I’m terribly, terribly late with this month’s Daring Bakers challenge…I should rephrase that: last month’s challenge! I made the Milan cookies one day late but they didn’t turn out the way I needed but the heat here in Croatia (where I’m on vacation) didn’t make me feel like redoing them.
I had two problems: I didn’t have a plain nozzle to pipe rounds and the star form piped rounds I had didn’t spread well on the baking paper. Trying without baking paper didn’t work either because the cookies got stuck to the baking sheet.
So I was left with very small, not completely round, vaguely star-shaped cookies. Too small to fill and just not pretty. So I had to come up with a plan B. Plan B was to make truffles. Only it took me a while to actually finish making them.
I made the ganache with white chocolate, cream and peach puree. To that I added freeze dried, crumbled raspberries. Rolled the ganache in balls, rolled them through the crumbled cookies and finally dipped them in white chocolate.
I loved the taste of the ganache, the subtle peach taste and small pieces of raspberry gave a fresh twist to an otherwise sweet ganache. The use of fruit puree in ganache is definitely something I’ll experiment with in the future.
As I expected the cookies didn’t stay crisp but at least I used them 😉
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.