\n<\/div>\n

\nSimple little bites, quick enough to make. A crisp cookie, white chocolate and lime whipped cream and fresh juicy raspberries! What more could you ask for? Oh yes! A little touch of crunchy praline that remains absolutely optional. But this praline is so good that it would be a shame to miss it. So yes, it lengthens the recipe, but it can be kept for a long time… <\/div>\n

\n<\/div>\n

<\/a>Recipe for 20 bites of 5,5cm:<\/p>\n

Dough:<\/span><\/b>
\n-125g of flour<\/span><\/b>
\n-140g of butter<\/span><\/b>
\n-50g icing sugar<\/span><\/b>
\n-1 vanilla bean<\/span><\/b>
\n-a pinch of salt<\/span><\/b>
\n
<\/span><\/b>
\nSoft and crunchy praline (optional)<\/span><\/b>
\n-75g of praline paste (recipe HERE<\/a>)<\/span><\/b>
\n-75g of hazelnut paste (recipe HERE<\/a>)<\/span><\/b>
\n-15g of milk chocolate<\/span><\/b>
\n-15g of dark chocolate<\/span><\/b>
\n-25g of crushed cr\u00eapes dentelles<\/span><\/b>
\n
<\/span><\/b>
\nWhite chocolate and lime whipped cream:<\/span><\/b>
\n-80g of ivory cover<\/span><\/b>
\n
\n -80g of liquid cream<\/span>
\n<\/b>
\n irst<\/span>
\n<\/b>
\nthen:<\/span><\/b>
\n-160g of mascarpone<\/span><\/b>
\n-160g of full cream<\/span><\/b>
\n-the zest of 2 limes<\/span><\/b>
\n
<\/span><\/b>-300g of fresh raspberries<\/span><\/b><\/p>\n

\n<\/div>\n\nFirst, prepare the dough discs. Put the melted butter, powdered sugar, salt and flour in a small container. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n
\n <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nTaste the inside of the vanilla bean. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPlace in a cool place for 30 minutes. If the butter separates, by cooling and mixing, everything goes back to normal.<\/i><\/div>\n\nMake 15g balls and place them in 5.5cm silicone moulds. As much as I boycott silicone in some recipes(canel\u00e9s <\/a>to name but one!!), it is very useful in this kind of recipe. <\/i>
\nIf you don’t have the right diameter, it’s not a big deal. Do to the inspiration ! <\/i><\/div>\n
\n
<\/i><\/div>\n
<\/i><\/a>
\n
<\/i>
\n<\/p>\n
\nBake at 180\u00b0C for 12 to 15 minutes: the discs should be golden brown. The dough is rich in butter, so it will spread out in the moulds in a fairly thin disk. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nLet them cool on a wire rack. Be careful, they are very brittle! <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nAnticipate the whipped cream by melting the white chocolate (ivory couverture) with the cream in the microwave or over moderate heat in a small saucepan. Mix well to obtain a smooth and uniform cream then leave this “pseudo ganache” in the fridge until use. We’ll whip it up later! <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/span><\/span><\/div>\n
\nFor the praline, you can do without it. If not, you’ll need to make some even though you won’t be using much of it in the recipe. But you can keep it without any problem in an airtight box. <\/i><\/span><\/span><\/div>\n
\nMix hazelnut paste and praline paste in a large bowl.<\/i><\/span><\/span><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n\n<\/div>\n
\nMelt the dark and milk chocolate in a microwave or double boiler.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nAdd the chocolate with the praline\/hazelnut paste, mix well and then add the cr\u00eapes dentelles reduced to a coarse powder.<\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n
\n
<\/i><\/div>\n
\nLeave to set in a cool place, then remove small balls of praline. I have a mini ice cream scoop, but you can scoop small balls by hand. <\/i><\/div>\n
\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nFlatten the ball into a disk (it doesn’t matter if it’s not perfect, it’s going to be hidden!). <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPlace the disc on the cookie. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nAdd the lime zest to the cold white chocolate “pseudo ganache”. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nAdd the cold mascarpone and the cold full cream. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nWhip to a stiff whipped cream. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPut in a pocket with an 8mm nozzle.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nTop the dough-praline discs with whipped cream in any way you like.<\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nThen place the fresh raspberries on top. <\/i><\/div>\n

<\/i>
\n<\/p>\n
\n<\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nYou can of course sprinkle them with powdered sugar or lime zest. <\/i><\/div>\n\n
<\/i><\/div>\n
\n <\/i><\/a><\/div>\n

<\/i>
\n<\/p>\n
\nPlace in the refrigerator for 1 hour and enjoy without delay! <\/i><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
<\/span><\/span><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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