BY STÉPHANE GLACIER, M. O. F. PÂTISSIER
For 100 portions
CHEF'S TIP: The dough can be flavoured in a variety of ways to broaden your range... orange or lemon zest, etc.
INGREDIENTS
400 g unsalted butter
6 g salt
150 g icing sugar
10 g vanilla extract
50 g egg yolks
460 g T55 flour
Granulated sugar as required
METHOD:
Mix the soft butter with the salt, icing sugar, vanilla extract and egg yolks.
Add the flour, but do not overmix.
Place the mixture into a pastry bag with a 20 mm nozzle and pipe lines along a baking tray covered with a sheet of baking paper. Set aside in the fridge for a few hours.
Brush the strips with egg-wash, before rolling them in the sugar. Refrigerate for 20 minutes before cutting into diamonds with a thickness of 1.5 cm.
Place the diamonds on a rack with Silpain®, then press lightly with the tip of your finger in the centre of each one before baking to make the edges crack.
Bake in a convection oven at 170°C for approx. 12 minutes damper open.