Recipes
Makes 200 cookies, each 6.5cm in diameter.
Ingredients A
120 g vanilla sugar*¹
60 g powdered sugar
40 g TREHA®
560 g cake flour
*¹ Upcycle spent vanilla pods by drying and blending with granulated sugar. This eco-friendly method offers a cost-effective way to impart vanilla flavor in baking.
240 g unsalted butter
240 g cultured unsalted butter
Add ingredients A into a mixing bowl and blend with a beater until combined.
Soften the butter slightly, dice it, and add it to the bowl. Continue beating until no traces of flour remain.
Roll the dough to a thickness of 5mm using a sheeter and let it rest overnight in the refrigerator.
Use a round cutter No. 7 (diameter 6.5cm) to cut out shapes, then bake in a convection oven at 170°C with a medium fan setting for 15 minutes, flipping once, and bake for an additional 3 minutes.
Enhances crispiness, keeping the texture fresh for an extended period.
Prolongs the freshness by masking the off-notes of butter as it oxidizes over time.
Ingredients B (Italian meringue)
72 g egg whites
140 g granulated sugar
45 g water
Ingredients C (Anglaise sauce)
255 g milk
8 g vanilla paste
170 g egg yolks
88 g granulated sugar
22 g TREHA®
1080 g unsalted butter
Prepare the Italian meringue using ingredients B and cool it to about 30°C.
Make the Anglaise sauce with ingredients C and cool it to about 30°C.
Soften the butter in a mixing bowl until smooth. Gradually incorporate the cooled Anglaise sauce from step 2.
Fold the cooled Italian meringue into the butter mixture and blend until fully combined.
Enhances the buttercream with a clean and refined flavor.
Brings out the original flavors of ingredients, creating a delicate balance and harmony, especially when incorporating seasonal items like chestnuts.
Ingredients D
375 g frozen whole strawberries
125 g frozen whole raspberries
200 g granulated sugar
200 g TREHA®
20 g lemon juice
Ingredients E
7.5 g pectin
22.5 g granulated sugar
Allow ingredients D to thaw and once the berries have released their juices, heat the mixture in a pan, preferably using a copper pot.
While heating, use a hand blender to crush the berries directly in the pan to ensure their juices are thoroughly extracted.
Combine ingredients E, add to the pan, and cook until the jam reaches a Brix level of 58-60.
Preserves the fruit's fresh, natural flavors and color because of its naturally low sweetness and resistance to browning.
500 g raisins
250 g rum
Rinse the raisins and drain any excess water. Place the raisins in a cylindrical container to ensure even rum coverage and a better infusion of flavors. Pour enough rum over the raisins to completely submerge them.
Cover the container with plastic wrap and place it in a water bath. Heat until the rum begins to simmer. Once the rum starts simmering, remove the container from the water bath and let it cool to room temperature.
For the best flavor, refrigerate the rum raisins overnight. This resting period allows the raisins to absorb the rum fully and enhances their flavor.
500 g frozen whole strawberries
200 g granulated sugar
200 g TREHA®
20 g lemon juice
Combine all ingredients in a bowl.
Once the strawberries have thawed and released their juices, transfer to a saucepan*² and heat until boiling. Remove from heat immediately upon boiling.
*² If available, use a copper pot for optimal heat distribution.
Preserves the fruit's fresh, natural flavors and color because of its naturally low sweetness and resistance to browning.
Chocolate Coating
300 g white chocolate
15 g rice bran oil
Milk chocolate: As needed
Colored cocoa butter (red, yellow): As needed
Rum Raisin Flavor
For each cookie, pipe about 20g of buttercream and place rum raisins at the center before. Cover with another cookie.
Berry Flavor
Mix approximately 40% of the volume of berry jam with the buttercream to make berry buttercream.
Pipe about 20g of the berry buttercream onto a cookie and place a piece of strawberry compote in the center. Cover with another cookie.
Chocolate Coating
Melt tempered white chocolate and blend with rice bran oil.
Apply colored cocoa butter (red and yellow) to design patterns on the cookie surfaces. Allow the chocolate to set and dry.
Store the finished products in the refrigerator to maintain freshness and quality.
Hayato YAMADA（山田 隼人）
Having worked in renowned patisseries and hotels, Chef Hayato YAMADA opened his own establishment, "Pâtisserie Hayato Yamada," in 2018. In our exclusive interview, he shares insights into his use of TREHA®︎ in his culinary creations and discusses his dual role as both a professional pastry chef and a business owner. Read the full interview here.
