French cuisine

Easy

Langue de chat

This crispy and delicious Langue de chat tastes perfect when combined with chocolate. This light dough with butter and meringue just melts in your mouth. Perfect with white or dark chocolate and a topping decoration of your choice.

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Recipe

PRE TIME: 20 min

COOKING TIME: 9 min

TOTAL TIME: 29 min

4 SERVING

Ingredients:

1.41 oz. Unsalted butter
0.7 oz. Powdered sugar
1.41 oz. Egg white
0.7 oz. Powdered sugar
1 oz. Cake flour
0.35 oz. Almond powder
Chocolate
White chocolate
Freeze-dried raspberries
Pistachios

Directions:

Soften the butter at room temperature.

Sift the flour and almond powder.

Whisk the egg whites to make a meringue. When the egg whites are loosened, add half of the powdered sugar. Whisk further. When the powdered sugar has dissolved, add the remaining powdered sugar and whisk.

Add the powdered sugar to the butter that has been brought to room temperature. Switch to a whipper. Mix well until the butter turns white.

Add half of the meringue and mix. Add the rest of the meringue and mix.

Add the flour and almond powder and mix.

We're going to use a Langdosha plate. If you don't have a plate, you can squeeze it with a round mouthpiece. Scrape the dough into the plate. Use the card to grind off the dough... Slowly remove the plate. Make more and more in the same way.

Bake it in the oven at 335 °F/170 °C for 9 minutes.

Melt the chocolate for the langdosha. When the chocolate has hardened slightly, place the langdosha on top.

Put a square of chocolate on a square of langdosha. Decorate with extra chocolate. Coat about 1/3 of the langdosha with chocolate. Put some freeze-dried raspberries on top... And pistachios on top.

Enjoy!