Biscuit Dough with Cinnamon Foam

Name: Biscuit Dough with Cinnamon Foam
Total time: 50 min
Ingredients: Dough:; 15 g Oldenburger Butter unsalted, min. 82% fat, 200g piece; 12 g Brown sugar; 7.5 ml Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; 0.1 piece(s) Vanilla pod; to taste Sea salt; 18 g Flour; 7.5 g Cocoa powder; Cinnamon Foam:; 20 ml Oldenburger Whipping Cream 30% fat, UHT, 1kg; 0.8 g Cinnamon; 1.5 g Cane sugar; 0.1 sheet Gelatine; Garnish:; 1 g Powdered beetroot; 18 g Pureed raspberry; 4 g Amber maple syrup; 1.2 g Agar gum; Freeze-dried raspberry powder; Finely grated dark chocolate; Mint tips

Source: https://www.oldenburger-professional.com/rcp_recipe/biscuit-dough-with-cinnamon-foam

Total time

50 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
		Dough:
150	g	Oldenburger Butter unsalted
120	g	Brown sugar
75	ml	Oldenburger Fullcream Milk 3.5% fat, UHT, 1L
1	piece(s)	Vanilla pod
	to taste	Sea salt
180	g	Flour
75	g	Cocoa powder
		Cinnamon Foam:
200	ml	Oldenburger Whipping Cream UHT, 30% fat
8	g	Cinnamon
15	g	Cane sugar
1		sheet Gelatine
		Garnish:
10	g	Powdered beetroot
180	g	Pureed raspberry
40	g	Amber maple syrup
12	g	Agar gum
		Freeze-dried raspberry powder
		Finely grated dark chocolate
		Mint tips

Preparation

Spread the flour on a baking sheet covered with baking paper, bake for about 15 to 20 minutes at 120 °C and then let cool. Beat the Oldenburger Butter and brown sugar in an electric beater until foamy. Stir the vanilla, milk and salt together and slowly add the mixture to the foamed butter. Combine the cooled flour with cocoa powder and mix using a whisk. Half-fill glasses with the dough and let stand at room temperature.

Making the Cinnamon Foam

Soften the gelatine in water, then combine with a third of the cream and the other ingredients. Bring to a boil, then let cool and stir in the remaining cold cream. Pour everything into an iSi siphon (with a capacity of 250 ml), attach one charger, shake gently and refrigerate.

The Final Touch

Mix the pureed raspberry with the powdered beetroot and maple syrup and bind with Agar gum. Dribble raspberry sauce down the inside of a cocktail glass. Dip the rim in raspberry powder and dark chocolate to coat it. Put the raspberries and chocolate dough (at room temperature) in the glass. Use the iSi siphon to inject a centred layer of cinnamon foam. Then add another layer of chocolate dough and raspberries. Garnish with grated dark chocolate and mint.

Tips from Chefs to Chefs

Use cold butter. The butter will melt and create steam while baking resulting in a fluffier biscuit.