Recipe difficulty: Easy
Prep time: 45 minutes
Makes: 27 cookies
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!
In 2 easy steps
Step 1 - Dubai Chocolate Filling
Ingredients
- 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
- Dissolve the white chocolate at 40°C, add the pistachio paste at room temperature and mix.
- Add the butter-roasted kadaif and payutefoyutine (dried crepe dough or fiyantine) and mix.
- 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.
- Cut the mold on a pallet and freeze it.
Step 2 - Chocolate Marshmallow Dough, Decoration and Assembly
Ingredients
- 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
- Put the butter in a saucepan, put it on the fire to melt, add the marshmallows, melt slowly, and mix.
- Add the sifted cocoa and skim milk powder and mix.
- Divide one piece into 30g pieces, roll it up, and prepare the frozen dough.
- Fill the filling with marshmallows divided into 20g.
- Sprinkle with cocoa to finish.
