May Beetle Cookies (Chrousti)

25 - 30 cookie

Despite its unusual name, May Beetle Cookies (Chrousti) are among the most decadent cookies you’ll ever come across. These cookies, with their rich flavors and delightful texture, are a true culinary delight. It’s a challenge to find a treat that can match the indulgence these cookies offer. Originating from the...

... heart of Europe, these cookies carry a unique charm that’s hard to resist. Whether you’re a seasoned baker or a beginner, this recipe is a wonderful addition to your repertoire. Once you’ve tasted these May Beetle Cookies, you’ll understand why they hold such a special place in the world of desserts.

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Tom Founder

December 14, 2023

60 min.
3 h.
4/5

Ingredients:

Linzer tart cookie bottoms:

1 ½ cups of all-purpose flour
Extra flour for flouring surface
1 cup of confectioners’ sugar
¼ TSP of baking powder
Zest from 1 lemon
1 ¼ stick of unsalted butter - room temperature (5 OZ)
egg
½ TSP of vanilla extract

Chocolate-coffee top:

1 ½ cups of walnuts
1 ½ TSP of cocoa powder
1 ½ TSP of coffee
4 TBSP of breadcrumbs (regular)
¼ cup of all-purpose flour
6 egg whites - room temperature
2 ¼ cups of confectioners’ sugar
Zest from 1 lemon

Chocolate-rum cream:

2 cups of milk (preferably whole milk)
4 egg yolks
1 bag of vanilla pudding powder (about 1.5 OZ, non instant pudding)
½ cup of cocoa powder
1 TSP of vanilla extract
4 TBSP of rum extract
4 sticks of unsalted butter - room temperature (1 LB)
2 ½ cups of confectioners’ sugar

Other Filling:

1 cup of raspberry preserve (adjust if needed, or any red preserve)

Partial coating:

1/2 recipe of chocolate coating (store-bought or recipe here)

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Kitchen Mixer with Whisk and Flat Beater Attachment
1x French Whisk
1x Small Hand Grater or Zester
1x Plastic Wrap
1x Rolling Pin
1x 3″ Round Cookie Cutter
1x Icing Spatula
1x Kitchen Food Processor
1x Disher (1 FL OZ disher or set of spoons)
1x Offset Spatula
4x Baking Sheet with Parchment Paper or Silicone Matt

Directions:

1.1.

Dough:

1.1.1. Place into a kitchen mixer with a flat beater attachment:

1 ½ cups flour
1 cup of confectioners’ sugar
¼ TSP of baking powder
Lemon zest from 1 lemon

Shortly stir together using a hand whisk until nicely combined (about 1 minute).

1.1.2. Add:

1 ¼ sticks of butter – soft
1 large egg
½ TSP of Vanilla Extract

Process on slow speed until all ingredients are partially combined.

1.1.3.

Then increase the speed to medium-high and process until the dough is formed (about 2 – 3 minutes).

1.2.

Resting time:

1.2.1. Wrap the dough with plastic wrap (scoop it on the wrap and then cover it with the wrap).

Tip:
If you want to work with the dough soon, form it into a disk, not a roll shape.

1.2.2. Let cool in the refrigerator until partially, but not totally, hardened (about 1 hour).

Important:
If the dough in the refrigerator fully hardens (if left for a longer time, for example, overnight), remove from the refrigerator about an hour before cookie cutting.

1.3.

Preheat oven to 350°F.

1.4. Cut the cookies:

Notes:

Work one-by-one on a floured surface. The dough needs to always sit on a floured surface during flattening to be able to separate the cut cookies that are ready to bake.
It is essential to work fast with the dough.
If it becomes hard to work with the dough after a while (it will become too soft to form the crescents), place it back in the refrigerator for further processing to let it cool and harden.
Optionally, you can keep placing scraps from the dough into the fridge before further processing to prevent the dough from softening.

1.4.1.

Place the dough on a floured surface and lightly flour the top of the dough.

1.4.2.

Using a rolling pin, flatten the dough into about 1/8″ – 3/16“ thickness (based on your preference).

1.4.3. Cut the cookie using a round cookie cutter.

Important:
If you are using multiple different options of cookie cutters, make sure you cut even numbers of each shape — to be able to later create a “sandwich”.

1.4.4. Gently place cookies on the baking sheet with parchment paper.

Important:
Make sure they are not touching each other (about 12 – 15 on each baking sheet).

Tip:
Make manipulation with the vanilla bottoms easier by using an icing spatula.

1.4.5.

With the leftovers from the cut dough: quickly form the dough from them (with your hands) and roll them again with a rolling pin to cut more cookies.

1.5.

Bake:

1.5.1.

Bake in a preheated oven until fully baked. The surface turns from a doughy texture to solid but slightly fluffy (about 8 – 10 minutes).

1.5.2. Rotate the baking sheets in the middle of baking.

Notes:

If flattened unevenly (even just slightly), each cookie can have a slightly different baking time, so closely watch when you get close to the end of baking and remove each, one by one if necessary.
Right after baking, the cookies have a soft texture, which can make some people confused and think it is a sign of underbaking; this is why some people tend to extend the baking time and overbake cookies. To ensure cookies are properly baked, watch the surface texture and bake the cookies for at least 8 minutes to reach the best results.

1.5.3.

Let totally cool on the baking sheet before assembly (or using an icing spatula, move to the cooling rack).

2. Chocolate-coffee top:

2.1.

Set oven to preheat to 270° F.

2.2.

Walnut mixture preparation:

2.2.1. Place into a food processor:

1 ½ cups of walnuts – whole
1 ½ TSP of cocoa powder
1 ½ TSP of coffee
4 TBSP of breadcrumbs
¼ cup of all-purpose flour

Process on high speed until a fine texture is reached – no large chunks are present (about 1 – 2 minutes).

2.3.

Batter:

2.3.1. Place into your kitchen mixer bowl:

6 egg whites – room temperature
¼ cup of confectioners’ sugar

Whisk on medium speed to get more air into the egg whites and to make the egg whites foamy (about 2 – 3 minutes).

2.3.2. Add:

2 cups of confectioners’ sugar (the rest of the total amount)

Increase the speed to high and whisk until done – soft to medium peaks are formed (about 4 – 6 minutes). Note: If your egg whites were taken directly from the fridge (they aren’t room temperature), this step can take up to 20 minutes.

2.3.3. Remove the kitchen mixer bowl from the mixer and add:

Lemon zest from 1 lemon
Walnuts mixture from step 2.2.

Thoroughly but gently stir with a spatula until fully combined.

2.3.4.

Using a 1 OZ disher (or set of spoons), place the batter portion on the baking sheets with the parchment paper. Leave at least 2” space between each. From this recipe you should be able to create 25 – 30 cookies.

2.4.

Baking:

2.4.1.

Bake in a preheated oven until done – fully baked and crunchy on the top (about 40 – 45 minutes).

2.4.2.

Let fully cool before the next step – they will be very fragile right after baking.

2.4.3.

When cooled, gently remove from the parchment paper. If partially stuck, gently help to release with an offset spatula.

3. Chocolate rum cream:

3.1.

Cream base:

3.1.1. Place into a small pot:

2 cups of milk
4 egg yolks
1 bag of vanilla pudding powder
½ cup of cocoa powder

Stir with a whisk until all ingredients are incorporated (about 1 minute).

3.1.2.

Place the pot on medium heat and cook while constantly stirring with a whisk until it thickens (about 2 – 3 minutes).

3.1.3. Take off the burner, place the mixture into a small mixing bowl, and add:

1 TSP of vanilla extract
4 TBSP of rum extract

Stir together with a whisk until fully incorporated (about 1 minute).

3.1.4. Let cool on countertop with occasional stirring with a whisk until you reach room temperature (approximately 30 minutes).

IMPORTANT:
If you decide to place it into the refrigerator overnight, make sure to wrap with plastic food wrap and remove the cream base from the refrigerator about 30 minutes before processing in the next step – the cream base needs to have room temperature before further processing.

3.2.

Final processing:

3.2.1. Place into a kitchen mixer with a flat beater attachment:

4 sticks of butter – soft

Cream butter on high speed until the butter gets nicely airy (about 2 minutes).

3.2.2. Replace the flat beater with the whisk attachment and add:

2 ½ cups of confectioners’ sugar

Whisk on slow speed until nicely combined (about 1 minute).

3.2.3.

Then increase the speed to high for about 2 – 3 minutes.

3.2.4. Add:

Cream base from step 2

Whisk on high speed until all ingredients are incorporated and a creamy texture is reached (about 2 – 3 minutes). Do not place into the fridge and leave it on the counter for the next step (if you do so, the cream will harden).

4. Assemble:

4.1.

Spread the raspberry preserve on the Linz tart bottom.

4.2.

Using a 1 OZ disher, place the cream on each Linz tart bottom with preserve.

4.3.

Place the meringue chocolate-coffee top on the top of the cream and gently press and turn at the same time to evenly distribute the cream.

4.4.

When all are done, place into the fridge to cool before the next step (at least 30 minutes, but best is for 1 hour).

5. Chocolate coating:

5.1.

Prepare ½ of the recipe for the chocolate coating and then dip part to coat half of each cookie.

5.2.

Let the dipped cookies rest in the refrigerator for at least 15 minutes before serving.

Refrigeration of the cookies is necessary.

About the Author:

TomFounder

# 1

23 Followers

Published Recipes: 237
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Location: Iowa, USA
Member since: 2023-02-02

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