Imported from Instagram

Shiroi Koibito — Hokkaido Japanese Cookie

Name: Shiroi Koibito — Hokkaido Japanese Cookie
Prep time: 25 min
Cook time: 8 min
Total time: 38 min
Yield: 20 servings
Cuisine: East Asian
Ingredients: 100 g Unsalted butter (For the dough); 60 g Confectioners' sugar; 60 g Eggs (Beaten or weighed for the recipe); 40 g Heavy cream; 110 g All-purpose flour; 240 g Callebaut Velvet white chocolate (For the filling; the author tempers it before mixing it with the butter); 50 g Unsalted butter (For the filling; softened to room temperature)

Recipe by Cesar Yukio | Masterchef Confeitaria @cesaryukio · Instagram

Imported by K Kampani on SeeMeCook

Thin Japanese cookies from Hokkaido, baked until lightly golden around the edges and filled with a mixture of tempered white chocolate and butter. The uniform shape is achieved using a silicone stencil or squares cut from EVA foam sheet.

20 servings38 minEast Asian

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Ingredients

100 g Unsalted butter (For the dough)
60 g Confectioners' sugar
60 g Eggs (Beaten or weighed for the recipe)
40 g Heavy cream
110 g All-purpose flour
240 g Callebaut Velvet white chocolate (For the filling; the author tempers it before mixing it with the butter)
50 g Unsalted butter (For the filling; softened to room temperature)

Steps

1
Place the 100 g of unsalted butter and the confectioners' sugar in a bowl. Mix well until smooth and uniform.
2
Add the eggs and heavy cream. Beat well to fully incorporate them into the butter and sugar mixture.
3
Add the all-purpose flour last and mix until a smooth dough forms.
4
Place a silicone stencil on a Teflon sheet or silicone baking mat. Alternatively, use a sheet of EVA foam cut into squares to standardize the cookies' size and thickness.
5
Fill all the stencil cavities with the dough, spreading it very thinly and keeping the surface even.
6
Refrigerate the dough for 5 minutes, just until it is firm enough for the stencil to be removed without distorting the design.
7
Carefully remove the stencil from the chilled dough.
8
Bake in a preheated oven at 180 °C for about 8 minutes, until the edges are golden.
9
Remove the cookies from the oven and let them cool.
10
While the cookies cool, prepare the filling. Temper the white chocolate according to the procedure used by the author.
11
Mix the softened unsalted butter into the tempered white chocolate. Stir until a cream with a ganache-like appearance forms.
12
Transfer the filling to a piping bag or a small bag suitable for piping.
13
Turn one cookie over and cover its surface with the white chocolate and butter filling.
14
Top with another cookie to form a sandwich. Repeat with all the cookies.
15
Refrigerate the assembled cookies briefly to set the filling, or serve immediately.

Notes

The recipe does not specify an exact yield; according to the author, it “makes quite a lot.” The specific time and procedure for tempering the chocolate were not detailed in the source. The filling can be eaten immediately or chilled briefly to set.