Ceylon Snickerdoodle
Salted Yolk Custard and Ceylon Sugar
Pastry Chef Elaine Townsend of The Bakery at Fat Rice | Chicago
Yield: 2 dozen cookies
Adapted by StarChefs | June 2018
INGREDIENTS
Cured Egg Yolks:
238 grams salt
141 grams sugar
3 duck egg yolks
Salted Yolk Custard:
Vegetable oil
70 grams butter, tempered
50 grams powdered sugar
5 grams cornstarch
30 grams milk powder
10 grams salt
25 grams coconut milk
Ceylon Sugar:
300 grams sugar
3 tablespoons Ceylon black tea leaves, finely ground
Ceylon Snickerdoodle:
485 grams butter, softened
886 grams sugar
27 grams Ceylon black tea leaves, finely ground
228 grams eggs
137 grams milk
27 grams house vanilla extract
1.09 kilograms all-purpose flour
36 grams salt
39 grams baking soda
24 grams cream of tartar
METHOD
For the Cured Egg Yolks:
In a bowl, combine salt and sugar. In a shallow ⅙-pan, spread half the cure. Using the bottom of a spoon, make three round impressions and place yolks in each impression. Cover with remaining cure. Wrap with plastic and refrigerate 48 hours.
For the Salted Yolk Custard:
Heat oven to 350°F. Carefully rinse yolks, pat dry, and place on an oiled sheet tray. Bake 5 minutes, until firm; let cool completely. Using a microplane, grate yolks. In a stand mixer fitted with a paddle, cream butter and sugar. While mixing, add grated yolks followed by cornstarch, milk powder, and salt. When combined, stream in coconut milk. When mixture comes together and is firm enough to scoop, use a ¾-scoop to make 24 portions on a parchment-lined sheet tray. Cover with plastic wrap and freeze until firm.
For the Ceylon Sugar:
In a bowl, combine sugar and tea.
For the Ceylon Snickerdoodle:
Into the bowl of a stand mixer fitted with a paddle, cream butter, sugar, and tea. Mix in eggs. When combined, stream milk and vanilla. Add remaining ingredients and mix until combined. Using a 3.2-ounce scoop, scoop dough onto a parchment-lined sheet tray. Press a frozen Salted Yolk Custard scoop into the center of each dough scoop and form the dough around the yolk. Cover with plastic wrap and freeze. Heat oven to 350°F. Bake 12 minutes. Let cool completely on tray and sprinkle with Ceylon Sugar.
