Professional Documents
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PAYARD COOKIES by François Payard
PAYARD COOKIES by François Payard
Equipment
Ingredients
Buttery Cookies
Dipped & Filled Cookies
Nutty, Spiced, & Fruity Cookies
Financiers & Tea Cakes
Tuiles & Florentines
Macarons & Meringues
Minis & Mignardises
Italian Cookies
Calendar of Cookies
Acknowledgments
Resources
Index
8
12
16
24
60
94
128
146
158
184
208
230
264
266
268
hazelnut-Pistachio Slices
Makes 80 to 100 Cookies
I love cookies that have nuts in them, but not always with the nuts in big chunks (thats what
biscotti are for). These cookies are very thin, so each contains only little bits of pistachios and
hazelnuts. They go well with a fruit compote, such as plum or rhubarb.
2 cups minus
2 tablespoons (250 grams)
all-purpose flour
teaspoon (3 grams)
baking soda
pinch of salt
4 tablespoons
(65 grams) unsalted
butter, at room
temperature
into a large bowl, sift together the flour, baking soda, and salt.
107
Marguerites
Makes about 50 Cookies
Marguerites take their name from their daisy-like shape (marguerite in French), accentuated by a bright jam filling in the center. At Payard, I use a bake-proof raspberry jam, which
is slightly thicker and doesnt run when baked. It can be hard to find outside of commercial
distribution, so you can either slightly cook your jam on the stove to thicken it or, more easily,
pipe and bake the cookies unfilled and add the jam after the cookies have cooled.
Preheat the oven to 350F (180C) and line a baking sheet with
parchment paper.
in the bowl of a stand mixer fitted with the paddle attachment,
beat the butter, confectioners sugar, lemon and orange zests,
and salt together on low speed until the mixture becomes pale
and fluffy. add the egg whites one by one, waiting until each
is fully incorporated before adding the next one, and mix until
everything is fully combined. add in the flour and baking powder, mixing until just combined.
transfer the dough to a pastry bag fitted with a 1-inch star
pastry tip (if you have one, use a daisy-shaped tip). hold the bag
vertically and keep the tip pressed onto the pan, without raising
it. Squeeze the bag and the dough will press out of the side cuts
of the tip, creating a daisy shape. Wet your thumb or the back
of a small melon baller, and depress a well in the center of each
cookie. Do not go all the way through, but make it deep and
wide enough to contain the jam. Pipe or spoon a small amount
of jam into the center of each cookie. bake for 10 to 15 minutes,
or until the edges turn a light golden brown color.
remove the cookies from the oven and transfer them to a
cooling rack. let them cool completely, then store them in an
airtight container in a cool, dry place for up to 1 week, placing a
sheet of parchment or waxed paper in betwen each layer.
89
Coconut rochers
Makes about 50 Cookies
I like shaping these rochers like pyramids, but since rocher is the French word for rock or
boulder, you can really think of them as boulders, too, and shape them into balls instead. For
some variety, you can fold in finely chopped chocolate chips or dried fruit when you add the
coconut, or dip the cookies halfway into melted chocolate. When shaping the cookies, its easier
to shape them all into balls first, arrange them on the baking sheet, and then pinch them all
into pyramids.
Preheat the oven to 425F (220C) and line a baking sheet with
parchment paper.
Fill a medium pot one-third full with water and bring it to a
gentle simmer over medium heat.
Place the egg whites and sugar in the bowl of a stand mixer.
reduce the heat to low and place the bowl over the pot, making
sure the bottom is not touching the water. Whisk continuously
until the sugar has dissolved and the mixture is hot, 3 to 5 minutes. Do not overheat or the eggs will cook.
Place the bowl on the mixer and, using the whisk attachment,
beat on high speed until the whites hold stiff peaks and are cool,
about 5 minutes. Feel the bottom of the bowl to check. remove
the bowl from the mixer and, with a silicone spatula, fold in the
coconut and salt.
96
Dip your fingers in water so that the dough does not stick to
them, then take approximately a tablespoon amount of dough
and roll it into a ball in your hands. With your fingertips, taper
and pinch the top of the ball to form it into a pyramid. leave the
tips somewhat flat, as pictured, or they might darken too much
in the oven. bake for about 10 minutes, or until a crust forms on
the outside of the cookie and the center remains moist. remove
the cookies from the oven and let them cool completely on the
baking sheet, then store them in an airtight container in a cool,
dry place for 3 to 4 days.
These bite-size cookies are unglazed and very simple to make. They are almost like biscotti,
but unlike traditional biscotti, they are only baked once, requiring less work on your end.
Because these contain little fat, they are hard and crumbly. Their size makes them perfect for
holiday cookie exchanges or as part of an assortment of cookies when full-size biscotti would
be too much to eat. The finished cookies can be frozen, well wrapped in plastic and stored in
an airtight container, for up to a month.
210
Preheat the oven to 375F (190C) and line two baking sheets
with parchment paper.
in the bowl of a stand mixer fitted with the paddle attachment,
mix the flour, sugar, almonds, chocolate chips, cocoa powder,
and cinnamon until evenly combined. add the eggs one at a
time, waiting until each is fully incorporated before adding
the next. add the vanilla and mix until everything is fully
combined.
transfer the dough to a lightly floured surface and divide it into
four pieces. roll each piece into a 1-inch-thick log. Place two
logs on each lined baking sheet, and bake for 20 to 30 minutes,
or until the tops feel slightly firm.
remove the logs from the oven and let them cool completely
on the baking sheets. then, using a serrated knife, cut each log
on the bias into -inch-thick slices. Store them in an airtight
container in a cool, dry place for up to 2 weeks, or in the freezer
for up to 1 month.
Rogrio Voltan
Publication Date:
NOVEMBER 3, 2015
FRANOIS PAYARD is the owner
of FP Patisserie and Franois Payard
Bakery in New York City, and was a
pastry chef at some of the worlds finest
restaurants, including Le Bernardin and
Daniel, also in New York.
Follow @HMHCooks
www.hmhco.com/cooking