Recipe difficulty: Easy
Prep time: 45 min
Makes: 4 cookies
What is the Matcha Dubai Chewy Cookie?
The filling is made with a combination of pistachio paste, Callebaut White Chocolate W2, crunchy butter roasted Kadaif, huiletine, and lemon confit to create a rich "Dubai bar style" centerpiece. The delicate vanilla aroma and well-balanced flavour of the W2 go perfectly with pistachios and kadaif. The marshmallows that wrap the filling are generously seasoned with cocoa and garnished with matcha powder, with a hint of sweetness and bitterness, and a chewy texture that harmonizes perfectly with the luxurious interior.
Prepare it yourself!
In 2 easy steps
Step 1 - Matcha Dubai Chocolate Filling
Ingredients
- 260g - Kadaif
- 60g - Callebaut Pailleté Feuilletine
- 52g - Salt-free butter
- 400g - Callebaut or Cacao Barry Pistachio Paste 100%
- 120g - White Chocolate Callets: Recipe N° W2
- 25g - Matcha powder
- 80g - Lemon confit
Preparation
- Melt the white chocolate to 40°C.
- Mix the pistachio paste and Matcha powder at 23°C until smooth.
- Mix the roasted kadaif in butter and mix evenly.
- Pack in Sillikomart mochi donut ring moulds, embed lemon confit, and freeze.
Step 2 - Chocolate Marshmallow Dough, Decoration and Assembly
Ingredients
- 600g -Marshmallow
- 127.5g - Salt-free butter
- 75g - Cocoa Powder
- 400g - Skim milk powder
- appropriate amount - Matcha powder
Preparation
- Slowly melt the butter and marshmallows over low heat.
- Sift the cocoa powder and skim milk, add and mix.
- Sprinkle matcha on top of it and stretch it thinly and pull it out in a round shape.
- Divide the ingredients into 50 g chunks, pack them in silicone moulds and freeze.
- Wrap the frozen filling in 30 g of marshmallow dough.
- Sift the matcha powder to finish.
