Chocolate cookies
- Preheat your oven to 356°F.
- Beat the softened butter and brown sugar for two minutes. Add the melted chocolate and scrape the sides of the bowl. Add
the egg, mix well, then add the flour, baking powder, salt, and cocoa powder. Scrape the sides and bottom of the
bowl well, add the milk, and mix for another minute. - Form the dough into a disc, cover with plastic wrap, and refrigerate for 30 minutes. Once the dough is cold, form balls
the size of ping pong balls, roll them in the speculoos crumbs, and place them on a baking sheet. Bake for 10 minutes at 356°F. Do not overcook them; they
should come out of the oven soft so that they remain moist. Let them cool so that you can move them without breaking them.
Ice cream without ice maker
- Whip the cream into soft peaks and add the condensed milk and La Patelière vanilla paste, stirring gently with a spatula.
- Pour half of the mixture into a mold, zigzag La Patelière raspberry coulis on top, and marble with a knife tip or skewer. Repeat the process a second time, then place in the freezer for 24 hours.
