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Cookies are a very underrated part of the dessert world. Cookies can take the shape of Tulipe paste containers for sorbets or mousses, they may be Hippen Masse masks served as part of plated desserts for New Years. Savory cookies of Parmigiano-Reggiano, cornmeal and chillies are a great accompaniment for a hearty Italian soup. The roll of Cookies are endless as are the techniques that make each of them unique. Learning a great Biscotti or a Tuille is not complicated when working one on one with someone who just loves what she is dong. Your cookie interest may lie in making "simple" sugar or chocolate chip cookies but when you went from simple home made cookies to a more commercial application things started to happen such as: cookies sinking in the middle, too crumbly to handle or spreading too much. Learning ingredient functions and how to design specific qualities into a cookie is just part of what Marda teaches. Some of the cookies that can be covered in an intense cookie class are:
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©2004 International School of Baking |
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