My boys have hand ball matches every week ends so I have to find some cake ideas that are easy to share and eat. As the holidays approached, I remembered that great Chef Ricardo shortbread recipe, and the salty butter caramel of the god of pastry, Christophe Felder!


Ingredients for caramel:
Chef Christophe Felder's recipe
280 g sugar
130 g whole cold liquid cream
200 g salted butter of good quality

For shortbread:
215 g flour
130 g ground almonds
1 tbsp of baking powder
1/4 teaspoon salt
170 g soft butter, softened
130 g icing sugar
1 tbsp cold water
1 teaspoon vanilla extract


1• Melt the sugar while stirring the sugar by turning the pan with the wrist. When the sugar has melted, add the cold cream little by little taking care to projections. Proceed several times by removing the pan from the heat with each addition. Let the cream gently stir in and let the temperature rise to 108 degrees. Stop cooking, add the cut butter.
Mix in the blender, set aside.
The caramel will firm up while cooling.

2• In a salad bowl, mix the flour, yeast, salt and almond powder.
In the robot bowl, whisk the butter and icing sugar.
Add water and vanilla extract, mix.
Add the powders and mix until a ball of dough forms.
Leave it to rest for one hour, flattening it slightly for a better hold in the cold.
Spread it to a thickness of 3 mm between two sheets of parchment paper.

3• Carry all the dough and, in half of the models carries piecés, to make a hole in the center (I took a big sleeve) To
pose on a plate by spacing them because it will enlarge a little. You will probably need three plates that you will bake one by one.

Preheat the oven to 190 ° (it will take 10 minutes, meanwhile, put a plate in the freezer, the others in the fridge). Cook the first plate about 7 minutes and look: the dough should remain pale, barely colored.

4• If not extend minute by minute to know what is the optimal time with your oven.
Remove the cookies from the oven and let them harden while cooling.
Meanwhile, take the plate in the freezer and cook. Remember to put the third plate in the freezer while cooking the second.
When the cookies are cold you can remove them from the plate.

5• Montage:

Take the openwork patterns (with the hole in the middle) and sprinkle with icing sugar (with a small strainer for example).
Take the other models and place a large hazelnut caramel. Lay a lace pattern on it. Here you are!