The giant Plénitude cookie by Pierre Hermé:here is the divine recipe for a gourmet snack

Pierre Hermé and his incredible pastries will soon be available to all amateur cooks ! Indeed, the chef is back with a brand new work, Infiniment Pâtisserie , a collection in which readers can find the chef's creative, refined, sensitive, light and refined pastries. Delicacies that accompany you throughout the day. Indeed, Pierre Hermé designed his book around five major events:breakfast, snacks, lunch, afternoon tea and dinner. On the program:66 recipes to bring a gourmet touch to your day. Exclusively, discover the recipe for the giant Plénitude cookie by Pierre Hermé .

Infiniment Pâtisserie by Pierre Hermé, published by La Martinière, €35. Photographer Laurent Fau.

Recipe:how to make Pierre Hermé's giant cookie?

For 8 people

Preparation time:1 hour

Rest time:1 hour

Cooking time:30 minutes

You will need:

For the fleur de sel chocolate shortbread dough

• 150 g of Guanaja dark chocolate with 70% cocoa (Valrhona®)
• 175 g of flour
• 30 g cocoa powder (Valrhona®)
• 5 g of sodium bicarbonate
• 150g unsalted butter at room temperature
• 120 g light brown sugar
• 50g caster sugar
• 2 g natural liquid vanilla extract
• 5g Guérande fleur de sel

For the chocolate shortbread spread

• 40 g Guanaja dark chocolate with 70% cocoa (Valrhona®)
• 100g grapeseed oil
• 300 g of chocolate shortbread biscuits with fleur de sel

For the infinitely caramel spread

• 30 g of liquid cream (30% fat)
• 65g unsweetened condensed milk
• 95g caster sugar
• 8 g unsalted butter
• 8 g semi-salted butter

For the caramel chips

• 65 g of glucose syrup
• 65g caster sugar
• 15 g semi-salted butter
• 25g unsalted butter

For the dark chocolate and caramel cookies

• 225 g of flour
• 5g baking powder
• 1.5 g baking soda
• 240 g of Guanaja dark chocolate with 70% cocoa (Valrhona®)
• 150g unsalted butter at room temperature
• 5g Guérande fleur de sel
• 120 g brown sugar
• 120g muscovado sugar
• 75g whole eggs
• 100 g caramel chips

For finishing

• 100 g of Guanaja dark chocolate with 70% cocoa (Valrhona®)

Steps for preparing the giant Plénitude cookie by Pierre Hermé

CHOCOLATE SHORTBREAD WITH FLEUR DE SEL

1. On a cutting board, using a knife, chop the chocolate into small pieces.
2. Mix and sift the flour, cocoa powder and baking soda. In the bowl of the food processor fitted with the leaf, knead the butter to soften it, add the sugars, the fleur de sel and the vanilla extract, then the flour/cocoa powder/bicarbonate mixture and the chopped chocolate. Mix as little as possible, like shortbread.
3. Weigh three pieces of about 220 g and shape into rolls about 40 cm long and about 4 cm in diameter.
4. Put them in the fridge for an hour, then put them on a cutting board and cut into shortbread cookies a good centimeter thick. Preheat the fan-assisted oven to 170°C (th. 5-6).
5. Place the shortbread on a baking tray covered with a sheet of baking paper. Bake at 170°C for 8 minutes. Remove from the oven, pull the sheet out onto a stainless steel rack and leave to cool.

Tip: if you have leftover raw dough, wrap it in film and keep it in the freezer until the next use.

CHOCOLATE SHORTBREAD SPREAD

1. Melt the chocolate at 45°C in a bain-marie (electronic probe) or in the microwave and add the oil.
2. Using the food processor, reduce the chocolate shortbread to a powder, continue to mix until you obtain a pasty texture.
3. Add the chocolate/oil mixture to obtain a homogeneous mixture. Use immediately.

INFINIMENT CARAMEL SPREAD

1. In a saucepan, boil the cream and unsweetened condensed milk.
2. In another saucepan, melt the sugar, adding it little by little, and let it brown until it turns brown.
3. Dissolve by adding the two butters and stirring with a spatula, then add the cream/unsweetened condensed milk mixture, in batches; let it cook until 108°C.
4. Mix with an immersion blender then set aside.

CARAMEL CHIPS

1. In a saucepan, melt the glucose syrup with the sugar and let caramelize.
2. Incorporate the butters into pieces while continuously mixing with a spatula.
3. Give more broth to melt all the caramel particles and obtain a homogeneous mixture. Pour onto a baking tray lined with baking paper and spread with a spatula.
4. Allow to cool before freezing then breaking into slivers. You will need it for making cookie dough and for finishing cookies.

Tip: Be careful not to overcook the caramel. Stop it before the first smoke.

DARK CHOCOLATE AND CARAMEL COOKIES

1. Sift the flour with the baking powder and baking soda.
2. On a cutting board, using a knife, chop the chocolate into small pieces.
3. In the bowl of a food processor fitted with the foil, knead the butter until it becomes creamy. Incorporate the fleur de sel and the sugars, mix again, then incorporate the eggs. Mix for 3 minutes.
4. Add the flour/baking powder/bicarbonate mixture, as well as the caramel chips and chocolate pieces and mix for another 2 to 3 minutes.
5. Roll out the dough in a stainless steel circle about 28 cm in diameter and 3 to 4 cm high, placed on a baking sheet covered with a sheet of baking paper, then bake in the fan-assisted oven at 160° C (th. 5) for 22 minutes.
6. Leave to cool, then place on the serving board and cut into 4-5cm pieces.

FINISH

1. On a cutting board, using a knife, coarsely chop the chocolate.
2. On each piece of cookie, pipe a few wedges of fleur de sel chocolate shortbread spread and Infiniment Caramel spread.
3. Sprinkle the cookie generously with caramel chips and chocolate chips. Enjoy at room temperature.