Mauro Colagreco: the three-star chef reveals his ultra-gourmet cookie recipe using stale bread!

Don’t throw away your stale bread again. You may not know it, but in the kitchen everything is transformed and chefs have no shortage of ideas for reinventing preparations, particularly with stale bread. Recently, it was Julie Andrieu, during an interview with 750g, who revealed to us her delicious recipe for using leftover bread.

Today, it is Mauro Colagreco who offers his version. The chef of Mirazur collaborated with the Casino brand and its fruit and vegetable partners. For the occasion, he developed a recipe for cookies with stale bread, three chocolates and pear. A great anti-waste preparation to reproduce at home. Here’s how to do it.

Your stale bread could be used to make superb cookies. In just a few steps, you will have soft and delicious biscuits, perfect to accompany your hot drinks this fall. Here are the steps to make them now.

For the ingredients you will need:

• 1 Williams pear
• 180g stale bread
• 60 g of dark chocolate
• 60 g of white chocolate
• 60 g of milk chocolate
• 100g butter
• 1 egg
• 20 ml of espresso coffee (liquid)
• A pinch of fleur de sel

1. Start by toasting the stale bread in the oven for 20 minutes at 180°C. Then let it cool, before mixing it to obtain a fine powder.
2. Sieve everything to remove large pieces.
3. Mix the butter and sugar for 15 minutes in a mixer until white.
4. Add the egg and continue mixing until emulsified.
5. Add the espresso coffee as well as the stale bread flour and a pinch of fleur de sel. When the dough is homogeneous, add the 3 chocolates and the pear cut into small pieces.
6. Form small balls with the dough. Place them on a sheet of parchment paper.
7. Leave to cool for 1 hour in the fridge.
8. Then bake the cookies for between 9 and 11 minutes at 180°.

All you have to do is taste.