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1 hour ago, jimb0 said:

i had that thought too but while it would be delicious it surely would have a much different texture no?

 

Potentially - you'd have to play around with it. In a bonbon, I'm not sure how much texture (apart from generic crunch) would actually come through...

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@jmacnaughtan, others on eG have mentioned making a pipeable layer with crushed gingersnaps or graham crackers, and I have experimented with that concept.  You are certainly correct that it takes some "playing around" to get the right mix of the crushed item and whatever holds it together.  Cocoa butter and the crushed cookie tasted horrible; chocolate tended to cause the layer to lose its crunch.  Most recently I tried @Rajala's idea for a gingersnap bonbon.  It calls for partially crushing gingersnaps and adding chocolate, ghee, and coconut oil, but my attempt lost the crunch (I finally made gingersnaps instead, and the resulting filling was delicious).  After my experiments, I concluded that a "praliné layer" (as it is called by some) does not come close enough for me to the crunch of a cookie.  It is an idea certainly worth more experimentation because it is so much easier to pipe in a layer rather than add a cookie plus a "moisture barrier."

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44 minutes ago, Jim D. said:

@jmacnaughtan, others on eG have mentioned making a pipeable layer with crushed gingersnaps or graham crackers, and I have experimented with that concept.  You are certainly correct that it takes some "playing around" to get the right mix of the crushed item and whatever holds it together.  Cocoa butter and the crushed cookie tasted horrible; chocolate tended to cause the layer to lose its crunch.  Most recently I tried @Rajala's idea for a gingersnap bonbon.  It calls for partially crushing gingersnaps and adding chocolate, ghee, and coconut oil, but my attempt lost the crunch (I finally made gingersnaps instead, and the resulting filling was delicious).  After my experiments, I concluded that a "praliné layer" (as it is called by some) does not come close enough for me to the crunch of a cookie.  It is an idea certainly worth more experimentation because it is so much easier to pipe in a layer rather than add a cookie plus a "moisture barrier."

 

ah i remember us discussing this at another juncture.

 

perhaps it's worth looking at the concept ab initio. instead of taking what amounts to a pre-made cookie (even if you're the one pre-making it) and modifying, deconstructing, or otherwise processing it to fit the need at hand, what about creating a product that gives the impression of a cookie and can be directly used in something like a bonbon? i use milk crumbs a lot, and while i've never put one in a bonbon, i think it might work. it's basically just mixing together flour, sugar, milk powder, and melted butter, and some salt. then you bake it until golden brown, add melted white chocolate, and some more milk powder, and stir every ten minutes or so until you end up with a bowl of coated, pea-sized cookie crumbs. i think they taste pretty great, to be honest, and they'd already be protected against water. they don't stick to each other and last forever in a bag in the fridge.

 

callebaut also makes crispearls, which i think could serve a similar purpose, but the diy crumbs will taste better.

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2 hours ago, Jim D. said:

@jmacnaughtan, others on eG have mentioned making a pipeable layer with crushed gingersnaps or graham crackers, and I have experimented with that concept.  You are certainly correct that it takes some "playing around" to get the right mix of the crushed item and whatever holds it together.  Cocoa butter and the crushed cookie tasted horrible; chocolate tended to cause the layer to lose its crunch.  Most recently I tried @Rajala's idea for a gingersnap bonbon.  It calls for partially crushing gingersnaps and adding chocolate, ghee, and coconut oil, but my attempt lost the crunch (I finally made gingersnaps instead, and the resulting filling was delicious).  After my experiments, I concluded that a "praliné layer" (as it is called by some) does not come close enough for me to the crunch of a cookie.  It is an idea certainly worth more experimentation because it is so much easier to pipe in a layer rather than add a cookie plus a "moisture barrier."

 

Yeah, the thing I did isn't like a complete crunchy element, but more a little crunchy texture.

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On 2/1/2021 at 6:44 PM, Jim D. said:

@kriirk, earlier in this thread, in your discussion of the NYT shortbread recipe, you stated that one should not make rounds from it:  "Please also note that low flour content means non-suitable for making 'rounds.'"

 

Can you explain why this is true?  I ask because I often make round cookies from shortbread and have had some difficulty with them and am always looking for a solution.

 

 

Sure. Only the flour provides structure/shape in this recipe. Without enough flour, the dough becomes liquid at some point as heat rises, and the 'round' will flatten and look more like a small pool.

 

Edit - looking at your photo, it looks more like the cause was air bubbles inside the dough.

Edited by kriirk (log)
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6 hours ago, kriirk said:

 looking at your photo, it looks more like the cause was air bubbles inside the dough.

 

Perhaps I should not use an electric mixer to cream the butter and sugar to start--although doing it by hand does not sound like an easy task (yes, I do know electric mixers have not always existed!).  But why would the "crater" effect not happen with larger pieces made from the same dough?

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soft doughs in "pans" always rise fast/quicker/more around the edges.

makes common sense - that's where the heat is.....

is is also not at all uncommon for doughs to "rise up then sink" as they finish cooking / and or cool.

except that around the edges, doughs may stick to the walls.  an issue noted in souffles, for example - butter/sugar the wall of the pan/pot so the souffle can more easily "climb" . . .

 

multiple xxxxx-berry buckles and xxxx-fruit cobblers exhibit that behavior.  if I don't turn back the oven temp when the edges are set  to a

'pretty& browned' stage - the middle eventually gets done but the edges wind up burnt/dry/crispy/un-nice.....

 

the mini-craters on the bottom is likely due to water content in butter in / near directly in contact with the baking surface aka pan/sheet/stone....

the water "explodes" when turning to steam and makes a hole....

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soften the butter, don't cream for as long or at a high speed, and try using a perforated sheet pan lined with parchment to bake the cookies.  I don't know that this would work but when baking puff pastry and you want it to stay flat,  you bake it between sheet pans (have parchment under and on top of your dough when baking) so it's worth a try.

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