Pistachio Cherry Cookie

For the Cherry Confit

Ingredients Preparation
  • 327g
    cherry purée
  • 21g
    raspberry puree
  • 16g
    passion fruit purée
  • 7g
    Pectin NH
  • 94g
    Sugar #2
  • 2g
    citric acid solution
  1. Heat all purées to 86° F
  2. Add the mix of pectin and dextrose and boil.
  3. Add sugar #2 and boil.
  4. Cook to 55 brix or 219° F.
  5. Add citric acid solution.
  6. Cast in 6 grams per each cookie (Demarle Medallions #FP1097) and then freeze.

For the Pistachio Cookie

Ingredients Preparation
  1. Cream butter and sugars.
  2. Add pistachio butter.
  3. Add eggs and scrape the bowl.
  4. Add the mix of all dry ingredients.
  5. Add granulated pistachios.

For the Procedure

  1. Scoop 70 grams each cookie.
  2. Press confit medallion into cookie 3. Bake at 320° F for about 12 minutes. center. Enclose Cookie.
  3. Bake at 320° F for about 12 minutes.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528