Professional

Lil’Bites

Made with Praliné Amande 70% - 9015

recipe from the Ecole Valrhona

2 steps

recipe makes about 35 Lil'Bites

Recipe Step by Step

01

Praliné 70% Shortbread Dough

190g butter 84% M. G
75g Caster sugar
50g Whole milk
80g PRALINE AMANDE 70% FRUITE
250g Soft flour / all purpose flour

Soften the butter, add the caster sugar. Using a mixer fitted with a blade, mix until light in color. Meanwhile, warm the milk and beat briskly with the praliné, to achieve a shiny, elastic texture. Incorporate into the lightened butter mixture and add the sifted flour. Spread the dough out and leave to rest. Bake in a 150°C (300°F) oven for about 13 min.
02

Whipped Praliné 70%

400g PRALINE AMANDE 70% FRUITE
160g TANARIVA LACTEE 33%

Melt the couverture at 45°C (113°F) then add to the praliné. Temper the mixture to 24°C (75°F) and leave to crystallize on a sheet. Whisk this mixture in a mixer fitted with the blade, keeping the temperature below 25/26°C (77/79°F), then spread with a pastry bag.

Assembly and finishing

Roll the shortbread dough out to a thickness of 3 mm (less than 1/8 inch). Using a 5-cm (2-inch) diameter cookie cutter, cut out the shortbread and place the cookies on a lattice silicone mat. A rectangular cookie cutter (8 x 2 cm, or 3 inches x 3/4 inch) can also be used. Using a pastry bag without a nozzle, filled with 70% pure praliné, draw small lines on the surface on the shortbread dough circles. Bake in a 150°C (300°F) oven for about 13 minutes. Cover the cooked shortbread with whipped praliné, then top with another shortbread cookie, pushing down gently to spread the praliné over the entire surface of the cookie. Tip: You can vary the decorations and the method, e. G.: cookie baked between two Silpains, cookie baked with a sprinkling of brown sugar on top, cookie cut into bars, etc.