Sunday, December 13, 2009

Brent Corrigan Produce

Sunday Recipe - Vanilla Kipferl, shortbread Felder

Last week I was in Strasbourg for a pastry shop run by Felder, former pastry chef of the Hotel de Crillon for 15 years. The workshop theme was "Around the gourmet coffee," but was changed at the last moment for a workshop buttons, to my great joy. Finally I would demystify the biscuit! But I will tell you that another time.

At the end of the workshop and after the small glass white wine (for us to reward our culinary efforts), Christophe has opened a bag of homemade cookies. A marvel, biscuits, shortbread very good taste of vanilla.

I've made today and I'm pretty happy with the result. It is divine.

For you, I'll book the recipe

Vanilla Kipferl

Ingredients for the biscuit

35 g caster sugar 1 vanilla pod

120 g
soft butter 140 g flour 60 g
almonds ½
teaspoon vanilla extract For Finishing

60 g sugar
2 packets of vanilla sugar

Preheat oven to 170 ° C
pour the granulated sugar in a blender, add the pod vanilla and mix to get a very vanilla sugar. Sift sugar into a bowl.

Add the melted butter, flour, almond powder and vanilla extract. Mix together using a wooden spoon until you have a smooth paste. Work
then this dough by hand so as to obtain a ball. The
separate into 4 pieces.

On a lightly floured work, lay the pieces in a sausage shape. Align and cut into regular segments of 2 cm.
Place the biscuits on a floured plate l├ęgerment.
Bake and cook for 15 minutes.

Meanwhile, mix together the icing sugar with the vanilla sugar packets.
Upon exiting the oven, cool the cookies on a rack before rolling them in icing sugar and vanilla.

Beware: highly addictive!


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