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Tiramisu Cinnamon Roll Cookies with Brown Butter Caramel
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Tiramisu Cinnamon Roll Cookies with Brown Butter Caramel

4 hPara 8Nutri-Score E€€€
de @farahisinthekitchen23 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • cold butter (cubed)Lácteos200 g
  • molassesDespensa40 g
  • white sugarDespensa160 g
  • eggLácteos1 pieza
  • vanillaDespensa5 ml
  • flourCereales280 g
  • sea saltEspecias5 g
  • baking sodaDespensa5 g
  • instant coffeeDespensa4 g
  • softened butter (softened, for the filling)Lácteos50 g
  • dark brown sugar (for the filling)Despensa100 g
  • cinnamon (for the filling)Especias6 g
  • sea salt (for the filling)Especias1 g
  • butter (for the caramel)Lácteos50 g
  • sugar (for the caramel)Despensa150 g
  • heavy cream (warm, for the caramel)Lácteos200 ml
  • pecans (toasted)Frutos secos y semillas40 g
  • firm mascarpone (for the cream)Lácteos250 g
  • cream cheese (for the cream)Lácteos220 g
  • sugar (for the cream)Despensa60 g
  • vanilla (for the cream)Despensa5 ml
  • eggs (separated, very fresh)Lácteos3 piezas
  • white chocolate (for the shell)Despensa180 g
  • cocoa butter (for the shell)Despensa40 g

por ración

Nutrición

642kcal

Carbohidratos
60 g
Proteínas
8 g
Grasas
41 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Batidora de varillas
  • Rodillo
  • Cazo
  • Tamiz
  • Batidora de vaso
  • Manga pastelera
  • Bandeja de horno
  • Horno

paso a paso

Preparación

  1. Make the cookie dough

    • Beat the cold cubed butter with the white sugar and molasses until combined.
    • Add the egg and vanilla, then the flour, sea salt, baking soda and instant coffee.
    • Mix just until no flour remains.
    Paso 1

  2. Roll out the dough

    • Roll the dough into a rectangle on parchment paper.
    • If sticky, freeze for a few minutes.
    Paso 2

  3. Prepare the cinnamon filling

    • Mix the softened butter, dark brown sugar, cinnamon and sea salt into a paste.
    Paso 3

  4. Fill and roll the dough

    • Spread the cinnamon filling over the dough.
    • Roll the dough up into a log.
    Paso 4

  5. Chill and cut the rolls

    • Freeze the log for 15 to 30 min.
    • Cut into 8 rolls.
    Paso 5

  6. Bake the cookies

    • Bake in 10 cm / 4-inch rings at 180 °C / 350 °F for 12 to 14 min.
    • No rings? Refrigerate overnight, then freeze for 1 to 2 h before baking.
    Paso 6

  7. Make the brown butter caramel

    • Brown the butter and set aside.
    • Make a dry caramel with the sugar.
    • Slowly add the warm cream in 3 additions over low heat and simmer to reduce.
    Paso 7

  8. Finish the caramel

    • Remove from the heat, add the brown butter, blend and strain.
    • Chill until spreadable.
    Paso 8

  9. Whip the cream (hard version)

    • Separate the eggs. Whip the egg whites with the sugar and vanilla into a French meringue.
    • Gently mix the mascarpone, cream cheese and yolks, then fold in the meringue without overmixing.
    • Contains raw eggs: use very fresh eggs and keep refrigerated.
    Paso 9

  10. Pipe the cream and freeze

    • Spread the caramel over the cooled cookies and top with toasted pecans and sea salt.
    • Pipe the cream onto the cookies and freeze for 1 h, until firm.
    Paso 10

  11. Make the white chocolate shell

    • Melt the white chocolate with the cocoa butter together.
    • Dip the frozen cookies in the melted chocolate.
    Paso 11

  12. Thaw and serve

    • Thaw in the fridge for 4 h.
    • Keep refrigerated and consume within 24 h. Do not refreeze.
    Paso 12
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