Decorating Cookies with Pastry Chef Robert Twardzik on Facebook LIVE
If you live in the New York City area and are looking for something unique and beautiful to give out at your next party this summer, consider getting some delicious Bakehaus 561 cookies.
Bakehaus 561 cookies are made by Chef Robert Twardzik - a master baker. Last week, I invited Robert to my Bedford, New York farm to join me for a special Facebook LIVE on making and decorating cookies. Robert, who makes some of the most stunning treats I have ever seen, gives me a cookie every year around Easter, so I was very excited to have him teach me some of his techniques. We had such a great time making dark chocolate cookies, and decorating them with fondant and royal icing. We also answered many of your questions and shared some of our favorite baking tips.
Robert lives in nearby Fairfield County, Connecticut, and sells his Bakehaus 561 cookies exclusively at the Fairfield Women's Exchange, a not-for-profit gift shop and organization in Southport that focuses on supporting the wellness of local women and children. Enjoy these photos - and if you missed this special Facebook LIVE, just click on the highlighted link.
Here are Robert's recipes…
Chocolate Cookies (rolled)
Preheat oven to 350 degrees
2 cups Butter (16 oz)
1 cup Confectioner’s Sugar
1/2 cup Sugar
1/2 cup Brown Sugar
2 Large Egg Yolks
3 Cups All Purpose Flour
1/2 Cup Black Cocoa Powder
2/3 Cup Cocoa Powder
1 Teaspoon of Salt
1. Sift flour, cocoa powders together and add salt
2. Cream butter and sugars together then add egg yolks
3. Add dry ingredients to butter mixture in 3 batches until just combined
4. Wrap in plastic wrap and refrigerate for 4 hours or overnight
5. To roll: remove dough from refrigerator 10-minutes before rolling, cut into shapes
6. Bake approx 8-12 minutes depending on size and thickness
Marshmallow Fondant
4 Cups Domino Confectioner’s Sugar (18 1/2 oz)
3 Tablespoons Lemon Juice or Water
3 1/2 cups Marshmallows (9 oz)
2/3 cup White Baking Chocolate or White Candy Melts (2 3/4 oz)
Food Coloring (optional)
Nonstick Cooking Spray or Vegetable Shortening
1. Sift confectioner’s sugar into large bowl and make a well in the center of bowl
2. Place marshmallows and lemon juice or water in microwave for 40-seconds and stir mixture well with spatula coated with cooking spray or vegetable shortening
3. Place mixture back into microwave for 30-second intervals, stirring in between, until all marshmallows have melted and mixture is smooth
4. Add chopped white chocolate or candy melts into marshmallow and stir until chocolate is melted and no lumps are visible
5. Stir in optional food coloring (or knead color into fondant just before use)
7. Mix the marshmallow/sugar mixture with spatula coated with cooking spray or shortening or alternately with mixer fitted with dough hooks
8. Finish by kneading the fondant to fully incorporate any bits of sugar into the marshmallow fondant
9. Coat a large piece of plastic wrap with nonstick spray, wrap tightly and place in resealable sandwich bag to firm up for four-hours or overnight
10. When ready to use, if the fondant feels too firm, place in microwave at full power for 10-seconds to soften it, then knead it and it will be ready to roll and cut for use.
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- I was so excited to have pastry chef Robert Twardzik over to my farm to teach us how he bakes and decorates his beautiful cookies.
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- I hosted this Facebook LIVE right from my Winter House kitchen. These shows are great to do because we can broadcast right off of an iPhone.
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- I also had some guests join us in the kitchen. I’ve known Butzi Moffitt for many years. We met at the Fairfield Organic Gardeners Club.
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- The children also came up for a visit. This was my grandchildren’s first serious cookie baking and decorating lesson. They had so much fun. Robert and I made each of the children one cookie.
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- Robert and I use different baking techniques, but I am so thrilled to learn some of his – he cooks with such artistry. Robert explains that he enjoys working with fondant and modeling chocolate because of its flavor and elasticity.
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- Robert showed us black cocoa. Black cocoa is Dutched cocoa that has been treated with an alkaline solution to neutralize the acidity.
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- I always love answering all your questions during Facebook LIVE – we received so many good inquiries about the chocolate, and Robert’s recipe for the cookies, which I’ve included above.
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- Robert explained that the important thing to remember when making any rolled cookie is not to over-process the cream and butter, which could aerate the mixture too much and cause the cookies to spread.
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- The dry ingredients were put through a tamis. This “tammy”, also known as a drum sieve, is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill.
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- I have always used Domino Sugar – it is my favorite sugar. On the west coast, it is called C&H. https://www.dominosugar.com
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- Robert rolled out the dough mixture and wrapped it in plastic wrap. He likes to chill his dough for at least four hours.
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- Robert loves the weight of my rolling pins. I got this mahogany rolling pin from Paris. I love it too.
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- Here I am cutting an already chilled piece of cookie dough into two parts – one for Robert and one for me.
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- I rolled my dough out quite thin. Robert likes his dough much thicker. He says a lot of his cookies are for special occasions, so he didn’t want to chance breaking them.
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- Robert also shared how much he likes working on Silpat non-stick silicone mats, because if the dough gets warm, he can just lift the mat and place it in the refridgerator.
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- I wanted to make many cookies using this fun flower blossom cookie cutter.
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- Here are some of the thinner wafer clover shapes I made. The rich chocolate color makes these so beautiful.
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- But see how thick Robert’s cookies are – about a quarter-inch thick.
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- Here are some of his other cookies decorated with royal icing and fondant. Robert gave me the one in the middle a couple years ago.
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- And here are more of Robert’s stunning creations using the dark chocolate.
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- Robert combines the ingredients for the fondant. If you missed the process for this, be sure to go to our Facebook page and watch the show.
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- Here are some colorful fondants all ready for us to use.
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- Truman wanted a blue star. Here is what I created so far – now for the decorating.
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- Using some royal icing in a pastry bag, I was able to make tiny balls on top of the star points.
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- Everyone watched Robert so closely.
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- Here he is embellishing a flower cookie for Jude.
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- And, here I am piping some more white dot decorations onto Jude’s special cookie.
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- We had such a good time making and using fondant – and any scraps of fondant can be rolled and used again.
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- Robert worked as a business professional before he followed his passion for baking. He is so talented – I love all his beautiful cookies.
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- Here are some smaller cookies he made.
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- These cookies are a little more elaborate.
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- His cookies are called Bakehaus 561 cookies and are available exclusively at the Fairfield Women’s Exchange. If you missed any of this Facebook LIVE, please click on the link above and watch it – it will inspire you to make some of your own cookie treats.
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