There he is: El Pachuco
Basic Sugar Cookies: (The Daring Kitchen, via Mandy Mortimer and Peggy Porschen)
Makes Approximately 36x 10cm / 4" Cookies
- 200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature
- 400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour
- 200g / 7oz / 1 cup Caster Sugar / Superfine Sugar (I spun my regular sugar in a coffee grinder/spice mill)
- 1 Large Egg, lightly beaten
- 5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean
Cream together the butter, sugar and any flavorings you’re using. Beat until just becoming creamy in texture. (Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.) (I mixed it on the lowest setting of my stand mixer using the paddle attachment.)
Beat in the egg until well combined, make sure to scrape down the sides of the bowl.
Add the sifted flour and mix on low until a non sticky dough forms.
Knead into a ball and divide into 2 or 3 pieces.
Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)
Refrigerate for a minimum of 30 minutes. (I left mine at least an hour or more.) (Tip: Recipes commonly just wrap the whole ball of dough in cling wrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.)
Once chilled, peel off parchment and place dough on a lightly floured surface. (I just left in on the parchment that I rolled it out on and rolled it out between two sheets of parchment. Then, I recycled the parchment by using it on the baking sheets...)
Cut out shapes with cookie cutters or a sharp knife.
Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour. (Tip: It’s very important you chill them again otherwise they’ll spread while baking.)
Re-roll scraps and follow the above process until all scraps are used up.
Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.
Bake until golden around the edges, about 8-15mins depending on the size of the cookies. (Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in
some cookies being baked before others are done.) (Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.)
Leave to cool on cooling racks.
Once completely cooled, decorate as desired.
(Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.)
Since it is such a good combination, you must have the chocolate pastry cream recipe firmly at hand as well... It makes quite a lot, but you will eat it all, trust me.
Dorie's Chocolate Pastry Cream (Dorie Greenspan, Baking From My Home to Yours)
- 2 c. whole milk
- 4 large egg yolks
- 6 T. sugar
- 3 T. cornstarch
- 1/4 t. salt
- 7 oz. bittersweet chocolate, melted
- 2 1/2 T. unsalted butter, cut into 5 pieces, at room temperature
Meanwhile, whisk the egg yolks with the sugar, cornstarch and salt in a large heavy bottomed saucepan. (I used my 5 1/5 qt. dutch oven, and I wasn't sorry I did.) Whisking without stopping, drizzle in about 1/4 c. hot milk - this tempers the yolks so they don't curdle. Still whisking, add the remainder of the milk in a stady stream. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (make sure to get the edges of the pan), bring the mixture to a boil. Keep at a boil, still whisking, for 1-2 minutes. Remove from the heat.
Whisk in the melted chocolate, and let stand for 5 minutes. Then whisk in the pieces of butter, stirring until they are are fully incorporated and the cream is smooth and silky. Press a piece of chocolate wrap on the surface of the cream, and refrigerate until chilled. (I like to transfer it to a clean bowl after all that mixing, and before putting it in the fridge.)
Dorie says that it lasts 3 days, but I think you can let it go a little longer. She used this particular cream as a cake filling, and also recommends it as a dip for madeleines or sables...