This is a real patisserie recipe, learned in one of the cuisine course I did, unique and studied in every single detail to have an high quality product. Patisserie is totally different from traditional homemade cuisine: we’re talking about very precise quantities even on large quantities of dough, in which a gram more or less makes the difference.
Time of cooking
about 40 biscuits
What did I use
baking trays, sheets of oven paper, a medium-sidez glass bowl, a wooden spoon
Butter or margarine (soften): 150 gr
Icing sugar: 80 gr
Egg: 60 gr (1) [yes, in patisserie you measure eggs with weight!]
00 flour: 225 gr
Chocolate drops: 2 spoons
Baking powder for sweets: 4/5 gr
Vanillin: 1 little bag
Salt: a pinch
How did I do
I mixed well butter with sugar.
I added egg, salt, vanillin, baking powder and flour. I kneaded well, until I had a soft but airy dough.
I divided the dough in two parts: to one of it I added chocolate drops and mixed well.
I put on the baking trays with oven paper little balls of dough without pressing them.
For a better result but taking a little more time, it is better to use a sac-à-poche to make the biscuits.
I baked in the oven until they brown on the surface (it took about 10 minutes).
I served when they were completely cold.