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Frédéric Bau, École du Grand Chocolat Valrhona

Coffee, Chocolate, and Vanilla Creams with Breton Shortbread

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Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

    • Ready in

      5 hr

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Ingredients

Breton shortbread

  • 1 cup plus 1 scant ¼ cup (4 ¼ oz./120

Method

Prepare the Breton shortbread. Preheat the oven to 350°F (170°C). Sift the flour with the baking powder and the salt.

Beat the egg yolks with the sugar until the mixture is thick and pale. Soften the butter and incorporate it, then the sifted dry ingredients.

Roll out t

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