Chocolate Pinecone

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Chocolate Pinecone
Ganache Ingredients:
Tuile Ingredients:
Ganache Ingredients:
Tuile Ingredients:
Ganache Directions:
  1. Put the chocolate, cream and butter in a metal mixing bowl
  2. In a large pot, bring some water to boil and then lower the heat to low.
  3. Using the double boiler method, melt the chocolate and
  4. Stir in the flavoring, if using. Make sure to taste to make sure you have the right flavor profile before placing in the fridge to cool. Check out the photos above for an optional method for cooling the ganache quickly. While the ganache is cooling start working on the cookies.
  5. Once cooled, divide the ganache into 4 equal portions.
  6. Then shape the ganache to look like an egg with a flat bottom so that it can sit without rolling.
  7. Then take one of the cookies and insert a corner into the ganache as close to the bottom as possible.
  8. Inset the next cookie next to it so that they just touch and continue until your ganache egg looks like it’s wearing a tutu skirt.
  9. Then start inserting the cookies directly above the “tutu skirt”. The first insertion point should be between two of the bottom cookies and as close to the "tutu skirt" as possible so that you cannot see the ganache.
  10. Continue going up until you reach the top.
  11. When finished, dust powdered sugar to make it look like snow.
  12. Your treat is now done.
Tuile Directions:
  1. Preheat oven to 350 degrees.
  2. Create a template for the cookie size on paper. I designed a template to make the cookies .75-inch squares with a .25-inch wide spacing in between. Set aside.
  3. Sift the flour twice and set aside.
  4. In a mixing bowl, beat with a hand mixer the butter and sugar on medium speed until well combined, about 2 minutes.
  5. Add flour and cocoa and mix to combine.
  6. Gradually beat in egg whites and continue to beat for 4 minutes.
  7. Transfer the batter into a piping bag with a basket weave tip #45 or petal tip #150.
  8. Place your template on baking tray.
  9. Cover the template with parchment paper.
  10. Pipe the batter onto the parchment paper until the entire tray is filled. Avoid making the cookies thick. Keep them thin and even.
  11. Carefully remove the template and place the pan in the oven to bake. Bake for 5 to 8 minutes.
  12. In the meantime, repeat process to make more cookies until all the batter is gone.
  13. Once the cookies are cooked, allow to cool for about 2 minutes in the pan then carefully remove the cookies together with the parchment paper and let them cool completely on the counter.
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