Cookies and Cream Lokma

Lokma, TCHO Milk Chocolate Ganache, Cookie Crumb, Kaymak Ice Cream

Pastry Chef Nik Mastalerz of Oleana | Cambridge, MA

---

Adapted by StarChefs | june 2024

INGREDIENTS

Kaymak Ice Cream:
Yield: 2 quarts
730 grams whole milk
2 grams kosher salt
5 grams vanilla extract
180 grams kaymak
20 grams buttermilk powder
20 grams milk powder
150 grams granulated sugar
1½ grams ice cream stabilizer
45 grams trimoline

Milk Chocolate Ganache:
Yield: 1½ quarts
940 grams heavy cream
70 grams glucose
150 grams trimoline
3½ grams agar agar
400 grams TCHO Oat My Gawd 46% oat milk chocolate
2 grams kosher salt

Lokma:
Yield: 50 to 60 lokmas
425 grams all-purpose flour
80 grams buckwheat flour
10 grams instant yeast
8 grams kosher salt
10 grams granulated sugar
4 grams baking powder
50 grams TCHO Super Powder unsweetened cocoa powder
32 grams unsalted butter
650 grams whole milk
5 grams vanilla extract
50 grams whole eggs
Oil for frying

Cocoa Cookie:
Yield: 1 quart
113 grams unsalted butter
2 grams kosher salt
2 grams vanilla extract
130 grams all-purpose flour
130 grams muscovado sugar
30 grams TCHO Super Powder unsweetened cocoa powder
25 grams egg whites
40 grams cocoa butter
140 grams TCHO Real Fudgy 70% dark chocolate

White Chocolate Crumb:
Yield: 1 quart
200 grams TCHO Choco Blanco 35% oat milk white chocolate
1 vanilla bean, scraped
400 grams granulated sugar
1 gram kosher salt

Lokma Syrup:
Yield: 1 quart
840 grams granulated sugar
20 grams cocoa husk
3 grams kosher salt
25 grams TCHO Crush This roasted cacao nibs
10 grams lemon juice

METHOD

For the Kaymak Ice Cream:
In a Vitamix Commercial blender, combine all ingredients on high speed 45 seconds. Strain into a nonreactive container and freeze overnight. The next day, transfer ice cream base to an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.

For the Milk Chocolate Ganache:
In a pot over medium-high heat, bring heavy cream, glucose, trimoline, and agar agar to a boil, whisking constantly. Transfer mixture to a Vitamix Commercial blender with chocolate and blend until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate overnight. The next day, transfer mixture to a mixing bowl and whisk until soft peaks form. Transfer ganache to piping bags fitted with a large mont blanc tip and refrigerate.

For the Lokma:
In a bowl, sift together flours, yeast, salt, sugar, baking powder, and cocoa powder. Set aside. In a saucepan over medium-low heat, melt butter. Once melted, increase heat and cook until butter has browned. Deglaze pan with milk and vanilla. Whisk in egg until combined. Incorporate milk mixture into the flour mixture, stirring until no lumps remain. Cover bowl with plastic wrap and refrigerate 1 hour, or until doubled in size. Heat oil in a fryer to 350°F. Transfer dough to a piping bag fitted with a round tip. With the piping bag 1 inch above the surface of the oil, pipe 1 inch dough into the oil then, using scissors, cut the dough. Repeat process, being careful not to crowd the lokma. Fry 1 minute on each side, or until golden brown. Transfer lokma to a paper towel-lined plate to drain. Let cool completely, then transfer to airtight containers. Reserve at room temperature.

For the Cocoa Cookie:
Heat oven to 325°F. In the bowl of a stand mixer fitted with a paddle attachment, combine butter, salt, vanilla, flour, sugar, cocoa powder, and egg white until mixture is smooth and no lumps remain. Transfer dough to a parchment-lined work surface. Cover with another sheet parchment paper and, using a rolling pin, roll out dough until thin. Transfer to a sheet tray and remove top layer of parchment paper. Bake 8 minutes, rotate tray, and bake additional 3 minutes, or until cookies are crisp. Let cool completely, then break cookies into chunks. Transfer to a food processor and pulse into small pieces. Transfer crumbs to a sheet tray and set aside. In a bowl set over a double boiler, melt cocoa butter and chocolate. Fold chocolate mixture into cookie crumble until evenly coated. Refrigerate until chilled. Transfer mixture to a food processor and pulse into small pieces. Transfer to an airtight container and refrigerate.

For the White Chocolate Crumb:
In a bowl set over a double boiler, melt chocolate. Keep warm. In a pot over medium heat, bring vanilla, sugar, salt, and 120 grams water to a boil. Continue cooking until temperature reaches 270°F. Pour mixture into bowl with chocolate and combine, mixing until chocolate crystalizes. Transfer mixture to a parchment-lined sheet tray and let cool. Once cooled, break up any large chunks into small pieces. Transfer to an airtight container and reserve.

For the Cookies and Cream Crumb:
In a mixing bowl, combine Cocoa Cookie and White Chocolate Crumb. Transfer mixture to an airtight container and refrigerate.

For the Lokma Syrup:
In a large pot over medium heat, bring sugar, cocoa husk, salt, cacao nibs, and 425 grams water to a boil. Once boiling, reduce heat and simmer 10 minutes. Remove from heat and strain into a nonreactive container. Stir in lemon juice. Let cool completely and reserve.

To Assemble and Serve:
Heat oven to 350°F. Place 7 pieces Lokma onto a sheet tray and bake 4 minutes. In a small saucepan over medium flame, heat Lokma Syrup until simmering. Add crisped Lokma and stir to coat, or until Lokma are thoroughly soaked through. Using a slotted spoon, return Lokma to sheet tray. In the middle of a serving plate, sprinkle ½ tablespoon Cookies and Cream Crumb followed by 1 scoop Kaymak Ice Cream. Arrange Lokma around Ice Cream. Top with 2 tablespoons Milk Chocolate Ganache in a circular pattern. Sprinkle 2 tablespoons Cookies and Cream Crumb and serve.

---