FILLED SHORTBREAD

Name: FILLED SHORTBREAD
Yield: 40 pieces
Ingredients: 250 g butter (at room temperature); 175 g icing sugar; 167 g flour T55; 167 g rice flour; 125 g almond powder; 1.6 g Guerande salt; 80 g egg yolks; 0.5 g vanilla paste; 200 g sweet potato puree; 40 g caster sugar; 20 g butter; 12 g egg yolk; 20 g fresh cream (35% fat); 20 g milk; 20 g Mount Gay® rum 55%; 0.1 g cinnamon powder; S. Q. white chocolate glaze

Chef :

Original creation by Junko Nishikori,
Head R & D, Nichifutsu Shoji., Ltd. Japan

Brand

Quantity :

Recipe for 40 pieces

Download recipe

shortbread

Ingredients

250 g butter (at room temperature)
175 g icing sugar
167 g flour T55
167 g rice flour
125 g almond powder
1.6 g Guerande salt
80 g egg yolks
0.5 g vanilla paste

Step

Mix the butter with the sugar, flours, almond powder and salt in
a blender. Blend in the egg yolks and vanilla paste until smooth.
Roll out the pastry to a thickness of 3 mm. Leave to rest.
Using a 4 mm diameter cookie cutter, cut out the shortbread
and place on a baking tray covered with Silpain cloth. Bake in a
fan-assisted oven at 150°C for 20 minutes.

Ingredients

200 g sweet potato puree
40 g caster sugar
20 g butter
12 g egg yolk
20 g fresh cream (35% fat)
20 g milk
20 g Mount Gay® rum 55%
0.1 g cinnamon powder

Step

Pour the warm sweet potato puree through a sieve into a large
bowl. Add the sugar, butter, egg yolk, fresh cream, milk, Mount
Gay® rum and cinnamon powder in the following order. Mix
vigorously. Pour the mixture into the moulds and smooth the
surface with a palette knife. Place in a fan-assisted oven at
170°C℃ for 20 minutes. Leave to cool, then unmould.

Ingredients

S. Q. white chocolate glaze

Step

Melt the chocolate glaze and coat the sweet potato discs with it.
Assemble like a sandwich and leave to set at room temperature.