INGREDIENTS :
biscuits
200 g wheat flour
1 pinch of yeast
175 g ointment butter
70 g icing sugar
1 egg white
1 pinch of salt
1 C. 1 teaspoon vanilla powder
Decor
100 g dark chocolate
40 g praline
Instructions
Preheat the oven to 160 °.
Cream the icing sugar with the ointment butter in the bowl of your food processor at maximum power. The mixture should become very creamy and whiten.
Add the egg white and mix again at maximum speed. Take out the egg white in advance so that it is at room temperature.
Then add the flour, baking powder, salt and vanilla powder. Gently mix with the paddle of your food processor or with a Maryse. The dough should be lightly worked, just enough to mix the flour well.
Fill a pastry bag with a fluted tip with the dough. Remove air bubbles and line a baking sheet with parchment paper.
Poach rosettes on this sheet, spacing them 2 cm on each side. Start in the centre and form a dough snail, sticking the dough well to the dough already placed. Do about 3 rounds.
Bake for about 12 minutes - 15 minutes if your cookies are larger.
The cookies are still very pale when they come out of the oven: this will allow them to have a very sandy texture!
At the exit of the oven, draw on the parchment paper and slide the cookies on a rack. Please note, cookies are very crumbly, do not lift them by hand, wait until the cookies are completely cool before decorating them.
For the decor:
Melt the chocolate in a double boiler. Once the chocolate is melted and shiny, dip your cookies in the chocolate. Shake well to remove the excess chocolate. Dry on a rack at room temperature.
If you want praline, you can dip the cookie on the "melted chocolate" side in the praline, or sprinkle it on your cookies (you will only have one side)
Notes
To keep in an iron box. You can change dark chocolate with milk or caramel chocolate. Be careful not to take too sweet chocolate which would unbalance theta
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