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hello everyone :)
This week's video is langue de chat!
Langue de chat means "cat's tongue" in French.
The egg whites are added to the batter, giving it a thin and crunchy texture.
The texture resembles a cat's tongue, hence the name.
Originally, it just meant the cookies themselves, but
These days, especially in Korea or Japan, ganache is
sometimes sandwiched in between, and chocolate is also sandwiched often.
I made it in four flavors to make it a good gift today.
Make it delicious and enjoy it❤️
▶Ingredients (18 sandwich cookies for each flavor)
[Plain Flavor]
43g Unsalted Butter
34g powdered sugar
30g Egg white
32 g Cake flour
5 g almond flour
1g vanilla extract
13g heavy cream
A pinch of salt
80g White coverage chocolate
[Matcha Flavor]
43g Unsalted Butter
34g powdered sugar
30g Egg white
26 g Cake flour
4g matcha powder
5 g almond flour
1g vanilla extract
13g heavy cream
A pinch of salt
80g White coverage chocolate
1.5g matcha powder
[Coffee & Dulce Flavor]
43g Unsalted Butter
34g powdered sugar
30g Egg white
32 g Cake flour
5 g almond flour
1g vanilla extract
11g heavy cream
2g coffee extract
A pinch of salt
80g Valrhona Dulcey chocolate
[Strawberry Flavor]
43g Unsalted Butter
34g powdered sugar
30g Egg white
32 g Cake flour
5 g almond flour
1g vanilla extract
13g heavy cream
A drop of red food coloring
A pinch of salt
80g Valrhona strawberry chocolate
1) Lightly beat the soft butter left at room temperature.
2) Add powdered sugar and salt and mix until thoroughly mixed.
4) Divide the room-temperature egg whites and vanilla extract several times and mix into the batter.
5) Sift the powdered ingredients and fold them with a spatula.
6) Add room temperature heavy cream (+coffee extract or red food coloring) and mix to complete the dough.
7) Place the langue de chat mold on a Teflon sheet or silicon pad, and fill the mold with the batter.
8) Flatten the dough, lift the mold slightly to remove it, and bake it in a preheated oven at 150 degrees Celcius for 9 minutes.
9) Using melted chocolate as glue, sandwich the chocolate between two completely cooled cookies.
* Chocolate tempering (seeding method)
1. Melt 2/3 of the total amount of couverture chocolate at 40-45 degrees Celsius, and chop 1/3 finely.
2. Add the finely chopped chocolate little by little to the melted chocolate and set the temperature to 30 degrees while stirring thoroughly.
3. Fill the tempered chocolate into the mold and flatten it.
4. After hardening in the freezer for 10 to 20 minutes, carefully remove it from the mold. (Originally, the ideal
setting temperature of the chocolate is 17 degrees Celsius, and it is stable when it is sufficiently hardened for a longer time.)
*Storage: 4-5 days at room temperature, 2 weeks frozen. Since it contains tempered chocolate, it is best to store it at a cool room temperature to maintain product quality and be careful as the chocolate may melt if left in a room that is too hot.
*Langue de chat cookie mold : s.click.aliexpress.com/e/_onO...
Instagram: / jadore_____. .
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