Harvest Grape Cream Cheese Cookie Dough
Servings: 24 cookies
Calories: 390kcal
Cost: $18
Autumn's best treats
Print Recipe
Equipment
- 1 Stand mixer
- 1 Food processor
- 1 Immersion blender
- 2 Baking trays
- 1 Cooling rack
- 1 Saucepan
- 1 Bowl
- 6 deli containers
- 1 Rubber spatula
- 1 Dough scraper
- 1 Large ice cream scoop
- 3 Piping bags
Ingredients
Cookie Dough
- 330 g Butter at room temp
- 150 g Cream cheese at room temp
- 2 g Kosher salt
- 260 g Raw sugar
- 50 g Blackcurrant or Açai freeze dried powder sifted
- 2 ea. Eggs at room temp
- 560 g All-purpose flour
- 15 g Baking powder
Black Muscat Grape Caramel
- 110 g Sugar
- 140 g Heavy cream
- 2 g Fleur de sel or Kosher salt
- 80 g Black muscat grape juice
- 50 g Butter cubed and cold
- 2 g Gelatin sheet 200 bloom
Walnut Butter
- 250 g Walnuts lightly toasted
- 15 g Walnut or hazelnut oil
- 50 g Praliné spread or Nutella
Instructions
Cookie Dough
- Start by combining flour and baking powder in a bowl. In a stand mixer fitted with the paddle attachment, beat together butter, cream cheese, sugar, and salt until smooth. Then, incorporate the blackcurrant powder into the mixture and blend until it is evenly distributed. Next, add the eggs one at a time, mixing well after each addition. Gradually add the powders to the mixture and continue to mix on low speed until everything is combined. Don't forget to scrape down the sides of the mixing bowl to ensure all the ingredients are fully incorporated.
- Use an ice cream scoop to portion out the dough (2ounces/60g) onto a baking sheet lined with parchment. Store half sphere cookies in the refrigerator for up to a week. It can be kept in the freezer for later use.
Black Muscat Grape Caramel
- To start, we begin by soaking gelatin in cold water for about 10 minutes, allowing it to soften and bloom. Meanwhile, heat up heavy cream in the microwave until it is hot; set aside. Next, we move on to the caramel stage, where sugar is cooked until it reaches a deep amber color. Once the caramel is ready, carefully pour in the hot heavy cream, stirring constantly to ensure a smooth and homogeneous mixture.
- Add grape juice and cook for 3 minutes. Add butter and remove caramel from the heat. Add the softened gelatin.
- Transfer the mixture to a narrow container. Mix with an immersion blender. Reserve grape caramel in the refrigerator for up to 2 weeks.
Walnut Butter
- To make your own walnut butter, start by lightly toasting walnuts in the fan oven at 320ºF/160ºC for approximately 10 minutes. Do not over toast – walnuts get bitter. Let the walnuts cool to room temperature before proceeding. Next, place the walnuts in a food processor along with the oil, and blend until it forms a smooth paste. You may need to scrape down the sides of the food processor and continue blending until you reach your desired consistency. To add extra depth of flavor and a touch of sweetness, you can also add a pinch of salt and a dollop of praliné spread or Nutella to the walnut butter. Continue blending until everything is well combined and the butter is smooth and creamy. You can store it at room temperature for a while.
Baking
- Pre-heat fan oven to 320ºF/160C. When placing the cookies on the tray, be sure to leave at least 2 inches of space between each cookie. This will give them room to spread out as they bake without running into each other. Pre-bake cookies for 9 minutes. Remove the tray from the oven and gently press down each cookie using the bottom of a glass.
- Gently pock cookies with the tip of the piping bag and fill each with some walnut butter. Put cookies back in the oven for 8 minutes.
- Top each cookie with 3 dark chocolate disks. Transfer cookies on the cooling rack. Let them cool to room temperature.
Toppings
- Pipe out dollops of black muscat marmalade. Add dots of blackcurrant marmalade and caramel here and there. Decorate with grapes halves.
- Add lemon zest. Enjoy!
Nutrition
Serving: 90g | Calories: 390kcal
