cookies stack
- 600g pasteurised eggs
- 1050g demarara sugar
- 1500g Equatorial chocolate
- 300g melted butter
- 300g T45 flour
- 30g baking powder
- 4g salt
Cookies stack
Ingredients
extreme ganache
- 1500g UHT cream
- 150 trimoline
- 1350g Equatorial chocolate
- 525g butter
Method
cookies stack
Paddle eggs and sugar together with whisk, sabayon texture. Use whisk attachment.
Melt chocolate completely and mix with melted butter.
Add the chocolate mixtures to the egg mixture and continue to paddle.
Sieve all dry ingredients and add into the mixture.
Pipe straight away and let it rest, 40 Min and pipe.
Bake at 160C for 9 min 100% humidity, fan 3.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
