MANGO AND PASSION

FRUIT FILLED COOKIES

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MANGO AND PASSION FRUIT FILLED COOKIES

COOKIES DOUGH

Ingredients Total weight: ~ 635 g 100%

Butter 82% 100 g 16%

Peanut butter 25 g 4%
Sea salt 1.5 g <1%
Sugar 75 g 12%
Brown sugar 75 g 12%
All-purpose flour 150 g 24%
Baking powder 8g 1%
Whole eggs 50 g 8%
Chopped milk chocolate 150 g 24%
Cacao Barry Ghana 40%
Grated nutmeg 1/4 of nut

1 In a mixer at medium speed combine the softened butter, peanut butter, salt and two types of
sugar with a paddle attachment until creamy.
TIP
You can substitute the peanut butter with any other sugar-free nut butter.

2 Gradually add the room temperature eggs and mix until combined. Set the mass aside.

3 Chop the chocolate into small pieces.

4 In a separate bowl, combine sifted flour and baking powder, then mix with a whisk until
combined. Grate 1/4 of fresh nutmeg to the dry ingredients and mix again.
TIP
If you didn’t manage to find a fresh nutmeg, just skip this ingredient or replace it with vanilla, citrus zest, or other spices.
It is not recommended to use ready-made nutmeg powder.

5 Pour the dry ingredients into the butter, egg and sugar mixture. Then add the chopped chocolate
and mix at low speed until combined.

6 Spread the finished dough between two guitar or parchment paper sheets into a layer of 5 mm
thick.

7 Put the dough in the freezer for a few hours.

Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 MANGO AND PASSION FRUIT FILLED COOKIES

MANGO AND PASSION FRUIT PÂTE DE FRUIT

Ingredients Total weight: ~ 268 g 100%

Passion fruit puree with seeds 75 g 27%

Mango puree 75 g 27%
Sugar (1) 75 g 27%
Glucose syrup 23 g 9%
Sugar (2) 15 g 6%
Pectin NH 2g 1%
Yellow pectin 2g 1%
Citric acid solution (1:1) 1g <1%

1 Pour the mango and passion fruit puree into the saucepan.

2 Mix sugar (2) with two types of pectin and add it to the puree, stirring constantly with a whisk.
The temperature of the puree should not exceed 30-35 °C / 86-95 °F.

3 Bring the mixture to a boil, stirring occasionally, and gradually add sugar (1) and glucose syrup.

4 Cook the pâte de fruit to 103 °C / 217 °F over medium heat constantly stirring.

5 Then remove it from heat, add citric acid solution (citric acid powder diluted with water in a 1:1
ratio) and mix.

6 Pour the pâte de fruit into a clean bowl, cover it with cling film touching the surface and put in the
fridge for 30-60 minutes until it sets completely.

ASSEMBLING THE COOKIES

1 Remove the guitar sheets from the frozen dough and cut out circles d=5 cm. Place half of the
circles on a baking tray covered with a silicone mat in a checkerboard pattern, leaving enough
space between them. Bear in mind that after baking the cookies will increase in size to 7-8 cm in
diameter.

2 Transfer the stabilized pâte de fruit to a piping bag without a tip and use it to pipe the chilled
mango and passionfruit filling (~5-8 g) onto the circles.

3 Cover the top of the pâte de fruit with the second circle of cookie dough and press the edges so
they join together. Put the cookies in the fridge for 30 minutes to stabilize.

4 Bake them at 165 °С / 329 °F for 10-12 minutes. The edges of the well-baked cookies should be
crispy, while the middle should remain soft.

5 Leave the cookies to cool down at room temperature for 30 minutes.

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Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva