BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
For 100 portions
CHEF'S TIP: To vary the flavours, these can contain cocoa nibs, pistachio chips or even coffee grounds.
SABLÉ DOUGH
165 g unsalted butter
85 g icing sugar
25 g egg whites
180 g T55 traditional flour
METHOD:
Cream the butter using a flat whisk, add the icing sugar, then the white sugar and lastly the flour.
Using a sultan nozzle, pipe onto a Silpat®-lined tray and place in the refrigerator.
COCOA NIB CROQUANT
50 g glucose
50 g unsalted butter
50 g caster sugar
25 g chopped almonds
25 g cocoa nibs
METHOD:
In a small copper pan, melt the glucose, butter and sugar.
Add the chopped almonds and cocoa nibs.
Pour onto a Silpat® sheet and roll out to a thickness of 3 mm.
Cool, cut out discs using a 2 cm diameter biscuit cutter and place them in the centre of the shortbread.
Bake at 170°C for 7 minutes in a convection oven.