Sarah Bernhardt Cakescookies Recipes

SARAH BERNHARDT CAKES/COOKIES

Steps:

• 1. Mix the heavy cream and 1½ cup chocolate in a pot and melt and mix. When well mixed pour into a bowl and store in the fridge untill cool.
• 2. After cooled down wip up the mix untill it is nice and thick.
• 3. Place one tablespoon full on each macron forming a little peak. Cool again for the cream to set on the macron. Aprox. 10 min.
• 4. Carefully melt the 1 3/4 cup chocolate. Dip the cream top into the chocolate. Cool again before serving :-)

SARAH BERNHARDT COOKIES

Steps:

• Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
• Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
• Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
• Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
• Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
• Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
• Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.

SARAH BERNHARDT COOKIES

Steps:

• Make filling: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Remove from heat and allow to cool. Combine the sugar and the water in a small saucepan, and simmer until clear, about 5 minutes. Place egg yolks in the heatproof bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes.
• Transfer bowl to the mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Raise speed to high, and continue beating until cool and fluffy, about 3 minutes. Reduce speed to medium; gradually beat in chocolate until fully combined, scraping down sides of bowl as necessary. Refrigerate until firm and cold, about 1 hour (or up to 1 week).
• Preheat oven to 350°F. Line a baking sheet with a nonstick baking mat (such as Silpat).
• Make cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and sugar on medium speed until smooth. Add egg white, almond extract, and salt, and beat to combine.
• Transfer to a pastry bag fitted with a 1/4-inch tip (such as Ateco #12). Pipe 1-inch cookies onto prepared baking sheet, leaving about 1 inch between cookies. Bake until firm and golden around edges, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool completely. (Cookies can be stored in an airtight container up to 1 week.)
• Place cookies flat side down on a cooling rack. Transfer filling to a pastry bag fitted with a 1/4-inch tip (such as Ateco #11), and pipe a peaked mound on top of each cookie. Transfer to freezer until very firm, about 1 hour.
• Make coating: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Stir in the shortening. Cool until barely warm.
• Remove cookies from freezer. Working quickly so the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place, filling side up, on cooling rack set over a baking sheet. Cookies can be refrigerated in airtight containers up to 4 days.

SUPER EASY MACRONS

Steps:

• 1. Wisk the ingredients to an even batter.
• 2. Use a spoon or a decorating bag to form 22 cookies. Leave them to "dry" for 30 minutes before baking.
• 3. Bake at 350 F for about 20 min. Cool on a baking rack. Store in an airtight container or use them for making Sarah Bernhardt cakes/cookies :-)

COCONUT SARAH BERNHARDTS

Steps:

• Pre-heat oven to 350°F and line 2 baking sheets with parchment paper.
• In a large mixing bowl, stir together coconut, sugar, egg white and vanilla until combined.
• Drop by teaspoonfuls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden.
• Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks.
• In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth.
• Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie.
• Smooth to form a dome shape. Refrigerate about 1 hour or until firm.
• Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper.
• Refrigerate until chocolate sets, about 2 hours.