PASTRY & BAKING NORTH AMERICA
N O R T H
A M E R I C A
Volume 6 Issue 1 2012
Margue Grand Gateaux
Carlo’s & Buddy
VOLUME 6 ISSUE 1 2012
WWW.
PA S T R Y N A .COM
Printed In Singapore
Hands On Chocolate
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COLLECTION
ETIENNE
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By
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ADE CH
O
C
Chocolate
Diamants
Photos by Vanessa Stump
Diamants are very buttery and crumbly cookies that are
usually rolled out in a log shape, rolled in sugar, sliced and
baked. In this installment of Hands On Chocolate, we
have added cocoa powder to a traditional diamant recipe
These French style cookies (“diamant” means diamond
in French) are easy and inexpensive to produce yet yield
exceptional dividends by adding diversity and a certain je
ne sais quoi to your menu.
Dough
220g Unsalted butter
100g Sugar
2g Fine Salt
240g All Purpose Flour
50g Collection Etienne Cacao Rouge
0.5g Saigon Cinnamon
2 Egg Whites
Pinch of Salt
Nib Sugar
150g Collection Etienne Cacao Nibs
150g Sugar
60 Pastry & Baking North America
Publisher’s Note: Prior to his joining Guittard
Chocolate as the in-house pastry chef, Donald
Wressell spent 19 years at the Four Seasons
Beverly Hills where he was named the 2005 Pastry
Chef of the Year, won Silver and Gold medals in
the Grand Salon Culinaire and placed second at
the Les Masters du Chocolat competition. Chef
Donald also represented the USA four times in
Le Coupe du Monde de la Patisserie and recently
captained the winning team at the 2011 National
Pastry Team Championship.
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7.
1. Blend butter with sugar and salt.
Do not aerate.
2. Sift flour with cacao rouge and cinnamon
and add to butter, mix until dough just
comes together.
3. Place in a sheet pan and refrigerate.
4. Divide dough.
5. Scale into (6) 200g pieces.
6. Roll onto a lightly floured work surface.
7. Roll into baking paper and refrigerate
until ready to bake.
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Hands On Chocolate
8.
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62 Pastry & Baking North America
8. Process nibs and sugar into fine
particles.
9. Lightly beat egg whites with a pinch
of salt.
10. Remove dough log from baking paper.
11. Brush egg whites onto chilled
dough logs.
12. Roll dough logs in nib sugar.
13. Slice cookies in 1 cm slices.
14. Bake at 340°F (170°C) about 14
minutes until done.