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TEST KITCHEN

Milk & Cookies Chips Ahoy! Dessert

Milk and cookies panna cotta with chocolate pudding, vanilla ice cream, dehydrated cookie meringue, Chips Ahoy! cookie crumble, and milk foam crisps.

by Chef Ana Paola De Anda

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mondolez Snack and Dessert Solutions and FOH.

Milk and Cookies Cremeux

INGREDIENTS

  • 300 g. Milk
  • 66 g. Sugar
  • 140 g. Chocolate
  • 112 g. Yolk
  • 6 ea. Gelatin sheets
  • 210 g. Butter

METHOD

  1. Bloom gelatin in cold water.
  2. In a separate bowl place chocolate.
  3. Heat milk and some sugar until 67 C.
  4. Mix remaining sugar and yolks.
  5. Temper yolk mixture into heated milk and cook until 82 C.
  6. Strain into chocolate.
  7. Mix in bloomed gelatin.
  8. Whisk in butter until everything is incorporated.
  9. Put in a mold and let set.

Milk Foam

INGREDIENTS

  • 1 cup Milk
  • ½ cup Glucose

METHOD

  1. Warm milk and glucose.
  2. Using a hand blender blend until foam forms.
  3. Scoop out the foam and place on a tray.
  4. Dehydrate at 70 C for 4 hours.

Milk and Cookies Dehydrated Merengue

INGREDIENTS

  • 1 cup Egg whites
  • 1 cup Sugar
  • Chips Ahoy! crumbs

METHOD

  1. Whip whites and sugar until medium stiff peaks
  2. Spread on a tray.
  3. Sprinkle cookie crumbs.
  4. Dehydrate for 4 hours at 170 C.

Chips Ahoy! Crumble

INGREDIENTS

  • 260 g. Chips Ahoy!
  • 150 g. Butter
  • 200 g. Brown sugar
  • 5 g. Salt

METHOD

  1. Break up the Chips Ahoy! until you get a coarse crumble.
  2. Melt butter.
  3. Mix everything in a mixing bowl and bake on a sheet tray at 325 F for 10-15 min.
  4. Cool.

Chocolate Pudding

INGREDIENTS

  • 340 g. Sugar
  • 53 g. Cornstarch
  • 20 g. Cocoa powder
  • 5 g. Salt
  • 227 g. Chocolate
  • 34 oz. Milk
  • 43 g. Egg yolks
  • 43 g. Butter
  • 2 tsp. Vanilla extract

METHOD

  1. In a pot heat milk half the sugar, cocoa powder and salt.
  2. In a bowl place chocolate, butter (cubed), vanilla and set a side.
  3. In a bowl mix yolks, some sugar and cornstarch.
  4. When milk mixture comes to a boil, temper in yolk, sugar and cornstarch mix.
  5. Mix until it comes to a boil again.
  6. Pour over chocolate and whisk until incorporated.
  7. Let cool.

Plating

METHOD

  1. Place cremeux on a plate first.
  2. Place the dehydrated meringue on top.
  3. Put crumble next to it and place a quenelle of ice cream on top.

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