Sneaker Cookie: vanilla, milk chocolate, praline paste
Vanilla / milk chocolate / praline paste
The pair that won't leave the table.
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The Paste
Mix butter and icing sugar. Add the egg, then the flour and salt, without kneading for a long time. Flatten, cover and refrigerate for 45 minutes.
Two soles by sneaker
Spread to 4 mm. With the pattern, cut 12 simple silhouettes: square heel, rounded toe, low stem. Cool for 15 minutes. Cook at 170 °C for 12 to 14 minutes and then let cool.
Make the ganache
Pour the hot cream over the chopped milk chocolate. Wait 1 minute, mix and then add the praline paste. Leave to thicken for about 45 minutes in the cool; the ganache should be able to spread.
Assemble the pair
Garnish six ganache cookies leaving 5 mm of edge. Cover the other six. Melt the white chocolate and draw a thick sole and three large laces on each top, without looking for a logo.
To share
Allow to cool for 20 minutes. Serve the sneakers lying down, then break or cut a shoe in the middle.
Conservation. Keep covered in the refrigerator and consume within 24 hours. Leave for 10 minutes before serving.
Namely. Recipe proposal: follow the quantities and texture marks of the card. Indicative times. The rendering depends on the ingredients and materials used. The objects of the photographic decoration remain out of the dish.
Baking tips for this recipe
- Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
- Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
- Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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