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    Petit beurre pie :
  • a
  • * with butter cream and cognac

 

  • The Petit Beurre, or Véritable Petit Beurre, is a type of shortbread, originally from Nantes in France.

INGREDIENTS:

  1. 1 egg yolk
  2. 250gr unsalted butter (room temperature)
  3. 150gr icing sugar
  4. 2 cups of whole milk
  5. 2 x 250gr of Petit beurre cookies
  6. Cognac to taste (or use Grand Manier if you like it sweeter)
  7. 200 to 250gr chocolate sprinkles (preferably dark)

 

 

 

 

 

 

 

  • Add the 'on room temperature' butter together with the egg yolk and the icing sugar.
  • Mix it all together (with a wooden spoon) and add a few tablespoons of cognac (or use Grand Manier if you like it sweeter), set aside.
  • Place the milk in a flat dish and add 1/2 cup of cognac (or use Grand Manier if you like it sweeter), or more... to taste!
  • This is the base for saoking the cookies.
  • Take a flat plate, preferably square or rectangular as a base for the pie.
  • Depending on how big you are making the pie, i always place 2 cookies next to each other and make 3 rows.
  • ( my base is 6 cookies )
  • Soak (not too long) every cookie in the milk/cognac mixture and place next to each other on your plate.
  • Spread some buttercream over it with a palette knife untill the cookies are covered.
  • Make thin layers but also not too thin, we want equal layers.
  • Repeat the same proces (a layer cookies and a layer cream) untill the buttercream is almost fully used.
  • Make sure you END with a layer of the butter cream.
  • Keep a little buttercream for the sides.
  • Divide the rest of the buttercream over the sides with a palet knife.
  • Sprinkle some chocolate sprinkles on top of the pie and on the sides:
  • Hold your hand against the side so that the sprinkles stick to it!
    Place in the refrigerator, it is best to wait a few hours before eating so that the cookies soften a bit.
  • Or even better: make it the day before!

    • Be creative, make the shape you want.

    You can use milk chocolate but i prefer dark chocolate.

TOOLS NEEDED:

  1. Flat plate
  2. Palet knife

TIPS & TRICKS:

  1. Be patient, it takes some time to make this!
  2. Serve small pieces, it's quite a heavy dessert, perfect with coffee.
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