Komuntu Blackberry Cookies


An original recipe from Chef Guillaume Roesz, L’Ecole Valrhona North America Executive Pastry Chef
Category: Cookies and Bars
Difficulty: Easy


Komuntu Cookie Dough:
600g Light brown sugar
400g Raw cane sugar
750g Butter
180g Eggs
1000g Flour
10g Baking soda
20g Salt
700g KOMUNTU 80%
400g Pecan Nuts

Blackberry Confit:
450g Blackberry puree
75g Glucose syrup
75g Sugar (Part 1)
12g Pectin NH
15g Lemon juice



Komuntu Cookie Dough:
  • Cream the soft butter and add the sugars and the salt.
  • Add in few additions the eggs.
  • Add the sieved flour together with the baking soda.
  • When the dough is almost homogenous add the chopped KOMUNTU and the crushed Pecan Nuts. Form balls of the desired weight and bake at 340°F (170°C).
Blackberry Confit:
  • Heat the pulp with the glucose to about 104°F (40°C).
  • Stir in the sugar mixed with the pectin, give it a quick boil and stir in the lemon juice.
  • Set aside in the refrigerator.
  • Pipe some Blackberry confit on the top of the baked and cooled cookie.
  • Place three blackberries’ halves and finish with some silver leaves.