Raised in France and reaching culinary prominence as a pastry chef at Le Cirque, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate factory. Jacques’ empire includes 2 workshops, 5 retail boutiques, and an ice cream store in NYC. He hosted two TV series on PBS and Food Network and has authored three cookbooks. Jacques proudly serves as Dean of Pastry Arts at New York’s International Culinary Center.
Fours Poches means "piped cookies" in French. Jacques loves how beautiful these cookies are when the dough is made with both chocolate and vanilla flavors and then piped through a pastry bag into black and white stars. They are perfect in an assortment for brunch or for tea. Recipe yields about 5 dozen.
- 2 2/3 Cup pastry flour
- 6 Tablespoon Dutch-processed cocoa powder or corn starch
- 1 Cup plus 2 tablespoons unsalted butter, at room temperature
- 6 Tablespoon confectioners’ sugar
- 1 1/2 Egg whites (about 3 tablespoons), at room temperature
Preheat oven to 350 degrees F. Line two cookie sheets with silicone mats or parchment paper.
In a small bowl, stir together the pastry flour and the cocoa powder, if you want chocolate cookies, or cornstarch, if you want vanilla cookies. Set aside.
In the bowl of a stand mixer fitted with the paddle, combine the butter, confectioners’ sugar, salt, and vanilla and beat on medium speed for about 5 minutes, or until very light and airy. Slowly add the egg whites and beat until well incorporated. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour mixture just until blended.
Spoon the dough into a pastry bag fitted with a large star tip. Pipe into star shapes about 1 ½ inches in diameter on the prepared baking sheets, spacing them about 1 inch apart.
Bake for about 12 minutes, or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks, and let cool completely. Store in an airtight container, at room temperature for up to 5 days.