Chocolate Breton Shortbread

Ingredients

• 100 g Unsalted butter (at room temperature, softened)
• 100 g Granulated sugar
• 150 g All-purpose flour (sift before use)
• 2 Egg yolks (at room temperature)
• 6 g Baking powder (½ packet)
• 1 c. à café Ground cinnamon
• 25 g Honey
• 120 g Whole liquid cream (30% fat) – first part (for chocolate whipped cream)
• 100 g Dark chocolate (70% cocoa) (melted)
• 30 g Praline (hazelnut and caramel paste)
• 240 g Whole liquid cream (30% fat) – second part (to finish the chocolate whipped cream)
• 100 g Whole liquid cream (30% fat) – ganache
• 25 g Unsalted butter – ganache
• 150 g Dark chocolate (60‑70% cocoa) – ganache
• 115 g Dark chocolate (70% cocoa) – glaze (melted at 45‑50 °C)
• 25 g Grape seed oil
• 20 g Shelled green pistachios (for decoration)

Instructions

1. Prepare the Breton shortbread dough

   In a bowl, cream the softened butter until creamy, add the granulated sugar, sift the flour, cinnamon, and baking powder, then incorporate the two egg yolks. Mix until a homogeneous dough forms.

   Time: PT15M

2. Chill the dough

   Wrap the dough in plastic wrap and place it in the refrigerator for 45 minutes to firm up.

   Time: PT45M

3. Roll out and form the 20 cm circle

   On a lightly floured work surface, roll the dough with a rolling pin to about 5 mm thickness. Place the dough in a 20 cm ring previously buttered and gently press with fingers to fit the shape.

   Time: PT10M

4. Bake the shortbread

   Bake the shortbread in a preheated oven at 170 °C for 15 to 20 minutes, until lightly golden on the edges.

   Time: PT20M

   Temperature: 170°C

5. Cool the shortbread

   Remove the shortbread from the oven, place it on a rack and let cool for 10 minutes before gently removing the ring.

   Time: PT10M

6. Prepare the chocolate whipped cream

   Heat 25 g of honey with 120 g of cream until boiling. Melt 100 g of dark chocolate (bain‑marie or microwave). Add the praline to the melted chocolate, then incorporate the boiling cream off the heat. Mix until a smooth emulsion forms, then add the remaining 240 g of cream and mix again.

   Time: PT10M

7. Chill the chocolate whipped cream

   Cover the preparation and place it in the refrigerator overnight to thicken.

   Time: PT0M

8. Prepare the ganache for the small discs

   Bring 100 g of cream to a boil with 25 g of unsalted butter. Pour the hot mixture over 150 g of chopped dark chocolate, let melt then stir until a fluid ganache forms.

   Time: PT10M

9. Cool and set the ganache

   Pour the ganache into an 18 cm ring placed on parchment paper, smooth the surface and refrigerate for 30 minutes to set.

   Time: PT30M

10. Cut ganache circles

    Once the ganache is set, unmold it and place on a board. Using a 3 cm cutter, cut a dozen circles.

    Time: PT5M

11. Freeze the ganache circles

    Arrange the circles on a sheet lined with parchment paper and place in the freezer for 15 minutes to firm.

    Time: PT15M

12. Prepare the chocolate glaze

    Melt 115 g of dark chocolate in a bain‑marie at 45‑50 °C, then incorporate 25 g of grape seed oil and mix until a smooth glaze forms.

    Time: PT5M

    Temperature: 45-50°C

13. Glaze the ganache circles

    Place the circles on an elevated rack, coat with chocolate glaze, gently tap the rack to smooth, then let set for a few minutes.

    Time: PT5M

14. Whip the cream

    Pour the remaining cream (about 200 g) into the mixer bowl, whisk until a firm whipped cream forms.

    Time: PT5M

15. Fold the whipped cream with chocolate

    Gently fold the whipped cream into the cooled chocolate mixture (see step 6) using a spatula, then place the mousse in a pastry bag fitted with a Saint‑Honoré tip.

    Time: PT5M

16. Final assembly of the dessert

    On the Breton shortbread, place 8 dollops of chocolate whipped cream symmetrically. Put the small ganache discs on each dollop, then garnish with a few crushed green pistachios. Refrigerate 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

380

Protein

5 g

Carbohydrates

45 g

Fat

20 g

Fiber

3 g