Strawberry Cookies – Bruno Albouze

Ingredients

• 200 g Unsalted Butter (softened at room temperature)
• 150 g Granulated Sugar (divided: 120 g for dough, 30 g for caramel)
• 1 pinch Salt (fine sea salt)
• 250 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder
• 30 g Freeze‑Dried Strawberry Powder (intensifies strawberry flavor)
• 2 large Eggs (room temperature)
• 100 ml Heavy Cream (hot when added to caramel)
• 150 g Strawberry Puree (for caramel; plus 200 g for marmalade)
• 30 g Unsalted Butter (for caramel) (cut into cubes, added at end of caramel)
• 2 sheets Gelatin Sheets (softened in cold water, added to marmalade)
• 6 slices Fresh Strawberries (thin slices for topping)

Instructions

1. Cream Butter, Sugar and Salt

   Place softened butter in a mixing bowl, add 120 g granulated sugar and a pinch of salt. Beat with a hand mixer on medium speed until the mixture is light, fluffy and pale in color.

   Time: PT5M

2. Combine Dry Ingredients and Add Eggs

   In a separate bowl whisk together the sifted flour, baking powder and freeze‑dried strawberry powder. With the mixer on low, add the eggs one at a time, letting each incorporate before adding the next. Mix until just combined.

   Time: PT5M

3. Finish the Dough

   Add half of the dry‑ingredient mixture to the butter mixture, mix on low for about 40 seconds, then add the remaining dry mixture and mix just until a smooth dough forms.

   Time: PT1M

4. Shape the Cookies

   Using an ice‑cream scoop (about 2 tablespoons), portion the dough onto a parchment‑lined baking sheet. Shape each portion into a log or half‑sphere. Gently flatten each mound with the back of a spoon.

   Time: PT5M

5. Make Strawberry Caramel

   In a saucepan, melt 30 g granulated sugar over medium‑high heat until it turns a deep amber caramel. Remove from heat and carefully whisk in the hot heavy cream (it will bubble). Stir in 150 g strawberry puree, return to low heat and cook 5 minutes, then whisk in 30 g butter until smooth.

   Time: PT12M

6. Prepare Strawberry Marmalade

   Combine 200 g strawberry puree and 30 g granulated sugar in a small saucepan. Bring to a boil, then simmer for 2‑3 minutes. Remove from heat, stir in softened gelatin sheets until fully dissolved. Let cool, then refrigerate until set (about 30 minutes).

   Time: PT10M

7. First Bake

   Preheat the oven to 350°F (175°C). Bake the flattened cookies for 8 minutes, until the edges are just set but the centers are still slightly soft.

   Time: PT8M

   Temperature: 350°F

8. Add Toppings and Second Bake

   Remove the cookies from the oven. Top each with a teaspoon of strawberry caramel, a slice of fresh strawberry, and a small dollop of set strawberry marmalade. Return to the oven and bake another 7‑8 minutes, until the caramel bubbles and the marmalade glazes.

   Time: PT8M

   Temperature: 350°F

9. Cool and Serve

   Transfer the cookies to a cooling rack and let them cool completely (about 10 minutes). The cookies will firm up as they cool.

   Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

6 g

Fiber

0.5 g