Sept. 14, 2011
Pastry Chef Bobby Jucker, owner of Three Brothers Bakery, recently appeared on the Food Network in a cooking challenge
called “Extreme Cakes.” The show’s theme was ‘pirates’ and Jucker made a huge cake in the shape of a pirate ship.
He came in fourth in the competition. Today he shows food radio talk show host Cleverley Stone how to make three-dimensional tri-cornered pirate hat cookies.
For more information about food, wine and dining in Houston, listen to Cleverley’s radio show Saturdays at Noon on Talk 650 AM.
(By the way, she gives out restaurant gift cards on every radio show!)
How to Make an Edible Pirate Hat Cookies
Source: Chef Bobby Jucker, Three Brothers Bakery
First you make your French Hats or Hamentashen (They are the same thing).
This cookie is a triangular/pyramid shape and filled with fruit fillings, chocolate, poppy seeds, prunes or whatever you would like to use.
Below you will find how to make the chocolate filling (It will match your hat the best).
Here is the easiest way to make these treats:
Make your filling:
- 2 lbs chocolate cake
- 3 ounces butter or margarine
- 1 ounce or 1 tablespoon honey
- Handful of chocolate chips
- 4 inch circle cutter
1. In a mixing bowl, mix 2 lbs of older chocolate cake (meaning it does not have to be fresh out of the oven) plus 3 ounces of butter or margarine. Mix the two ingredients until gooey.
2. Add about 1 oz or a big tablespoon of honey. Mix in a handful of chocolate chips. Set aside.
Next prepare your cookie dough:
1. Take some sugar cookie dough, which you can buy pre-made in the grocery store, roll it out (don’t forget to put flour on your smooth surface and rolling pin).
2. Cut circles, 4 inches in diameter.
If you can’t find a cutter, use a glass, a bowl or something else. You can even make one by using cardboard and creating a template.
3. Arrange Your circles in rows. (No big problem if they are scattered on your surface though.)
4. Next, add a dollop of the filling mixture in the center of the cookie dough circle. Grab the circle between your index fingers and
thumbs and bring them together at the top, making a pyramid shape. Pinch top together.
5. Put your unbaked hats on your baking pan – we like baking paper vs. greasing the pan. Bake at 350 for 25 minutes. Time and temp may vary based on your oven.
6. While they are cooling, your can begin your hat decorations.
Hat Decoration Supplies
- Chocolate Fondant
- White Fondant
- Powdered sugar
- 6 inch Circle Cutter or Template
- Food Paint Brush
- Piping Gel or Sugar Water
- Colored Food Markers
Note: Other than the Hamentashen/French Hats, you should be able to purchase the supplies you need at your local hobby store.
1. Roll out your chocolate fondant, don’t forget to sprinkle some powdered sugar on your smooth surface and rolling pin.
2. Cut out 6 inch circles of chocolate fondant.
3. Use the piping gel or make sugar water and brush the hats. This will act as your glue.
Then lay the hat in the middle of the fondant, lift up and cover the sides of the hat with the fondant.
4. Now you are ready to make your decorations. We have given you one idea below for the Skull and Crossbones:
Roll a piece of white fondant into a ball into a size proportional to your hat.
Push down with your thumb the bottom of the circle to create the chin.
Use edible food markers to create the eyes and teeth.
Roll the white fondant into a pipe shape and cut it into smaller pieces.
You’ll have to look at the head you made to figure out the length.
Use your pinky finger and roll in the middle of the pipe so it is thinner in the center.
Cut into the center of the ends to create the indentions to look like a bone.
Cross them on the hat and then add your skull.
Use the piping gel as your glue to keep them on your hat and to each other.
And you’re done!