Café losanges gourmand et craquant

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How lucky your are...

After a quick perfume break, I’m back to my diamond shape... But don’t get used to it, you will not have two articles on the same day everyday...

I’m craving on chocolate lately but my thighs not so much. It’s no news to you that my new year’s resolution to go to the gym every other day completely failed, I went there once right after I told you so and thatisall. It’s lame I know, and I’m not proud of myself but it’s like minus 8000 degrees (Celsius though) out there and the very idea to put on my running shoes and short makes me shiver... And want to wrap myself into my blanket like a giant human sushi to stay on my couch cuddling my cat - which is a much less physical activity I agree. That reminds me that I still owe you a last Manger Bouger (eat&move) recipe, I note it for next week...

Anyway! Today recipe is about diamond shape...

 

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What you will need, for the shortbread biscuits:

  • -  220 g flour
  • -  100 g salted butter
  • -  1 egg
  • -  100 g brown sugar

 For the white chocolate mousse:

  • -  200 g white chocolate
  • -  3 egg whites
  • -  100 g powdered sugar
  • -  20 cl very cold whipping cream

 

losanges 

 To start with, beat the egg and the sugar together and add the flour little by little. With your hands knead the dough and add the previously softened butter. On your floured work surface, roll out the dough until you have approximatively 1 cm and cut out diamond shape with a knife. If the butter was too hot and so the dough too sticky, wrap it with cellophane tape and put it in the fridge for 15 minutes until it firms up.

Once you have you Diamond Shape cut out, put them in the oven for 13 minutes at 180°C.

 Once they’re cooked and cooled, you can put a royal icing on them (yes, ROYAL i.e. 160g powdered sugar for 35g white egg) or you can leave them plain... It’s up to you.

For the chocolate mousse:

In a mixing bowl, whip up egg whites very firmly with a pinch of salt then reserve. Slowly dissolve the white chocolate in a bain-marie. Meanwhile, in another mixing bowl, whisk the whipping cream into Chantilly by adding the powdered sugar little by little (your batter needs to be clean and dry). Once the chocolate has melted, mix it with the egg whites and gently blend in the Chantilly trying not to break the mix. Put the mousse in the fridge for at least 4h before the presentation.

 And the presentation is quite easy: take a biscuit, garnish it with the white chocolate mousse and take some tiny fruits like blueberries (but it’s also delicious with red currant) and put them around the biscuit, then fill in the holes with some mousse and close up with another biscuit! Then enjoy !

 

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