Raspberry Cookies Cédric Graulhet Style

Ingredients

• 190 g Unsalted butter (softened, cut into large dice)
• 130 g Brown sugar (turbinado)
• 8 g Baking powder (about 2 teaspoons)
• 1 pinch Fleur de sel (to enhance flavor)
• a few drops Red food coloring (gel) (optional, to intensify color)
• 50 g Egg (about 1 large egg, beaten)
• 40 g Raspberry powder (hard to find, Koro brand, buy online)
• 285 g All‑purpose flour (sift before use)
• 130 g Raspberry purée (for jam) (no added sugar)
• 12 g Brown sugar (for jam) (mixed with pectin)
• 2 g Pectin (helps jam set)
• 12 g Liquid glucose (glucose syrup)
• 70 g Heavy cream (equivalent to 70 ml)
• 35 g Raspberry purée (for caramel) (same as above)
• 55 g White sugar (for the caramel)
• 25 g Cold butter (cut into dice, added to caramel)
• 1 pinch Fleur de sel (for caramel) (at the end of the caramel)
• 200 g Fresh raspberries (halved for topping, rest whole)

Instructions

1. Mix butter and sugar

   In the mixer bowl, pour the softened butter cut into large dice and the brown sugar. Beat until a smooth, creamy mixture is obtained.

   Time: PT5M

2. Add egg, raspberry powder and coloring

   Add the beaten egg, raspberry powder and, if desired, a few drops of red gel food coloring. Mix until the color is uniform.

   Time: PT3M

3. Add flour and leavening

   Sift the flour with the baking powder, then fold into the mixture. Beat on low speed until a homogeneous dough forms.

   Time: PT2M

4. Chill

   Form a ball with the dough, wrap it in plastic film and place in the refrigerator for 1 hour to firm up.

   Time: PT1H

5. Shape dough balls

   Divide the dough into 70‑75 g portions using a scale. Roll each portion between your palms to form a smooth ball and place on a baking sheet lined with parchment paper, spaced apart.

   Time: PT10M

6. First bake

   Bake the flattened balls at 170 °C for 8 minutes. Remove as soon as the edges are lightly golden.

   Time: PT8M

   Temperature: 170°C

7. Regain round shape

   Immediately after removing from the oven, place a 12 cm cookie cutter on each cookie and gently press, forming concentric circles to restore the round shape.

   Time: PT2M

8. Top with halved raspberries

   Gently press fresh halved raspberries onto the top of each still‑warm cookie.

   Time: PT3M

9. Second bake

   Return the topped cookies to the oven at 170 °C for an additional 7‑8 minutes, until the top is lightly caramelized.

   Time: PT8M

   Temperature: 170°C

10. Initial cooling

    Let the cookies cool at room temperature for 15 minutes before handling.

    Time: PT15M

11. Prepare raspberry jam

    In a saucepan, combine the raspberry purée (130 g), brown sugar (12 g) previously mixed with pectin, and glucose (12 g). Heat over medium heat until boiling, then remove from heat.

    Time: PT10M

12. Jam rest

    Pour the hot jam into a small bowl, cover and place in the refrigerator for about 2 hours until fully set.

    Time: PT2H

13. Prepare fruity caramel – creamy part

    In a saucepan, combine the heavy cream (70 g) and raspberry purée (35 g). Heat over medium heat until boiling, then remove from heat.

    Time: PT5M

14. Prepare fruity caramel – sugar caramel

    In a second saucepan, melt the white sugar (55 g) over medium heat until an amber caramel forms. Add the cold butter (25 g) diced and stir until fully incorporated. Immediately pour the hot cream‑raspberry mixture, stir and continue cooking 3‑4 minutes while stirring constantly.

    Time: PT5M

15. Fruity caramel rest

    Stir in a pinch of fleur de sel, mix, then refrigerate for 2 hours until it reaches a silky yet firm texture.

    Time: PT2H

16. Final assembly

    Pipe the fruity caramel onto each cookie using a pastry bag, then pipe the raspberry jam generously. Garnish with a few whole raspberries and halved raspberries. Let rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g