Cruspy buds
- Total time
- 30 min
- servings
- 16 servings
- Dish type
- Other
Auto-translated · View original
Prep
10 min
Cook
20 min
Total time
30 min
Ingredients
Ingredients
- 150 g 150 g flour
- 1 1 egg(s)
- 50 g 50 g butter
- 40 g 40 g sugar (e.g. rapadura, complete cane sugar)
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This recipe is broken down into 5 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Remove 50g of butter in advance to soften (pommade butter), or heat for a few seconds in the microwave (15s).
- 2
Preheat the oven to 180°C.
- 3
Mix butter with 40g sugar.
- 4
Add 1 egg and mix.
- 5
Add 150g flour and mix.
- 6
When the dough begins to homogenize, mix by hand to form a ball.
- 7
Separate the ball in 2, then each part in 2, and so on until you get 16 small blocks of biscuit dough.
- 8
Roll each ball of dough between the hand and the worktop to form boudins, flatten and round the edges to obtain a boudoir shape. A boudoir is about the size of your index. Do not flatten to keep a friable texture inside.
- 9
Place the boudoirs on an oven plate.
- 10
Cook about 20 minutes at 180°C until golden.
Nutrition
- calories
- 70 kcal
- servingSize
- 1 portion
Indicative values from the source, for the original recipe.
Source : cuisinez-pour-bebe
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