Christmas Shortbread with Ganache: Festive Delights by Chef Nicolas Cloiseau
Melt-in-your-mouth Christmas shortbread. Enter the magic of the festive season with this new recipe from our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier!
Serves : 14 shortbread
Preparation time : 45 min
Rest : 30 min
Cooking time : 7 min
Christmas shortbread with ganache
Delightful Ingredients for the Christmas Shortbread
SHORTBREAD INGREDIENTS
85 g flour
70 g butter
30 g almond powder
20 g powdered sugar
20 g brown sugar
1 egg yolk
10 g cocoa powder
10 g Noir Robuste 74% bar
1 g yeast
1 pinch salt
INGREDIENTS FOR THE CHOCOLATE GANACHE
10 cl liquid cream
1 g liquid vanilla
1 bar Noir Robuste 74% chocolate
½ bar Lait Musclé 37%
Crafting the Perfect Christmas Shortbread: Step-by-Step Process
THE RECIPE
- In a bowl, using a mixer or by hand, blend together 2/3 of the softened butter, the powdered sugar and the brown sugar. Add the almond powder and pinch of salt.
- Add the egg yolk.
- Melt the chocolate with the remaining butter. Add to the mixture and continue mixing.
- Mix in the flour, cocoa powder and baking powder.
- Once the dough has formed, shape into a ball and refrigerate for 30 minutes.
- Preheat the oven to 180°C and prepare a baking tray lined with baking parchment.
- Once out of the fridge, roll out the dough thinly between two sheets of parchment paper to prevent sticking (approx. 2 mm thick).
- Cut out discs with a cookie cutter (approx. 6-7cm in diameter), keeping half of them cold, and cut out a star shape in the center of the other half.
- Place the pastry discs on the baking sheet and superimpose the 2nd disc with the star shape. Press lightly to stick them together.
- Bake the shortbread for approximately 7 minutes. Leave to cool when removed from the oven.
- To make the ganache, bring the cream and vanilla to the boil. Pour the cream over the chocolate, leave to melt and whisk until the ganache is smooth and shiny.
- Using a piping bag, fill the stars of each sablé with ganache.
- Leave to cool so that the ganache sets slightly, then enjoy!
Crocodile Tanakio Easter Artistic Piece
Limited-edition Easter art piece, L 40 cm x W 18 cm x H 18 cm – 1.35 kg. An original and elegant chocolate creation by Nicolas Cloiseau and Jacques Owczarek, perfect for sharing with your loved ones. This composition features a dark chocolate base sprinkled with almonds and pistachios, a dark chocolate crocodile mold filled with vanilla praline and crispy crêpes dentelle, a dark chocolate egg with roasted Piedmont hazelnuts, as well as two dark and milk chocolate eggs. Each egg contains an assortment of praliné crocodile skin, amandas, and avelinas.
Crocodile Skin Gift Box 16 Chocolates
Checkerboard of 16 dark and milk praliné bouchee, finished with a ‘crocodile‑skin’ imprint. An Easter gift box to offer as a present or share with your loved ones.
Large Dark Chocolate Easter Egg
56% dark chocolate mould, paired with dark chocolate Easter fritures.
Large Milk Chocolate Easter Egg
Milk chocolate moulding 35%, Easter milk chocolate fritures
