{"id":293973,"date":"2011-03-29T11:43:00","date_gmt":"2011-03-29T09:43:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/?post_type=wprm_recipe&#038;p=293973"},"modified":"2022-12-14T13:42:04","modified_gmt":"2022-12-14T12:42:04","slug":"wprm-shortbread-feuillantine","status":"publish","type":"wprm_recipe","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/recipe\/wprm-shortbread-feuillantine\/","title":{"rendered":"Shortbread &#8220;Feuillantine"},"content":{"rendered":"\n    <div class=\"xs_social_share_widget xs_share_url after_content \t\tmain_content  wslu-style-1 wslu-share-box-shaped wslu-fill-colored wslu-none wslu-share-horizontal wslu-theme-font-yes wslu-main_content\">\n\n\t\t\n            <div class=\"wslu-share-count\">\n                <span class=\"wslu-share-count--total\">0<\/span>\n                <span class=\"wslu-share-count--text\">Shares<\/span>\n            <\/div>\n\n\t\t\n        <ul>\n\t\t\t        <\/ul>\n    <\/div> 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Add the flour and mix just enough to incorporate it but not more!<\/p>","image":0,"ingredients":[]},{"uid":2,"name":"","text":"<p>Finally, add the crushed gavottes. <\/p>","image":0,"ingredients":[]},{"uid":3,"name":"","text":"<p>Stir to mix well. <\/p>","image":0,"ingredients":[]},{"uid":4,"name":"","text":"<p>The result is a speckled shortbread dough. <\/p>","image":0,"ingredients":[]},{"uid":5,"name":"","text":"<p>Spread it between two sheets of parchment paper (to keep the work surface clean) to a thickness of 6mm.<\/p>","image":0,"ingredients":[]},{"uid":6,"name":"","text":"<p>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. <\/p>","image":0,"ingredients":[]},{"uid":7,"name":"","text":"<p>Set all the shortbread aside on a baking sheet and let it rest in a cool place while you preheat the oven to 180\u00b0C.<\/p>","image":0,"ingredients":[]},{"uid":8,"name":"","text":"<p>Place the shortbread on a baking sheet lined with parchment paper, spacing sufficiently, as the shortbread will spread out during baking.<\/p>","image":0,"ingredients":[]},{"uid":9,"name":"","text":"<p>Bake for 15 minutes.<\/p>","image":0,"ingredients":[]},{"uid":10,"name":"","text":"<p>Remove the shortbread and let it cool on a wire rack. <\/p>","image":0,"ingredients":[]},{"uid":11,"name":"","text":"<p>When the shortbread is cold, leave it in an airtight lock&amp;lock box.<\/p><p>Prepare the ganache.<\/p><p>Place both chocolates in a large bowl.<\/p>","image":0,"ingredients":[]},{"uid":12,"name":"","text":"<p>Put the butter, invert sugar (or creamy white honey) and cream in a saucepan.<\/p>","image":0,"ingredients":[]},{"uid":13,"name":"","text":"<p>Heat and bring to a boil. <\/p>","image":0,"ingredients":[]},{"uid":14,"name":"","text":"<p>Pour over chocolate and mix well. <\/p>","image":0,"ingredients":[]},{"uid":15,"name":"","text":"<p>When the ganache is ready and starts to crystallize, put it in a bag fitted with a nozzle. <\/p>","image":0,"ingredients":[]},{"uid":16,"name":"","text":"<p>Garnish half of the shortbread with ganache. <\/p>","image":0,"ingredients":[]}],"name":"","uid":-1}],"ingredients_flat":[{"name":"Shortbread dough:","uid":1,"type":"group"},{"uid":0,"amount":"225","unit":"g","name":"flour","notes":"","converted":{"2":{"amount":"1.8","unit":"tasses","unit_id":7559}},"unit_id":2468,"id":9172,"type":"ingredient"},{"uid":2,"amount":"175","unit":"g","name":"soft butter","notes":"","converted":{"2":{"amount":"6.17","unit":"oz","unit_id":7560}},"unit_id":2468,"id":5018,"type":"ingredient"},{"uid":3,"amount":"100","unit":"g","name":"semi-salted butter","notes":"","converted":{"2":{"amount":"3.53","unit":"oz","unit_id":7560}},"unit_id":2468,"id":9313,"type":"ingredient"},{"uid":4,"amount":"130","unit":"g","name":"almond powder","notes":"","converted":{"2":{"amount":"4.59","unit":"oz","unit_id":7560}},"unit_id":2468,"id":3036,"type":"ingredient"},{"uid":5,"amount":"100","unit":"g","name":"crushed gavottes","notes":"","converted":{"2":{"amount":"3.53","unit":"oz","unit_id":7560}},"unit_id":2468,"id":10508,"type":"ingredient"},{"name":"Ganache:","uid":6,"type":"group"},{"uid":7,"amount":"75","unit":"g","name":"dark chocolate","notes":"","converted":{"2":{"amount":"2.65","unit":"oz","unit_id":7560}},"unit_id":2468,"id":10332,"type":"ingredient"},{"uid":8,"amount":"75","unit":"g","name":"milk chocolate","notes":"","converted":{"2":{"amount":"2.65","unit":"oz","unit_id":7560}},"unit_id":2468,"id":5681,"type":"ingredient"},{"uid":9,"amount":"110","unit":"g","name":"full cream","notes":"","converted":{"2":{"amount":"3.88","unit":"oz","unit_id":7560}},"unit_id":2468,"id":5210,"type":"ingredient"},{"uid":10,"amount":"35","unit":"g","name":"butter","notes":"","converted":{"2":{"amount":"1.23","unit":"oz","unit_id":7560}},"unit_id":2468,"id":10124,"type":"ingredient"},{"uid":11,"amount":"35","unit":"g","name":"invert sugar","notes":"(or creamy white honey)","converted":{"2":{"amount":"1.23","unit":"oz","unit_id":7560}},"unit_id":2468,"id":10509,"type":"ingredient"}],"instructions_flat":[{"uid":0,"name":"","text":"<p>Start by preparing the shortbread dough.<\/p><p>Place room temperature butter, sugar and almond powder in a kitchenaid or kenwood container or bowl.<\/p>","image":0,"ingredients":[],"type":"instruction","image_url":""},{"uid":1,"name":"","text":"<p>Start mixing to make it creamy. 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