BRIO-MAC-COOKIE

Method

Brioche

Leave the yeast in the lukewarm milk for 10 mins.
Add all the ingredients except Salt and butter.
Make a dough.
Now add salt and add the butter in batches.
Once all added let the dough become elastic and come together.
Cover and let the dough rest for 2 hrs outside.
Knock back and let it rest in the fridge to chill.

Nutcellars Macadamia & Milk Chocolate Cookie Dough

Cream the butter, nut butter and sugar.
Add the eggs slowly.
Sieve together and add the dry ingredients.
Now add the chopped chocolate and chopped macadamia.
Roll between the parchment sheets 3-4 mm in size, then freeze.
Cut with a 5/6 cm round cookie cutter.

Ganache Filling

Heat the cream with the glucose.
Make a Dry Caramel with sugar and add the cream with glucose.
Now add the butter and mix.
Add everything to the chocolate and blend. Emulsify.
Leave to set.

Assemble

Preheat the oven to 170 degrees centigrade.
Grease 7/8 cm round foil cups with soft butter, or use a muffin tray instead. Set for 5 minutes in the fridge.
Now take the dough out of the fridge and divide into 50g balls.
Make the ball round and put into the cups.
Leave to prove in a prover or warm oven.
When proved, place the cookie disc on the top and bake it.
Once baked completely leave to cool to room temperature.
Once cooled make holes on the side and fill them with the delicious salted caramel filling.

Enjoy with a cup of coffee!