"Simplicity is the ultimate sophistication" LdV

Sunday, 3 December 2017



Those lovely and delicate biscuits are called Cat's tongue. It's so cute isn't it ? They are very easy to bake and fun to eat ! Your children will adore them... They are very popular in France. A decade ago, you could find some in any French restaurant at the top of an ice-cream to decorate it... Nowadays, you tend to find a kind of more elaborate "tuiles" of any flavors...You can add desiccated coconut or orange blossom essence if you wish. Those cat's tongue would be comfy in any lunchbox or be the guest-star to your pic-nic ! 

Wine pairing : Baux-de-Provence (Red) from Provence.

A quick glance in your kitchen...

In your fridge

In your cupboard
Caster sugar
Vanilla pod

Around 30 biscuits

150g 5 oz of flour sifted
150g 5 oz of softened butter 
50g 1,7 oz of caster sugar 
1 vanilla clove 
2 egg whites 

Beat the butter with the sugar, flour and vanilla.
Add the whites one at a time to the preparation.
Pre-heat your oven to 200°.
Line a large baking tray with baking paper.
Transfer the batter in a pastry bag with a 0,5 cm tip. Or use a food storage bag and snip one corner to create a 0,5 cm opening.
Try to form 4-cm long dough cylinders on the baking paper, spacing them by 2 cm.
Bake for 10 minutes.
Repeat the process with the remaining batter.

Langues de chat

Pour 30 biscuits environ
150g de farine tamisée
150g de beurre mou
50g de sucre en poudre
1 gousse de vanille
2 blancs d’œuf

Préchauffez votre four à 200
Dans un bol, battez la farine avec le beurre, le sucre et la vanille.
Ajoutez les blancs d’œufs un par un.
Chemisez la plaque du four de papier sulfurisé.
Remplir une poche a douilles d’embout 0,5cm de la préparation (ou prendre un sac congélation en coupant un des coins).
Formez des bâtonnets espacés de 2cm sur la plaque.
Enfournez pour 10 minutes.

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