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Blond chocolate and caramel petit beurre biscuit
An ultra-indulgent take on the traditional petit beurre biscuit: a crisp shortbread base topped with blond chocolate and a soft vanilla caramel center.
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Biscuit base for the petit beurre
Techniques covered
- To rub in a sweet pastry dough in the stand mixer
- Cutting with a fluted pastry wheel
- Fraisage a shortcrust pastry dough
- Rolling out shortcrust pastry
- Cutting shortcrust pastry dough
- Use a pastry bicycle
- Baking shortcrust pastry in the oven
- Making a soft caramel
- Infusing milk or cream
- Testing the consistency of a caramel
- Emulsifying with a hand blender
- Chinoiser (straining)
- Scraping a vanilla pod
- Blend with an immersion blender
- Making a dry caramel
- Diluting caramel
- Tempering chocolate
- Melting chocolate in the microwave
- Performing a tempering test
- Tempering chocolate
- Fill a piping bag
- Releasing air bubbles
- Trimming a mold
- Tapping a mold
- Draining a chocolate mold
- Crystallizing a chocolate mix
- Pouring chocolate into molds
- Unmolding chocolate
- Sealing a mold
- Piping with a tip
- Filling a chocolate piece
- Using a heat gun
- Assembling a petit beurre
- Attaching a biscuit with caramel
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