HOME RECIPES INFORMATION KITCHENTOOLS

Starters Main Courses Desserts Basics

• Bokkenpootjes / goat's feet:
• 'with ganache'

INGREDIENTS:

1. 250gr egg whites
2. 125gr granulated sugar
3. 75gr flour
4. 250gr amand flour/powder (broyage d'amande)
5. 250gr icing sugar
6. almond flakes
7. buttercream
8. chocolate ganache

• Take the bowl from the mixer and add the egg whites.
• On full speed slowly add the granulated sugar.
• Let it whip untill it had set to a firm structure, 'pikes' must be visible.
• With a spatula gently mix in the sifted flour.
• Add the broyage and the sifted icing sugar and gently mix under the eggs with a spatula.
• Use a good brand amand flour/powder, the difference is huge, i always use 'Molensteen'.
• Gentle and slowly, always important when baking!
• Don't use a beater!

• Take a oven tray and cover it with butter paper.
• Put the batter in a piping bag and make finger-thick sticks of about 6 cm.
• I made rather big ones for a special occasion but normally 6cm should be enough.
• Sprinkle a few flaked almonds on top.

• Bake in the oven for about 14 to 15 minutes, pre-heated at 200°C.
• Let them cool down before adding the butter cream.
• Take one , fill it with butter cream and close with another almond cookie.
• Dip the sides into the chocolate ganache and let them cool down.
• Place them in the fridge for an hour and they are ready to eat.
• The cookies are best when they have just come out of the fridge.

• Can be kept for a few days in the fridge but make sure to cover them.
• Sometimes i add some Whiskey or Cognac to the butter cream.

TOOLS NEEDED:

1. Large bowl
2. Beater or kenwood (or kitchenaid)
3. Large baking/oven tray with butter paper on top.
4. Spatula

TIPS & TRICKS:

1. Make the butter cream and the chocolate ganache first.
2. Don't let the ganache cool down too much, it will be difficult to dip in the cookies!
3. Use a good brand Broyage d'amandes, the difference is sometimes incredibly large.