French chambray biscuits
| Butter 52 grams | Low gluten flour 103 grams |
| Almond flour 5 grams | Cocoa powder 7 grams |
| Powdered sugar 38 grams | Egg yolk 1 |
| Sandwich material: | Light cream 42 grams |
| White sugar 8 grams | Chocolate Coin 45g |
| Butter 6 grams |
Step 1
Soften the butter at room temperature in advance until it can be easily pressed with your fingers. Add the powdered sugar and mix well. The powdered sugar can be sieved in advance to avoid clumping and affecting the taste.
Step 2
Use a spatula to mix until the powdered sugar is no longer visible.
Step 3
Add the egg yolks and mix evenly with a spatula. The egg yolks should be at room temperature and not just taken out of the refrigerator to avoid separation of oil and water due to large temperature differences.
Step 4
Sift cocoa powder, almond flour and low-gluten flour in advance, and then sift into the butter
Step 5
Press and mix until the dry powder is no longer visible and stop stirring to avoid over-stirring that will affect the taste.
Step 6
Take two pieces of oil paper, roll out the mixed dough to a thickness of about 2-3 cm, and put it in the refrigerator for about 20 minutes. The specific time will be slightly adjusted according to the thickness.
Step 7
Take out the frozen dough sheet and use a suitable mold to press out the cookie shape
Step 8
Place on a baking tray, grease the baking tray with grease paper in advance
Step 9
Preheat the oven to 160° with upper and lower heat, and bake for 18 minutes.
Step 10
While the dough is freezing, you can make the sandwich: melt the butter in warm water until it becomes liquid, pour in the granulated sugar, chocolate coins, and light cream and mix well.
Step 11
Put it into a piping bag for the next step.
Step 12
After baking is finished and allowed to cool, take one biscuit, pour chocolate sauce on it, cover it with another biscuit and it’s done.
Step 13
Crispy in the mouth and rich in milky aroma, it’s great for afternoon tea and souvenirs. Cooking tips for French-style chambray biscuits
