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Shortbread "Feuillantine
Ingredients
Shortbread dough:
- 225 g flour
- 175 g soft butter
- 100 g semi-salted butter
- 130 g almond powder
- 100 g crushed gavottes
Ganache:
- 75 g dark chocolate
- 75 g milk chocolate
- 110 g full cream
- 35 g butter
- 35 g invert sugar (or creamy white honey)
Instructions
- Start by preparing the shortbread dough.Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
- Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
- Finally, add the crushed gavottes.
- Stir to mix well.
- The result is a speckled shortbread dough.
- Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
- Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
- Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
- Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
- Bake for 15 minutes.
- Remove the shortbread and let it cool on a wire rack.
- When the shortbread is cold, leave it in an airtight lock&lock box.Prepare the ganache.Place both chocolates in a large bowl.
- Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
- Heat and bring to a boil.
- Pour over chocolate and mix well.
- When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
- Garnish half of the shortbread with ganache.
Shortbread "Feuillantine
Ingredients
Shortbread dough:
- 225 g flour
- 175 g soft butter
- 100 g semi-salted butter
- 130 g almond powder
- 100 g crushed gavottes
Ganache:
- 75 g dark chocolate
- 75 g milk chocolate
- 110 g full cream
- 35 g butter
- 35 g invert sugar (or creamy white honey)
Instructions
- Start by preparing the shortbread dough.Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.
- Start mixing to make it creamy. Add the flour and mix just enough to incorporate it but not more!
- Finally, add the crushed gavottes.
- Stir to mix well.
- The result is a speckled shortbread dough.
- Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.
- Let stand for one hour in a cool place. Take the dough out, remove the two sheets of parchment paper and cut out small shortbread with a cookie cutter.
- Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180°C.
- Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.
- Bake for 15 minutes.
- Remove the shortbread and let it cool on a wire rack.
- When the shortbread is cold, leave it in an airtight lock&lock box.Prepare the ganache.Place both chocolates in a large bowl.
- Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.
- Heat and bring to a boil.
- Pour over chocolate and mix well.
- When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle.
- Garnish half of the shortbread with ganache.
