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!
Lait Musclé 40% Chocolate Bar
Milk chocolate made of an assemblage of fine cacao from Ecuador and Ghana with sweet notes of caramel and cocoa intensity.
Madagascar Tonique 64% Chocolate Bar
Single origin dark chocolate from Madagascar with tangy notes of red berries, warm spices and roasted nuts.
Choco Unhinged Spread
Hazelnut spread, smooth and creamy, pot 280g.
Venezuela Envoûtant 100% Chocolate Bar
A single origin dark Venezuelan chocolate with natural notes of raw cocoa and roasted beans.
