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INSPIRATION STICKS

INSPIRATION STICKS

INSPIRATION STICKS

Recipe by l’Ecole Valrhona

Category: Cookies & Bars

Difficulty: Easy

Makes about 30 cookies

INGREDIENTS

240g butter

4g salt

180g confectioner's sugar

60g almond flour

100g eggs

120g all-purpose flour

350g all-purpose flour

A/N Inspiration

INSTRUCTIONS

First mix the creamed butter, salt, confectioner’s sugar, almond flour, eggs and the smaller portion of flour. Do not beat this mixture.
Once the mixture is fully incorporated add the larger portion of flour.
Spread the pastry between two sheets at 6 mm thick. Store in the fridge.
Cut into a stick shape of 11 cm. Bake at 300-320°F (150-160°C) until light brown.
Once the sticks are baked and cooled, keep them in the tempered Inspiration couverture. Drop them on a sheet of parchment paper, sprinkle any desired toppings and leave to crystallized at 62°F (17°C).