CHOCOLATE

MEDALLIONS
for 15 cookies d=7 cm

Copyright©2023 International Pastry Academy KICA, All rights reserved.

Photo credit: Dmitriy Khoroshayev
 Chocolate Medallions
for 15 cookies d=7 cm

CHOCOLATE SHORTCRUST DOUGH

Ingredients Total weight: ~ 546 g 100%

• All-purpose flour 115 g 21%

• Butter 82% 175 g 32%
• Icing sugar 90 g 16%
• Egg yolks 30 g 5%
• Chopped hazelnuts 80 g 14%
• Sea salt 3g 1%
• Cocoa powder 20 g 4%
• Dark chocolate 70% 33 g 5%

1. Place room temperature butter, salt and icing sugar in the bowl of
a stand mixer and whip on high speed until you get a light, smooth
and airy texture.

2. Gradually add room temperature egg yolks, constantly mixing with

the paddle attachment on low speed.

3. Sift the flour and cocoa powder, add to the mixing bowl, mix with a
silicone spatula.

4. Chop the chocolate into small pieces. Add chopped chocolate and
hazelnuts to the batter mixture.

5. Transfer the batter to a piping bag.

6. Line a tray with a perforated silicone mat and pipe 35 g of the

batter in 15 baking rings d=7 cm and h=1.5 cm.

7. Bake the cookies in the oven, preheated to 170 °C / 338 °F, for
about 15 minutes.

8. Let the cookies cool at room temperature without unmolding them.

DECORATION

Ingredients

• Baked cookies
• Tempered dark chocolate 70% 50 g

1. Transfer the tempered dark chocolate to a paper cornet.

2. Draw a mesh pattern on top of the cookies and remove them from
the rings.

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Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev