It's the day after the fourth of July and I am at work waiting a VIP party,that's about all we had aside from a couple tables at lunch. Surfing the net after staring at a box of milk chocolate for what seemed like hours I search for some chocolate recipes on various chocolate companies sites in hopes of finding something easy to make for a kitchen snack or coffee break for the staff!The usual complicated time consuming gateaux's and mousse abound and I just happen on to a biscuit Breton recipe. you know those delicious buttery cookies filled with chocolate chips, the kind you devour in seconds and regret later!
So I read through the simple recipe and find on the list of ingredients as the leavening agent; sachet de levure chimique!!!(that is baking powder to you and me!) What is a paquet of poudre de chemique weigh? I google the words French baking powder and voila I found just what I needed! Only problem I used only 5 grams, guessing that with only a minimal amount of flour you wouldn't need so much leavening, instead of the 11grams in the usual package! The cookies are baked and golden brown around the edges, flecked with both milk and dark chocolate chips. Back to my desk while the recently baked cookies cool while I do some paper work. When I return to the kitchen I find empty spaces where cookies lay before, I guess 5 or 11grams didn't make that much difference, they are addictive!
Petit biscuit Breton (based on Valrhona recipe)-5grams from pacquet(my touch)
5 egg yolks
160grams sugar
220grams Flour (I used A.P.)
1 paquet de levure chimique (baking powder) I used 5grams and they were swell go for 11 and tell me what gives?
150grams softened butter
120grams milk chocolate chips
120grams dark chocolate chips
Sift dry ingredients
Whisk together egg yolks and sugar to ribbon stage (whitened and fluffy)
Add buter, dry ingredients,and chips and mix in till combined. Shape into a cylinder shape about 1.5 inches and wrap in plastic wrap. Freeze until ready to bake.
300 F oven Cut cookies about 3/8 inch thick and place on parchment covered sheet pan and bake for 20 minutes. Cool on rack and store in air tight container.
Comments