Cookie de partage de Michalak

4/11/25, 11:05 AM

Intro

Serves 8
Preparation time: 30 min
Rest : 1 h
Cooking time: 8 to 10 min

Ingredients for Christophe Michalak's sharing cookie

For the cookie dough

120 g panela brown sugar
40 g white crystal sugar
100 g soft butter cubes from the fridge
160 g T55 flour
2 g baking powder
2 g fleur de sel
1 egg
100 g whole pistoles Manjari dark chocolate (Valrhona®)
50 g whole pistoles Jivara milk chocolate (Valrhona®)
20 g grated 100% chocolate bar

For the finishing touches

Dark fruity olive oil (mild)
Fleur de sel

Steps for Christophe Michalak's sharing cookie

In the bowl of a food processor fitted with the leaf, blend the brown sugar, white sugar and butter with the leaf, emulsifying on third speed (fast) for around 5 minutes.
Add the flour, fleur de sel and yeast and sand for 1 minute on first speed. Add the egg and chocolates and mix for 2 minutes on second speed.
Place in a lightly buttered porcelain or silicone mould 20 cm in diameter.
Refrigerate for at least 1 hour.
Remove from the fridge and bake for 8-10 minutes in an oven preheated to 190°C.
Finishing: Place the cookie on a wire rack for 15 minutes at room temperature, then arrange on a board, drizzle with olive oil, sprinkle with fleur de sel, cut into 8 and enjoy warm.

These recipes might interest you

Easy

Roast vegetables with seaweed

In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.

Read

Easy

Marinated salmon with beet pulp

Two marinades are required for this recipe by chef Luc Trochon: one for the salmon and one for the beets, using pepper, pink berries, coriander seeds and sesame oil.

Read

Lemon tea cake

An exceptional pastry chef, Eddie Benghanem has been officiating for some fifteen years at the Gordon Ramsay restaurant in the majestic Waldorf Astoria Versailles - Trianon Palace. Taken from his recipe book published in 2024, this cake recipe blends the flavors of lemon and tea.

Read

Easy

Chicken & quince, gochujang-kimchi condiment

In his poultry recipe, chef Martin Maumet cooks the chicken in a casserole dish and accompanies it with pumpkin, spinach and leeks, as well as two condiments: quince and gochujang-kimchi.

Read

Intermediate

Pavlova with Périgord walnuts

An iconic dessert of meringue, whipped cream and fruit, chef Malo Tual (Le Pétrocore, Périgueux) shares his recipe for walnut pavlova.

Read

Easy

Pierogi

Although Maxime Szczepaniak's cuisine is above all French, it is also marked by his Polish and Vietnamese origins, as in the case of pierogi, a Polish specialty for which he shares the recipe.

Read