Vibrant, indulgent, and perfectly balanced, this Red Velvet Cookie recipe by Chef Andrés Lara will be your shop’s newest sensation!
These stuffed cookies are as sophisticated and delicious as they come. The core features a bright, tangy Raspberry-Yuzu Gelée encased in a smooth, stable Cream Cheese and Valrhona Ivoire 35% White Chocolate Ganache.
Thanks to the cocoa butter emulsion in the ganache, the center holds up beautifully in the oven without splitting, melting into a perfectly sliceable, velvety frosting core as it cools.
Chef Lara pairs this rich filling with an authentic red velvet dough formulated with soured milk for a plush “velvet” crumb.
With its bright citrus-berry acidity and lush creaminess, this Red Velvet Cookie brings an irresistible touch of elegance to your pastry shop year-round. In other words, you will want to add this recipe to your menu right away.
Explore the recipe today!
Melissa Coppel’s Chocolate and Confectionery School is globally recognized for redefining pastry education with its online, hands-on, and live classes. Every course is designed to give pastry lovers, home bakers, and professionals the knowledge to create world-class desserts and chocolate confections — wherever they are.
