doctorow at March 18th, 2014 16:01 — #1
vonbobo at March 18th, 2014 16:07 — #2
Cookie cups is the new Malaysia plane.
awjt at March 18th, 2014 16:14 — #3
I'd glaze with hot ganache: http://allrecipes.com/recipe/chocolate-ganache/
Pour it in, swirl it around, dump the excess back into the pan, or your mouth.
zaren at March 18th, 2014 16:15 — #4
I saw a photo that looked like there was a white chocolate coating inside the cup. Maybe a thin spread of a ganache would work.
chickied at March 18th, 2014 16:20 — #5
In our other thread on this, someone suggested an egg wash for the sealant.
marya at March 18th, 2014 16:21 — #6
I am certain that I read in the NY Times that a baker was using a shellac coating in the cup.
I don't know if there is such a thing as food grade shellac, or where you'd find it? But I wouldn't want it anyway.
imb at March 18th, 2014 16:25 — #7
This, or something like this, maybe:
spocko at March 18th, 2014 16:46 — #8
Shellac is a resin secreted by the female lac bug, on trees in the forests of India and Thailand. It is processed and sold as dry flakes (pictured at right), which are dissolved in ethanol to make liquid shellac, which is used as a brush-on colorant, food glaze and wood finish.
Many people may not be aware that the glaze that covers some of their favorite products – including vitamins, pharmaceuticals, candy and even some fruit – may actually be made from shellac; a resin from the secretions of the female lac insect.
When used in food and confections, shellac has the food additive number E904, and is described on food labels as ‘confectioner’s glaze’, ‘confectioner’s resin’, ‘resinous glaze’, ‘candy glaze’, ‘pure food glaze’ and ‘natural glaze’.
Is there a vegan alternative to shellac? Of course! Zein, a corn protein, is a competitive non-animal-based product. Pure zein is clear, odorless, tasteless, hard, water-insoluble, and edible. It is already used as a coating for candy, nuts, fruit, pills, and other encapsulated foods and drugs. In the United States, it may also be labeled as ‘confectioner’s glaze’. NOTE: As well as sometimes being made from shellac, confectioner’s glaze can also contain beeswax.
I couldn't find a source for consumers for a Zein based Confectioner's glaze.
laurel_miller at March 18th, 2014 17:14 — #9
I actually just made some of these last week too. But with the caveat that they can't be served warm, as I just lined them with tempered chocolate.
mikekstar at March 18th, 2014 17:40 — #10
I'm so sick of the lack of innovation in this area. I'd like to see a cup formed out of milk that holds chocolate-chip cookies inside.
Not mention sharks with frickin' laser beams on their heads!
lightningwaltz at March 18th, 2014 18:08 — #11
I think I'm with the gelato crowd on this one. Great innovation.
smashmartian at March 18th, 2014 18:13 — #12
I'm just hoping it's a prototype for the real project, a mug made from chocolate digestives (or ginger nuts) that can withstand a cup of tea.
Despite not being a milk-and-cookies martian, I think this is pretty neat.
hubrissonic at March 18th, 2014 18:47 — #13
imb at March 18th, 2014 19:29 — #14
Now you have me searching. All I could find was this:
I guess you'd have to buy bulk, no distribution is noted. If you find any for sale anywhere, please PM me, I'd be interested in trying it.
nonentity at March 18th, 2014 19:30 — #15
The author of one of the earlier articles (http://newyork.seriouseats.com/2014/03/dominique-ansel-milk-cookie-shot.html) said the inner glaze was similar to a doughnut glaze with some chocolate in it. So perhaps something as simple as a sugar glaze would work, so long as you don't get them too hot when reheating.
pjcamp at March 18th, 2014 21:31 — #16
Do you have any ideas?
I thought we had this settled.
awjt at March 18th, 2014 21:33 — #17
I just threw up in my mouth a little.
ludd at March 18th, 2014 22:14 — #18
How about a gelatin glaze? Could even be chocolate flavoured gelatin. You could use it to lightly seal the inside and cold milk shouldn't bother it. On the other hand, instead of baking the cups you could use actual choc chip cookies that you have crumbed and add gelatin to that mix and mould your cups in the fridge. It would take away the chrunchiness (add nuts?) and maybe make it more gummy - but it should seal and be edible.
daneel at March 18th, 2014 22:18 — #19
Let's replace the bug squeezins with bits of cow feet. Yay!
ludd at March 18th, 2014 22:53 — #20
Or Kanten (Agar) if you prefer. One way or another its already in a zillion foodstuffs or used to cap your medicinals.
next page →