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 Dutch shortbread

 
Soften the butter, add the sugar, fine salt and vanilla. Beat in the blender. 
Add the flour, strain and then cover with milk. Leave the dough in the fridge.
Cut to 2.5 mm thick and freeze. Cut into the desired shape and cook for 20 minutes at 150ºC between 2 mats. 
 
Aneo Vanilla Ganache -...

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 Dutch shortbread

 
Soften the butter, add the sugar, fine salt and vanilla. Beat in the blender. 
Add the flour, strain and then cover with milk. Leave the dough in the fridge.
Cut to 2.5 mm thick and freeze. Cut into the desired shape and cook for 20 minutes at 150ºC between 2 mats. 
 
Aneo Vanilla Ganache - Buddha
 
Infuse the vanilla and peel in the cream in the cold for 24 hours. Heat the cream and glucose at 80º and strain over the chocolate. Add the fleur de sel and stir. Set aside in the cold.
 
Bergamot preserve
 
Heat the fruit pulp and glucose at 50ºC; pour in the pectin mixed with the sugar. Stir, then boil. Strain into bowl. Put film over.
Set aside in the cold. Wait before putting everything together.
 
Serving
 
Pieces of Aneo chocolate poured over slices the same size and shape as shortbread and lattices. 

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Ingredients 4 persons
  • DUTCH SHORTBREAD
  • 380 g butter
  • 200 g icing sugar
  • 50 g brown sugar
  • 1 vanilla pod
  • 2 g fine salt
  • 30 g milk
  • 500 g flour
  • ANÉO VANILLA GANACHE BUDDHA
  • 230 g cream
  • 50 g glucose
  • 0.5 vanilla pod
  • 3 g Buddhas Hand peel
  • 1 g fleur de sel
  • 320 g Aneo Weiss white chocolate
  • BERGAMOT PRESERVE
  • 100 g Ponthier bergamot purée
  • 300 g Ponthier lemon purée
  • 90 g glucose
  • 0.5 vanilla pod
  • 7 g NH Sosa pectin
  • 4 g Sosa young pectin
  • 90 g extra fine sugar.
Recipes. The Cook & Chef Institute