• 2 hours
  • Low

White chocolate and cornflower cookie sticks

For the dough
150 g of Type 00 Soft Wheat Flour
50 g of cold butter from the refrigerator
10 g of icing sugar
20 g of hazelnut flour
25 g of refrigerator-cold condensed milk
50 ml of milk
Tonka bean to taste
35 g of pistachio granules
A pinch of salt
To decorate
200 g of white chocolate
Dried edible cornflower petals
Start with the dough: in the bowl of a planetary mixer, join the cold cubed butter and powdered sugar, and knead with a dough hook. Then also add the condensed milk, grated tonka bean, flour mix, milk and salt, and proceed mixing until the butter streaks are absorbed. Now knead the dough by hand for a short time, then form it into a ball, cover it in plastic wrap and transfer it to the refrigerator for about 30 minutes. After the resting time has elapsed, take the dough and, using a rolling pin, roll it out into a rectangular sheet about 1 cm thick on a floured work surface. Then lay it between two sheets of baking paper and place it in the freezer for 20 minutes. When it is nice and cold, trim the edges with a knife to make a perfect rectangle, and with the same, also cut strips about 1 cm wide. Transfer them, well spaced, to a baking sheet lined with baking paper, and bake them in a preheated oven at 160°C for 20 minutes. When the ends are lightly browned, take them out of the oven and let them cool. In the meantime, prepare the white chocolate and cornflower cream: after chopping up some white chocolate, melt it in a bain-marie or in the microwave set to maximum power, stirring it every 30 seconds with a wooden spoon. When the cream is nice and thick, dip the first cookie halfway into it, let the excess chocolate drain off, and place it on a cookie sheet. Immediately sprinkle with cornflower petals, then repeat the process for all the cookie sticks at your disposal. Allow to solidify in the refrigerator for 15 minutes, then serve.

In collaboration with Fiordifrolla

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