Lunchbreak: Hot Chocolate Chicago chef Mindy Segal makes strawberry shortcake sandwich cookies

Hot Chocolate Chicago
1747 N. Damen
Chicago
www.hotchocolatechicago.com

Poppy Seed Short Dough

Ingredients:
7 1/2 oz. butter (room temp)
3/4 cup 10x sugar (powdered sugar)
1 large egg (yolk)
1 3/4 cup all purpose flour
2 Tbs poppy seeds
1 tsp kosher salt
1 vanilla bean (seed only)
1 tsp vanilla extract

Directions:
Cream butter and sugar until light and aerated. Scrape bowl and add yolk and vanilla extract. Mix until combined. Scrape bowl to bring together. Add all other ingredients and mix to combine. Bring dough together on work surface and wrap in plastic. Refrigerate for one hour, or overnight, to relax.

Strawberry Preserve-Lambic

Ingredients:
1 pint strawberries
1 small bottle of strawberry lambic
1/4 cup sugar
1 squeezed lemon

Directions:
Slice strawberries in small slices and macerate with syrup for one hour at room temperature. In a heavy duty saucepot, combine strawberries, lemon and lambic and cook over medium heat until liquid has been absorbed. Let cool completely and puree until smooth.

Strawberry Cream Filling

Ingredients:
8 oz. butter (room temp)
1/2 cup powdered sugar
8 oz. white chocolate (melted and cooled to room temperature)
8 oz. sour cream (room temp)
1/2 cup strawberry preserve
1 tsp. salt
1 tsp. vanilla extract
white chocolate (melted for dipping)
dark Chocolate for decoration

Directions:
Cream butter and sugat until light and aerated. Add melted white chocolate and mix to combine. Scrape bowl and bring together. Add sour cream and mix to combine. Scrape down bowl and add strawberry preserve. Mix to combine and season to taste with salt and vanilla extract. Divide dough in half and bring to room temperature. Roll each piece of dough approximately 10” x 12”. Score with a dough docker or a fork. With a cookie cutter, in any desired shape, cut cookies and place on a parchment lined sheetpan leaving a 1 ½ “ space in between. Bake at 350 ° for 10-12 minutes or until lightly brown around the edges. Let cool completely.

To Finish Cookies:
Turn half of the cookies over. In a pastry bag fitted with desired tip, pipe frosting on top of the turned over cookies. Place another cookie right side up to create a sandwich. Place in refrigerator to set for approximately one hour. Dip half of the cookie in melted white chocolate and place back on sheetpan. Take a spoon and drizzle dark chocolate on remainder of cookies. Refrigerate until they are ready to eat

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