Скачать или смотреть SNICKERS COOKIES (NO BAKE) | EASY NO BAKE FERRERO ROCHER | PISTACHIO CHEESECAKE COOKIES

EASY NO BAKE FERRERO ROCHER DESSERTS

COOKIES
16 ladyfingers
CREAM
250 g mascarpone
275 g chocolate spread

CHOCOLATE MIXTURE
150 ml milk
55 g chocolate spread

GARNISH
hazelnuts (finely chopped & roasted)
Mix the mascarpone and chocolate spread until smooth. Set aside 40 g of the cream mixture and place the rest in a piping bag.

PISTACHIO CHEESECAKE COOKIES

CHEESECAKE MIXTURE
150 g cream cheese (room temperature)
30 g powdered sugar
8 g vanilla sugar (1 sachet)

COOKIE DOUGH
135 g unsalted butter
200 g white caster sugar
8 g vanilla sugar (1 tbsp, or 1/2 tsp vanilla extract)
1 medium egg
50 g pistachios (unsalted)
235 g all-purpose flour
7 g baking powder
100 g white chocolate

INSTRUCTIONS
Put the cream cheese, powdered sugar, and vanilla sugar in a deep bowl and mix until smooth.
Transfer the cheesecake mixture to a piping bag and pipe small dollops onto a baking tray lined with parchment paper (about 20 g per piece). Place in the freezer until completely firm.
Add the melted butter, white caster sugar, and vanilla sugar to a bowl and mix until smooth. Add the egg and mix well. Stir in the finely ground pistachios. Sift the flour and baking powder over the bowl and mix until smooth. Fold in the chopped white chocolate.
Divide the dough into equal portions of about 75 g each.
Take one portion of dough, roll it into a ball, and flatten it slightly.
Spoon 1 teaspoon of pistachio paste into the center, place a frozen dollop of cheesecake mixture on top, and press a biscuit on top of that. Fold the dough around the and roll into a ball again.
Place the dough balls on a baking tray lined with parchment paper and gently flatten them. Bake in a preheated oven at 200°C (390°F) for 12-15 minutes.
Immediately after removing from the oven, garnish the cookies with extra white chocolate, pistachio paste, and chopped pistachios. Allow to cool completely.

SNICKERS COOKIES (NO BAKE)

COOKIE DOUGH
150 g tea biscuits
250 g condensed milk
PEANUT CARAMEL MIXTURE
100 g peanuts (roasted & unsalted)
175 g caramel

TOPPING
150 g milk chocolate peanuts (unsalted)
Grind the tea biscuits finely in a food processor.
Place the finely ground biscuits together with the condensed milk in a deep bowl and mix until smooth.
Take 15 grams of the cookie dough at a time and shape it into a ball. Repeat until all the dough is used. Flatten the dough balls.
Place them into the cavities of a silicone mold. Press the dough firmly with your fingers so that the base and sides are completely covered. Fill all cavities and place the mold in the refrigerator.
Chop the peanuts and put them in a bowl.
Add the caramel and mix until combined.
Transfer the peanut-caramel mixture to a piping bag and snip off the tip.
Melt the milk chocolate au bain-marie.
Transfer the melted chocolate to a piping bag and snip a small tip.