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Salted Caramel Crème Chocochip Cookie Cup

Posted on 18 November 2021

Pep up your Thanksgiving Dinner table with these 'bite-sized', 'pop-in-the-mouth', Fall themed Chocochip Cookie Cups, filled with our Natural Salted Caramel flavored Crème Patisserie. 

Ingredients

FOR CHOCOCHIP COOKIE CUPS
  • Unsalted butter: ½ cup or 113 gm or 1 stick
  • White granulated Sugar: 150 gm or ¾ cup
  • Light Brown Sugar: 50 gm or ¼ cup
  • Large Egg: 1
  • Amoretti® Vanilla Bean Artisan: 1 tsp.
  • All-purpose flour: 2 cups or 240 gm.
  • Baking Soda: ½ tsp.
  • Salt: ¼ tsp.
  • Mini Choco chips: 1 cup
FOR SALTED CARAMEL CRÈME:
Custard
  • Milk: 1 Cup
  • Sugar: 4 Tbsp. (Divided into 2)
  • Amoretti® Vanilla Bean Artisan: 1 tsp.
  • Cornstarch: 2 Tbsp.
  • Egg Yolks: 3 (Of Large Eggs)
  • Unsalted Butter: 1 tbsp.
Cream
FINAL TOUCH
  • Melted chocolate of choice
  • Sprinkles of your choice

Directions

CHOCOCHIP COOKIE CUPS
  • Preheat the oven to 350 F or 180 C.
  • Cream the butter in a stand mixer or with a hand mixer for a minute. Add in both the sugars and continue to cream for 5-10 minutes, until fluffy and light.
  • Add in the egg, scrape down the bowl and blend on medium speed until fully incorporated.
  • Add in the Vanilla Artisan and give it one last mix.
  • Sift the flour, baking soda and salt together and drop it into the mixing bowl. Mix on low until just incorporated. Use a spatula to scrape down the sides and bring the dough together. Fold in the mini choc chips.
  • Take a mini cupcake tray and fill the cookie dough into the cavities and shape the little cookie cups. Bake for 8-10 minute or until slightly golden brown.
SALTED CARAMEL CRÈME
  •  In a hard bottomed saucepan, pour in the milk along with the Vanilla Bean Artisan and 2 Tbsps. of sugar. Heat on medium flame.
  • In a bowl, drop in the egg yolks and the other 2 Tbsps. of sugar. Hand whisk it until light and creamy. Add the cornstarch and whisk again until fully incorporated.
  • As soon as the milk starts to simmer, pour a bit into the egg mix to temper it. Pour the egg mix back into the milk mix and whisk it until the mix starts thickening. Lower the flame and finish off with a spatula. The thick mix will start coming off from the sides of the pan.
  • Switch off the flame and add in the butter. Pass the custard through a strainer and cool in the fridge with a cling wrap touching the custard and sealing off any contact with air. Refrigerate for minimum 4-5 hours.
ASSEMBLY
  • Cool the cookie cups before, jimmying it out of the cavities. Dip the cookies in the melted chocolate so that it is rimmed with chocolate. Dip it in sprinkles and chill until ready to use.
  • Take a bowl and whip up the whipping cream with 2 Tbsps. of powdered sugar.
  • Take out the chilled pastry cream, add the Salted caramel Artisan to it and beat it on a stand mixer or with a hand mixer. Fold in the whipped cream.
  • Transfer the cream to a piping bag and pipe it in to the cookie cups.
  • Decorate with a drizzle of Amoretti® chocolate syrup or Amoretti® caramel syrup (optional) or even more sprinkles.
  • Enjoy immediately or let it rest in the refrigerator overnight to let the flavors seep into the cookie cups. Stays refrigerated for 3-4 days. Use it for a party or dessert table or simply snack on with a glass of milk!

 

Products used in this recipe

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