What is the Dubai Chewy Cookie?
The Dubai bar filling is made with pistachio paste, Belgian white chocolate W2, crispy butter-roasted kadaif, and feuillantine. The delicate vanilla aroma and well-balanced flavour of the Callebaut W2 go perfectly with pistachios and kadaif. The marshmallow that surrounds it is made with plenty of single-origin cocoa from Cameroon, giving it a chewy texture and a subtly sweet taste.
Prepare it yourself!
Make the Dubai Chocolate Filling
Here's what You need:
Quantity - Ingredient
260g - Kadaif
400g - Callebaut Deco&Textures - Pailleté Feuilletine - 2.5kg Box
52g - Salt-free butter
400g - Callebaut Nuts - Pure Pistachio Paste - 1kg Bucket
120g - White Chocolate Callets: Recipe N° W2
optional piece - Amarena cherry
Preparation
4 easy steps:
Step - Instructions
1. Dissolve the white chocolate at 40°C, add the pistachio paste at room temperature and mix.
2. Add the butter-roasted kadaif and payutefoyutine (dried crepe dough or fiyantine) and mix.
3. It is poured into molds or divided into 30g pieces with a disher, rolled, refrigerated, and further rolled and shaped when it cools and hardens. Or narrow it down to the heart shape of the Sillikomart Professional. If desired, add the amarena cherry in the middle.
4. Cut the mold on a pallet and freeze it.
Chocolate Marshmallow Dough, Decoration and Assembly
Here's what You need:
Quantity - Ingredient
400g - Marshmallow
85g - Salt-free butter
50g - Callebaut Callebaut Signature Collection - Velvet Rouge Ultime Powder - 1kg
40g - Skimmed milk powder
Q.S.g - Callebaut Callebaut Signature Collection - Velvet Rouge Ultime Powder - 1kg (for decoraction)
Preparation
5 easy steps:
Step - Instructions
1. Put the butter in a saucepan, put it on the fire to melt, add the marshmallows, melt slowly, and mix.
2. Add the sifted cocoa and skim milk powder and mix.
3. Divide one piece into 30g pieces, roll it up, and prepare the frozen dough.
4. Fill the filling with marshmallows divided into 20g.
5. Sprinkle with cocoa to finish.
