Croq’lait, crispy chocolate Christmas cookies

Croq'lait, crispy chocolate Christmas cookies

No Christmas parties without homemade cookies! Today, I suggest you prepare very crispy and deliciously chocolatey biscuits. Their particularity is the addition of lace pancakes in the dough. It’s super tasty and wonderfully crunchy.

The recipe is that of pastry chef Sébastien Bouillet. The cookie recipe is very easy to make. The somewhat long and painstaking part is to cover them with chocolate. It is important to temper the chocolate so that it is crunchy. You can find all my tempering tips here.
As these cookies are covered in chocolate, they keep very well. You can therefore prepare them in advance. They will also make a perfect gourmet gift.

Croq’lait, crispy chocolate Christmas cookies:

110g butter
35g icing sugar
1 pinch of fleur de sel
1 tsp egg yolk
100g of flour
20g cornstarch
30 g of Gavottes
300g milk chocolate couverture
3 g of mycryo
30 g of hazelnuts

Whisk together the soft butter, sugar and fleur de sel.
Add the yolk.
Add the flour, cornstarch and 20 g of crushed Gavottes. Mix without insisting.

Refrigerate the dough for 1 hour.

Roll out the dough thinly, then cover it with the rest of the gavottes. Pass the roller over them to push them down.
Cut the dough into squares of about 4 to 5 cm, either with a knife or with a cutter.
Arrange the cookies on a baking sheet. If the dough is too soft at any time, iron it in the fridge before continuing.
I made about 40 cookies.

Preheat the oven to 160°C.

Bake the cookies for about 20 minutes.
Let them cool completely.
Take the opportunity to roast the hazelnuts, for about 15 minutes.

Temper the chocolate

Melt the chocolate in the microwave in 30 second increments. Mix well each time.
The temperature should be 45°C.
Add the cooled and chopped hazelnuts.
Lower the temperature to 35°C and add the Mycryo. Mix well until the temperature reaches 30°C.
Maintain this temperature in a 30°C water bath.

Dip each cookie in chocolate, drain excess, and place on a baking sheet.

Leave to set and enjoy.

Croq'lait by Sébastien Bouillet

To finish: you can also make croq’noir, replacing the hazelnuts with almonds and using dark chocolate. This melts at 50°C. the Mycryo is added at 34°C and used at 32°C.

You only need a little egg yolk. I took the opportunity to prepare an omelet for my lunch.

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