Cocoa and pistachio console cookies for Christmas
Cocoa / pistachio / white chocolate
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The cocoa base
Cream butter and 80 g of sugar. Add the egg and flour, cocoa and salt. Spread between two rectangular papers of 36 x 20 cm, about 5 mm thick. Refrigerate for 40 minutes.
Cook and cut
Cook at 170°C for 16 to 18 minutes. As soon as you leave the oven, pre-cut eight rectangles of 9 x 10 cm and then cut each in half: sixteen cookies of 9 x 5 cm are obtained. Cool completely.
The Screen Cream
Mix with the mascarpone spatula, pistachio paste and 30 g of icing sugar. Reserve eight teaspoons for the screens. Spread the rest on eight cookies, put the other eight.
The façade
Melt the white chocolate, spread a thin layer on top cookies. Let it take 15 minutes. Spread the eight spoons of pistachio cream into large screen rectangles. With the dark chocolate melted, draw a cross and two big buttons under each screen.
Ready to play
Refrigerate for 45 minutes. Cut a console to show the green cream between the cookies.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Before you start
The Console Cookie Bars transform cookies into small edible game consoles. Two rectangles of cocoa shortbread surround a mascarpone and pistachio cream. The top cookie receives a thin blanket of white chocolate, a green cream screen, then a cross and two dark chocolate buttons. The theme can be recognized with a few simple shapes, without reproducing a device down to its small details.
The recipe gives eight individual desserts, convenient for a Christmas snack with friends or a table on the theme of the video game. Start with the dough baking tray: its cut provides sixteen biscuits of 9 x 5 cm, to be assembled in pairs. The cold weather makes it possible to spread the dough and then stabilize the filled sandwiches. Make room to let the facades dry flat and wait for the complete cooling of the shortbread cookies before filling them.
The benchmarks for success
Keep Matching Pairs
Make the pre-cut at the exit of the oven as indicated, then let cool the cookies before moving them. Combine the rectangles two by two and reserve the most regular faces for the top. A small difference in contour does not interfere with the console effect.
Pick up the eight screens first
Reserve the eight teaspoons of pistachio cream before filling the cookies. This portion is used for the visible decoration. Then spread the rest over the eight bases to avoid ending up with too thick sandwiches and others almost without cream.
Simplify orders
Draws a fairly wide cross and two well spaced dots under the screen. They must remain legible without additional details. Try the chocolate flow on paper before decorating the biscuits and keep all the consoles laid flat during taking.
Questions Before You Start
Does the recipe give eight or sixteen consoles?
It gives sixteen rectangles of cookie, assembled two by two to form eight consoles. Each serving includes a base, a layer of cream and a decorated biscuit above.
Which pistachio product should I use?
The list includes a sweet pistachio paste, mixed with mascarpone and icing sugar. Unsweetened pure pure puree does not have the same taste or composition; does not consider it an automatic replacement.
Can these cookies stay in a box at room temperature?
After filling, treat them as a mascarpone dessert and keep them in the refrigerator until service. They do not keep like dry shortbread cookies. The final stage provides for forty-five minutes in the cool to stabilize the assembly.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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