Citrus cookie

Ingredients

40 cookies

Cookie dough

340 g Butter
724 g Brown sugar
14 g Salt
10 g Potato starch
200 g Eggs
667 g Flour
40 g Baking powder

Bergamot coulis

250 g Bergamot puree
16 g Sugar

Assembly

600 g Confit of mandarin zests
300 g Chocolate decoration

Confit of mandarin zests

Our confit of mandarin zests is made from fruit processed fresh at our primary processing facility in Spain. This ability to transform the fruit while fresh helps preserve the full aromatic richness of citrus fruit and the authenticity of its flavour. Its thick, generous texture, filled with finely cut zest pieces, is easy to spoon and delivers an intense mandarin freshness. Balancing sweetness with the delicate bitterness characteristic of citrus peel, this confit enhances pastry, ice cream, chocolate and culinary creations alike.

Discover our Confit of citrus zests product range

Preparation steps

1. Cookie dough

Mix the butter, brown sugar with the dough hook attachment. Once a creamy dough is obtained add the eggs and mix with the flour, salt and baking powder. Shape in balls of 45g and bake at 165°C for 8 minutes.

2. Bergamot coulis

Heat half of the bergamot puree, mix the remaining puree with starch and sugar. Bring to a boil and add the mix puree/starch/sugar. Cook until thickening.

3. Assembly

Spread a layer of confit of mandarin zests on the cooled cookie. Spread the bergamot coulis and put a chocolate decoration disk then melt it.

A creation by

Rémi Bouiller

Rémi is a young veteran of the Paris pastry scene, he offers modern and refined desserts at Kreme Salon de Thé in Paris. His love for natural products makes him an ideal Andros Chef’s collaborator. He has taking part of the amazing serie “Best professional pastry chefs” on M6 network’s.

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