Swiss Spitzbuben Cookie by @cedriklorenzen

1h

10 servings

🧈

200 g

Vanilla butter

🍫

200 g

Vanilla white chocolate

🫐

200 g

Raspberry puree

🍓

2 drops

Strawberry essence

🍬

100 g

Caster sugar

🍖

1

Gelatine sheet

🍮

2.5 g

Agar

🍋

15 ml

Lemon juice

🫐

100 g

Fresh raspberries

🫐

100 g

Raspberry jam

  1. Purée
    • raspberry puree
    • caster sugar
    • gelatine sheet

    Prepare the raspberry gel by mixing raspberry puree, strawberry essence, caster sugar, gelatine sheet, agar, and lemon juice. Heat until combined and let it set.

  2. Bake
    • vanilla butter

    Prepare the vanilla butter biscuit base and bake in the oven at 350°F (175°C) for 15 minutes.

  3. Freeze
    • vanilla white chocolate
    • vanilla butter

    Prepare the vanilla white chocolate ganache monte and encase in a coco butter shell. Freeze until set.

  4. Assemble
    • raspberry gel
    • raspberry jam
    • vanilla butter

    Assemble the cookies by spreading raspberry gel on the biscuit base, adding fresh raspberries and raspberry jam, then topping with another piece of vanilla white chocolate ganache monte encased in a coco butter shell.

Swiss Spitzbuben Cookie by @cedriklorenzen

1h

10 servings

🧈

200 g

Vanilla butter

🍫

200 g

Vanilla white chocolate

🫐

200 g

Raspberry puree

🍓

2 drops

Strawberry essence

🍬

100 g

Caster sugar

🍖

1

Gelatine sheet

🍮

2.5 g

Agar

🍋

15 ml

Lemon juice

🫐

100 g

Fresh raspberries

🫐

100 g

Raspberry jam

Preparation Steps

  1. Step 1/4

    Prepare the raspberry gel by mixing raspberry puree, strawberry essence, caster sugar, gelatine sheet, agar, and lemon juice. Heat until combined and let it set.

    🫐raspberry puree
    🍓strawberry essence
    🍬caster sugar
    🍖gelatine sheet
    🍮agar
    🍋lemon juice
    🥄spatula
    🥄whisk

  2. Step 2/4

    Prepare the vanilla butter biscuit base and bake in the oven at 350°F (175°C) for 15 minutes.

    🧈vanilla butter
    🥄spatula

  3. Step 3/4

    Prepare the vanilla white chocolate ganache monte and encase in a coco butter shell. Freeze until set.

    🍫vanilla white chocolate
    🥄whisk

  4. Step 4/4

    Assemble the cookies by spreading raspberry gel on the biscuit base, adding fresh raspberries and raspberry jam, then topping with another piece of vanilla white chocolate ganache monte encased in a coco butter shell.

    🫐raspberry gel
    🫐fresh raspberries
    🫐raspberry jam
    🍫vanilla white chocolate
    🥄spatula

Composition

Ingredients

Types

Dairy, Fruit, Flavoring, Sweetener, Gelatin, Thickener

Ingredients

vanilla butter, vanilla white chocolate, raspberry puree, strawberry essence, caster sugar, gelatine sheet, agar, lemon juice, fresh raspberries, raspberry jam

Allergens

Dairy

Dietetics

Dietary regimen

to inform

Calories

250 kcal

Macro nutrients

Protein: 3g, Fat: 15g, Carbohydrates: 30g, Sugar: 18g, Fiber: 2g

Nutritional Information

Minerals

Calcium: 50mg, Iron: 1mg

Vitamins

Vitamin C: 10mg, Vitamin A: 200IU

Preparation

Time Information

Preparation

45 minutes

Cooking

15 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

4 steps

Equipments

Utensils

spatula, whisk, cookie cutter

Appliances

freezer, oven

Type

Type

Type Of Dish

Dessert

Occasions

Snack

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Swiss

Geographic

to inform

Various

Aspect

Texture

Crunchy, Moussy

Flavors

Sweet, Acidic

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (airtight container), fridge : 5 days (airtight container), freezer : 1 month (airtight container)