Strawberry Cookies Cédric Groslay Style

Ingredients

• 120 g Unsalted butter (softened) (cut into large cubes, at room temperature)
• 150 g Brown sugar (divided: 100 g for the dough, 50 g for the jam and the caramel)
• 1 pinch Salt
• 2 g Baking powder
• 1 piece Whole egg (at room temperature)
• 200 g All-purpose flour
• 15 g Strawberry powder (brand Coro, available online or in specialty shop)
• few drops Red gel food coloring (optional) (to intensify the colour)
• 250 g Strawberry puree (for the jam)
• 5 g Pectin (NH type) (5 g packet)
• 15 ml Liquid glucose (optional, helps shine of the jam)
• 250 g Strawberry puree (for the caramel)
• 100 ml Heavy cream
• 30 g Unsalted butter (cold) (cut into cubes)
• 1 pinch Sea salt flakes
• 200 g Fresh strawberries (washed, hulled and sliced into rounds)

Instructions

1. Prepare the cookie dough

   In the mixer bowl, place the softened butter in large cubes and the brown sugar. Beat with the paddle attachment until a creamy texture is achieved.

   Time: PT10M

2. Incorporate the liquid and dry ingredients

   Add the egg, the pinch of salt, the strawberry powder and the red food coloring. Mix until fully incorporated. Then add the flour and the baking powder, mixing one final time until a homogeneous dough is obtained.

   Time: PT5M

3. Rest the dough

   Form a ball, flatten it slightly with your hands, wrap it in plastic wrap and place in the refrigerator for 1 hour.

   Time: PT1H

4. Shape the cookies

   Divide the dough into 70‑75 g portions using a scale. Roll each portion between your palms to form balls, place them on a baking sheet lined with parchment paper, then flatten slightly with the palm.

   Time: PT10M

5. First bake

   Preheat the oven to 170 °C. Bake the cookies for exactly 8 minutes.

   Time: PT8M

   Temperature: 170°C

6. Re‑shape and add the strawberries

   Remove the still‑soft cookies, place a 10‑12 cm round cutter around each cookie and press lightly. Place three fresh strawberry slices on each cookie and press them in slightly.

   Time: PT5M

7. Second bake

   Return the cookies to the oven at 170 °C for an additional 8 minutes.

   Time: PT8M

   Temperature: 170°C

8. Prepare the strawberry jam

   Mix the pectin with 50 g of brown sugar. In a saucepan, pour the strawberry puree, add the sugar‑pectin mixture and whisk. Add the glucose, bring to a boil and let boil for 20 seconds. Remove from heat and let cool to room temperature.

   Time: PT10M

9. Prepare the strawberry caramel

   In a saucepan, heat the heavy cream and strawberry puree until boiling, then remove from heat. In a second saucepan, melt the sugar over medium heat until a nice amber colour is achieved. Off the heat, incorporate the cold butter cubes and stir. Pour the hot cream‑strawberry mixture over the caramel, stir until homogeneous, then cook for 3‑4 minutes while stirring to thicken. Add the sea salt flakes, stir and let cool to room temperature.

   Time: PT12M

10. Final assembly

    On each cooled cookie, place a few dollops of strawberry caramel, then spread a thin layer of strawberry jam. Finish with 3 to 5 fresh strawberry slices.

    Time: PT10M

11. Rest and serving

    Let the cookies rest for 15 minutes at room temperature so the caramel and jam set, then enjoy.

    Time: PT15M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter (softened): vegetable margarine
• Instead of Brown sugar: turbinado sugar
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Whole egg: apple sauce puree (½ tbsp)
• Instead of All-purpose flour: whole wheat flour
• Instead of Strawberry powder: dehydrated strawberry puree, powdered raspberries
• Instead of Red gel food coloring (optional): natural beetroot-based colouring
• Instead of Strawberry puree: strawberry compote
• Instead of Pectin (NH type): agar-agar (adjusted amount)
• Instead of Liquid glucose: corn syrup
• Instead of Heavy cream: whipping cream
• Instead of Unsalted butter (cold): margarine
• Instead of Sea salt flakes: sea salt
• Instead of Fresh strawberries: raspberries

Equipment Needed

• Electric mixer with paddle
• Large mixing bowl
• Silicone spatula
• Kitchen scale
• Plastic wrap
• Parchment paper
• Baking sheet
• Round cutter (10‑12 cm) (optional)
• Oven
• Medium saucepan
• Small saucepan (for caramel)
• Whisk
• Small serving bowls
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Achieve a well‑creamed dough when creaming the butter and sugar.
• Use the cutter to reshape the cookies into a round shape after the first bake.
• Control the caramel temperature to avoid burning or becoming grainy.
• Properly thicken the strawberry jam using pectin.

Chef Tips from the Video

• Use very cold butter for the caramel to achieve a smooth texture.
• For an even brighter colour, add a small amount of red beet powder in addition to the food coloring.
• If you don't have pectin, you can replace it with 1 tbsp of gelatin pre‑dissolved in a little cold water.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Wrap individually and freeze for up to 1 month.

Room temperature: Consume within the day, otherwise the toppings may soften.

Make-Ahead Tips

• Prepare the cookie dough and refrigerate it 24 h ahead.
• Make the strawberry jam and caramel the day before; store them in the refrigerator and gently reheat before assembly.
• Fresh strawberry slices can be cut 2 hours ahead and kept chilled.