{"id":232431,"date":"2016-02-23T11:21:00","date_gmt":"2016-02-23T10:21:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/grevin-shortbread"},"modified":"2016-02-23T11:21:00","modified_gmt":"2016-02-23T10:21:00","slug":"grevin-shortbread","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/grevin-shortbread\/","title":{"rendered":"Grevin Shortbread"},"content":{"rendered":"
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\nSome of you may remember my report on the pastry shop “Le Valentin”<\/a> already two years ago. I had been received for several days to learn and watch. A real privileged moment. I still have in my reserves many recipes that they had given me with their agreement to diffuse them here. I am posting today the recipe of their emblematic shortbread, because it is right next to the Gr\u00e9vin museum: the Gr\u00e9vin shortbread! I have known him for years and even went to this bakery more than 10 years ago to devour him. I give you the real recipe here. This wonderful shortbread with its hazelnut, lemon, pistachio, caramel and walnut flavors won’t last long before our hungry stomachs! <\/div>\n
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\nGrevin shortbread recipe:<\/div>\n
\nFor a 30x40cm plate.<\/div>\n
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\nDough:<\/span><\/b><\/div>\n
\n-225g of butter<\/span><\/b><\/div>\n
\n-125g powdered sugar<\/span><\/b><\/div>\n
\n-250g of flour<\/span><\/b><\/div>\n
\n-125g of hazelnut powder<\/span><\/b><\/div>\n
\n-5g of cinnamon<\/span><\/b><\/div>\n
\n-75g of egg<\/span><\/b><\/div>\n
\n-1 lemon peel<\/span><\/b><\/div>\n
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\nCaramel:<\/span><\/b><\/div>\n
\n-100g butter<\/span><\/b><\/div>\n
\n-30g of water<\/span><\/b><\/div>\n
\n-30g of liquid cream<\/span><\/b><\/div>\n
\n-75g of honey<\/span><\/b><\/div>\n
\n-175g of sugar<\/span><\/b><\/div>\n
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\n-125g of chopped nuts or pecans<\/span><\/b><\/div>\n
\n-125g of pistachios<\/span><\/b><\/div>\n
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\nPut the hazelnut powder, flour, powdered sugar, flour and cinnamon in a bowl. <\/i><\/div>\n


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\nAdd the butter cut into pieces. <\/i><\/div>\n


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\nMix well with the sheet (the “k” of the robot) or with your fingertips until you obtain a sandy mixture .<\/i><\/div>\n


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\nTo weigh 75g of egg, simply put two eggs in a bowl and beat them into an omelette. <\/i><\/div>\n


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\nThen pour them on the sandy mixture by weighing the 75g. <\/i><\/div>\n


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\nAdd lemon zest. <\/i><\/div>\n


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\nThen mix again just until the dough comes together. <\/i><\/div>\n


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\nWrap the dough in cling film and place in a flattened ball in a cool place for one hour. <\/i><\/div>\n


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\nWhen the dough has hardened, roll it out on a sheet of parchment paper into a 30x40cm sheet.<\/i><\/div>\n
\nNote from Bernard: this dough is rich in butter, so it is quite difficult to spread: it sticks. Just chill it when it gets too sticky and help yourself to a little flour.<\/i><\/div>\n
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\nPut the dough in the oven at 180\u00b0C for 25 minutes to cook it well. <\/i><\/div>\n
\nMeanwhile, prepare the caramel: heat the honey in a saucepan.<\/i><\/div>\n


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\nWhen the honey boils, add the sugar in three additions, letting it melt and caramelize at each addition. <\/i><\/div>\n


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\nWe then obtain a beautiful caramel. <\/i><\/div>\n
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\nIn another saucepan, bring the cream, water and butter to a boil. <\/i><\/div>\n
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\nPour the caramel into the butter-cream.<\/i><\/div>\n


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\nBring this caramel to 116\u00b0C.<\/i><\/div>\n


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\nPour the caramel over the baked pastry (it should be golden: on the picture it is not, it should look like a baked shortbread).<\/i><\/div>\n


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\nSpread the caramel over the entire surface of the shortbread.<\/i><\/div>\n


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\nSprinkle with dried fruit: chopped nuts or pecans.<\/i><\/div>\n


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\nAnd the pistachios. At Valentin, they use crushed pistachios. I had whole pistachios and the result was delicious !<\/i><\/div>\n


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\nReturn to the oven at 180\u00b0C for about ten minutes.<\/i><\/div>\n


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\nThe Gr\u00e9vin shortbread is ready ! Cut into squares of desired size. <\/i><\/div>\n

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\nAnd here is the result!<\/i><\/p>\n

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Some of you may remember my report on the pastry shop “Le Valentin” already two years ago. I had been received for several days to learn and watch. A real privileged…<\/p>\n","protected":false},"author":1,"featured_media":51372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142,3976],"class_list":["post-232431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet","tag-sweet","tag-sweet-europe"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/232431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=232431"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/232431\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/51372"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=232431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=232431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=232431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}