Petit Beurre Recipes

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PETIT BEURRE NO-BAKE LAYER CAKE



Petit Beurre No-Bake Layer Cake image

My kids love helping out with this cake--and we all love eating it! It's best after sitting for a day.

Provided by GalicioBocharit

Categories     Cheesecake

Time 30m

Yield 20 serving(s)

Number Of Ingredients 11

100 g dark chocolate
5 tablespoons sugar
3 tablespoons milk
2 tablespoons cocoa powder
1 teaspoon instant coffee granules
200 g butter
3 eggs, separated
250 g white cheese
100 g sugar
350 g petit beurre biscuits (regular or chocolate-flavored)
wine or liqueur, for dipping

Steps:

  • Prepare the cream:
  • In a double boiler, melt chocolate and mix in the 5 tablespoons sugar ,the milk, cocoa powder, instant coffee granules and butter.
  • Remove from the heat and mix in the yolks and then the cheese until consistent and creamy.
  • In a separate bowl, beat egg whites until stiff, then gradually add the 100g sugar until shiny. Gently fold in the chocolate cream.
  • Dip biscuits in milk/wine/liqueur and place in a Pyrex pan. Spread on the chocolate cream and repeat for two more layers.
  • Add grated milk chocolate on top to make the cake more decorative.

Nutrition Facts : Calories 145.8, Fat 12, SaturatedFat 7.3, Cholesterol 53.4, Sodium 70.4, Carbohydrate 10.4, Fiber 1.1, Sugar 8.3, Protein 2

PETIT BEURRE CAKE



Petit Beurre Cake image

Make and share this Petit Beurre Cake recipe from Food.com.

Provided by Chef IVANA

Categories     Dessert

Time P1DT1h

Yield 10-15 serving(s)

Number Of Ingredients 6

500 g petit beurre biscuits
250 g margarine
8 eggs
250 g powdered sugar
500 ml coffee
200 g semisweet chocolate

Steps:

  • Melt chocolate on steam.
  • Mix together margarine and powdered sugar until foamy add 8 yolks and melted chocolate.
  • In bigger bowl, mix white of egg (it must be mixed well).
  • Combine chocolate mix and white of egg mix until it's mixed well.
  • Take baking pan (covered with kitchen paper) and put 1st layer: soak Petit Beurre in coffee and put one by another until cover bottom. 2nd layer is chocolate mix then again soaked Petit Beurre, chocolate mix and finally Petit Beurre. It should be 3 layers of Petit Beurre and 2 of chocolate mix between them.
  • Put cake in freeze over night. When you take it from freezer, cover baking pan with serving tray and upside down. Remove kitchen paper and decorate with whipped cream.

Nutrition Facts : Calories 650.9, Fat 34.6, SaturatedFat 11.2, Cholesterol 169.2, Sodium 297.8, Carbohydrate 86.4, Fiber 3.3, Sugar 78.8, Protein 7.9

PETIT BEURRE COOKIES



Petit Beurre Cookies image

Provided by Amanda Hesser

Categories     project, dessert

Time 1h30m

Yield 10 to 12 fragile cookies

Number Of Ingredients 4

8 ounces all-purpose flour (see note)
3 ounces almond flour (see note) from 3 ounces packaged slivered almonds
2 3/4 ounces confectioners' sugar
10 ounces softened unsalted butter

Steps:

  • Preheat oven to 325 degrees. In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter. Mix on medium-low until a dough forms. Transfer to a baking sheet and roll out 1/8-inch thick. Shape of dough does not matter; smooth edges for even browning. Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake. Remove from oven and cool completely.
  • Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle. Add remaining 3 1/2 ounces butter and mix at medium speed. Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl. Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
  • Line a baking sheet with plastic wrap. Using a rubber spatula, transfer dough to sheet and spread in a thick oval. Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick. Chill until firm, about 1 hour.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a 3-inch cookie cutter, cut circles from chilled dough. Transfer to baking sheet, spacing cookies at least 2 inches apart. (Scraps of dough may be re-rolled and chilled for additional cookies.) Bake until edges are golden brown, 7 to 10 minutes. Remove from oven and cool on baking sheet. Transfer baking sheet to refrigerator; allow cookies to become well chilled.
  • Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet. Chilled cookies may be placed atop a circle of raspberries or other berries. If desired, garnish plate with a scoop of ice cream.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 12 grams, Sodium 3 milligrams, Sugar 7 grams, TransFat 1 gram

PETIT BEURRE COOKIES OR CRUMBS



Petit Beurre Cookies or Crumbs image

Categories     Cookies     Dessert     Bake     Butter

Yield makes about thirty 1 1/2-inch cookies or 4 cups of crumbs

Number Of Ingredients 11

For the Dough
1/2 pound (227g) plus 3 to 5 tablespoons (4o to 70g) unsalted butter, softened
2 1/4 cups (287g) all-purpose flour
3/4 cup (90g) confectioners' sugar
1 cup plus 2 tablespoons (109g) almond flour
1 teaspoon (2g) vanilla extract
For Cookies
1 large egg
1 large egg yolk
1 teaspoon (4g) fleur de sel or coarse pink salt
1 teaspoon (4g) demerara sugar

Steps:

  • For the Dough
  • Cut the 1/2 pound butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Beat until light. Add the flour, confectioners' sugar, almond flour, and vanilla extract. Mix until the dough comes together. Turn the dough out onto a lightly floured counter and divide it in half. Form each half into a brick and wrap in plastic. Refrigerate one packet for at least 1 hour and freeze the other for up to 3 months.
  • Heat the oven to 350°F or 325°F on convection.
  • Remove the dough from the refrigerator and roll it between two sheets of parchment to 1/8 inch thick. Lift it up onto a baking sheet, peel off the top parchment, and clean up the edges. Bake until golden, 19 to 21 minutes, rotating the pan halfway through baking. Let cool completely.
  • Crumble the cookie and put it back in the clean bowl of a standing mixer fitted with the paddle. Mix for a minute or so to make smaller crumbs. Add the 3 tablespoons butter and mix. If the dough doesn't come together, add 1 or 2 tablespoons butter, a tablespoon at a time, mixing until you have a dough you can roll.
  • Roll the dough between two pieces of parchment to 1/4 inch thick. Freeze for 1 hour.
  • If you're making crumbs, carefully peel off the top piece of parchment. Bake until golden, about 15 minutes, rotating the pan halfway through baking. Let cool, then crumble and store in an airtight container for up to 2 days.
  • For Cookies
  • If you're making cookies, carefully peel off the top piece of parchment. Cut the frozen dough with a 1 1/2-inch cutter. The cookies will be too delicate to move, so instead remove the excess dough from the parchment. Slide the parchment onto a baking sheet.
  • Beat the egg and yolk together until smooth. Brush onto the cookies. Mix the salt and sugar together and sprinkle over the cookies.
  • Bake until a rich golden brown, about 15 minutes, rotating the pan halfway through baking. Let cool. The cookies will be very delicate, so don't move them around. Leave them on the pan until you serve them.

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