View Large Image Viva Puffs Recipe Cookies Get ingredients: 2 eggs (room temperature) 1 tsp baking powder 6.5 oz (1 cup) shortening (room temperature) 1 tsp vanilla extract jam, fudge, or caramel 11.25 oz (2 1/2 cups) flour (all-purpose) 10.5 oz (1 1/2 cups) sugar (white, granulated) 1/2 tsp salt digital scale small mixing bowl stand mixer spatula plastic wrap 1 tsp, 1/2 tsp Add to small mixing bowl: 11.25 oz (2 1/2 cups) flour 1 tsp baking powder 1/2 tsp salt Stir with a fork until combined (a few seconds). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 6.5 oz (1 cup) shortening (chopped) 10.5 oz (1 1/2 cups) sugar Mix on low-then-high speed until light and fluffy (about 2-3 minutes). Add to mixer mixing bowl: 2 eggs (one at a time) 1 tsp vanilla Mix on medium speed until just combined (about 30 seconds). Set mixer to low speed. Slowly add the dry ingredients to the mixer mixing bowl. Mix on low speed until a smooth, soft dough forms (about 2-3 minutes). Do not over mix. Turn off the mixer. Clear some space in the fridge. Cut four pieces of plastic wrap (about 1.5-2 feet long). Lay two pieces of plastic wrap on a surface. Set the other two pieces of plastic wrap aside. Using your hands, take half of the dough. Using your hands, roll the dough into a cylinder/log shape. Place the dough on one piece of plastic wrap. Using your hands, flatten the dough into an elongated disc shape. Place another piece of plastic wrap on top of the dough. Wrap the plastic wrap around the edges of the dough. Repeat with the other half of the dough. Place both dough discs in the fridge for 30 minutes. While waiting for the timer: Get tools: flour baking trays parchment paper rolling pin 1.5 to 1.75-inch round cookie cutter (or round cup/glass/lid) Line the baking trays with parchment paper. Set aside. Make sure the work surface is dry. When the timer is done: If there's anything in the oven, take it out. Set the oven to bake, 350° F (177° C). Remove one dough disc from the fridge. Unwrap the dough, but leave the piece of plastic wrap on top and the piece of plastic wrap underneath. Using the rolling pin, roll the dough until it is about 1/4 - 1/8 inch thick. Remove the plastic wrap on top of the dough. Sprinkle flour on the bottom of the cookie cutter. Cut out the cookies: Press the cookie cutter down into the dough firmly. Try not to wiggle the cookie cutter too much, because it will distort the shape. Lift the cookie cutter out of the dough. If the dough sticks to the cookie cutter, push the dough out using a butter knife. Place the cookie on the baking tray. The cookies will spread in the oven. You should be able to fit 15 cookies per 13"×9" baking tray (3 rows by 5 columns). Re-flour the cookie cutter and keep cutting out cookies until there is not enough dough left. Place the baking tray in the oven on the middle rack. Set a timer for 7-10 minutes or until the edges are lightly browned. While waiting for the timer, repeat with the other dough disc. Put the unused dough back in the fridge (or the freezer, if there is not much dough left). When the timer is done, remove the baking tray from the oven. Let cool on the baking tray for a few minutes. Transfer the cookies to a wire rack. Turn off the oven. Jam After the cookies have cooled completely, add a dollop of filling (about 1/2 - 1 tsp) to the centre of each cookie. For example, you can use raspberry or strawberry jam, caramel, or fudge. (Cherry jam was not very good.) If the jam contains seeds, strain it using a small fine mesh strainer. Pour some jam into a ziploc bag. Cut off a tiny corner of the bag. Squeeze a dollop of jam onto the centre of each cookie. Marshmallow Get ingredients: 14 g (2 packets) gelatin (powdered, unflavoured) 2.75 oz (1/4 cup) + 2.75 oz (1/4 cup) corn syrup (light) 2 tsp vanilla extract 5.25 oz (3/4 cups) sugar (white, granulated) 1 pinch of salt digital scale 2 large piping bags and 3/4-inch round tips (or no tips) stand mixer small pot spatula thermometer 1 tsp Prepare two large piping bags with 3/4-inch round tips (or no tips). Set aside. Add some water (room temperature is fine) to a small bowl and place near the cookies, along with a dish towel. Set aside. Add to small bowl: 4 oz (1/2 cup) water (cold) 14 g (2 packets) gelatin Stir with a fork until combined (a few seconds). Let sit for 5 minutes. While waiting for the timer, add to pot: 2.75 oz (1/4 cup) corn syrup 2 oz (1/4 cup) water 1 pinch of salt 5.25 oz (3/4 cups) sugar Using a spatula, stir until combined (about 30 seconds). Set aside. When the timer is done, melt the gelatin in the microwave at 100% power for 35 seconds. Attach the whisk to the mixer. Add to mixer mixing bowl: gelatin mixture 2.75 oz (1/4 cup) corn syrup Set mixer to low speed. Set aside. Place the pot on the stove. Set heat to medium-high. Using a spatula, stir constantly until it comes to a boil (about 4 minutes). Once it comes to a boil, stop stirring. Boil until the mixture reaches 240° F (116° C). Turn off the heat. Remove the pot from the heat. Set mixer to medium speed. Slowly pour the hot syrup in a steady, small stream into the mixer mixing bowl. Set mixer to medium-high speed. Mix for 5 minutes. Set mixer to high speed. Mix for 4.5 minutes. Add to mixer mixing bowl: 2 tsp vanilla Mix for 30 seconds. Turn off the mixer. Using a spatula, immediately pour/scoop the batter into the piping bags (before the marshmallow begins to set). Tie off the piping bags (so the marshmallow doesn't spill out the top). Pipe the marshmallow onto each cookie in a spiral, starting from the outside and ending in the middle. (Do not only pipe in the middle, like with a macron, or the jam will leak out.) To smooth the bumps on the top, dip your finger in the bowl of water and smooth the top out. Don't be stingy with the water; you can smooth the top quite a bit if you do it quickly. Let cool on the wire rack at room temperature for 45-60 minutes. Chocolate The chocolate should actually be tempered, but I haven't figured out how to do that yet. Get ingredients: 1.875 oz (1/4 cup) coconut oil 7.5 oz (1 1/4 cups) chocolate (preferably dark) digital scale mini crock pot spatula While the cookies are cooling, plug in mini crock pot. Add to mini crock pot: 1.875 oz (1/4 cup) coconut oil 7.5 oz (1 1/4 cups) chocolate Using a spatula, stir occasionally until smooth. Keep the crock pot plugged in. Place a wire rack on top of a baking tray nearby. For each cookie: Place the cookie in the chocolate (to coat the bottom of the cookie). Using a spoon, drizzle chocolate over the cookie until it is covered. Using two spoons, return the cookie to the wire rack. Place the baking tray and wire rack with the cookies in the fridge for at least 1 hour.
