[Michel Bras Recipe] Mémé Bras PETIT-BEURRE CAKE

The allure of a layer cake but so easy that even a child can make it !

 Here is a quick, simple and delicious recipe to celebrate Mother’s Day with your little ones. Told by my grandma to my mother, all you need are traditional French cookies called « Petit-Beurre » with a few basic ingredients. Decoration is freestyle and you can shape it and layer it as you wish. You can also add some grated lemon zest to the cream for a refreshing taste, or add cocoa powder for a chocolate version. I like it fresh when it is still crunchy, but also when the cookies have soaked and softened in the cream.

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INGREDIENTS :

A vanilla pod

2 tbsp (30 g) crème fraîche or heavy cream

2 egg yolks

1 1/2 tbsp ( 20 g ) sugar

10 tbsp (150 g ) butter

1 pot of strong black coffee

1 pack of « Petit-Beurre » type cookies

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Other possibilites :

Grated lemon zest for a lemon version, or cocoa powder for a chocolate version. You can also enjoy combinations by making one pile of plain butter cream, another one with lemon flavored cream, or with cocoa cream.

 

EQUIPMENT :

mixing bowl, electric mixer, pastry bag with tips

PREPARATION :

Split the vanilla bean pod and scrape the seeds with a spoon. Boil the cream, remove from the heat. Steep the vanilla bean and seeds in for a while, and remove them.

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Mix the egg yolks and sugar in a bowl. Whip vigorously while adding the cream. Add the softened butter and whip till smoothly blended. If the cream separates, just reheat it gently in a double- boiler.

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Pour the coffee into a deep dish. Quickly dip the cookies in the coffee, just enough to moisten them.

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Arrange 3 or 4 cookies side by side. With the pastry bag, pipe a layer of cream about the thickness of the cookies. Layer 4 more cookies and another layer of cream. Repeat until the ingredients are used up. Chill to harden the cream.

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