 Tbsps unsalted butter, melted; 0 teaspoons pure vanilla extract

For $2.27 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 812 calories, 6g of protein, and 60g of fat. From preparation to the plate, this recipe takes approximately 35 minutes. A mixture of salt, corn syrup, flour, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

The day before, make the ganache center: In a saucepan, heat the cream until boiling and pour over the chopped chocolate.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Sauce Pan

Whisk to combine and then strain. Chill overnight. The next day, whip the ganache in a mixer with a whisk attachment until almost stiff, but still a little gooey.

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Blender

Whisk

Preheat the oven to 350 degrees F.

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Oven

In a mixer with a whisk attachment, combine the salt, brown sugar, and corn syrup.

Ingredients you will need

Brown Sugar

Corn Syrup

Salt

Equipment you will use

Blender

Whisk

Add the flour, butter, and vanilla extract, and mix well.

Ingredients you will need

Vanilla Extract

Butter

All Purpose Flour

Add the espresso and pecans and mix just to combine.

Ingredients you will need

Espresso

Pecans

Line a baking sheet with parchment paper. Dollop large tablespoonfuls of batter onto the parchment paper, leaving plenty of room between them as the lace cookie tuiles will spread out as they bake to about 5-inches in diameter.

Ingredients you will need

Spread

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Baking Paper

Baking Sheet

Oven

Bake until the edges are browned, about 8 to 10 minutes. When done, the tuiles will be bubbly and flat.

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Oven

Once the tuiles are baked, and while still hot but cool enough to hold together, individually peel the tuiles off the parchment paper, and drape them over a short, 3 to 4-ounce rocks or lowball drinking glass and leave them to cool. Repeat until all the tuile batter is used up. When cool, store carefully in an airtight container.

Equipment you will use

Baking Paper

When ready to serve, fill lacey tuile-cookie cups with the ganache, and dot with raspberries then give them a dusting of powdered sugar.

Ingredients you will need

Powdered Sugar