Vincent Guerlais shows Eric Kayser his Choco-Nantais biscuits’ recipe

Unmissable for his Petit-Beurre from Nantes, his fingers or other mini-pastries, Vincent Guerlais is a pastry and chocolate artisan known all the way to Asia.

Enjoy his treasures on his website: Vincent Guerlais
Today, he shares his Choco Nantais’ recipe with Éric Kayser. The perfect snack to be savoured after school. A recipe as easy to bake as good to eat.
So, a shortbread biscuit + a gianduja + a shortbread biscuit = a memorable taste.

Pour the icing sugar and the butter in the mixing bowl of your mixer.
Start at first speed.
Add the sea salt Fleur de sel de Guérande.
Take the beans of the vanilla and add them to your preparation.
Stop your mixer, add your egg and start, again.

Once your blending is homogeneous, you can add the flour and mix until the blending is complete.

Bring the pieces of dough together in one loaf.
Cover your bowl with a plastic wrap.
And leave the pastry to rest, at least, for two hours in the fridge. Correctly filmed, it can stay, there, three days. But, you can, also, keep it longer if you place it in your freezer.

Divide your pastry in two parts so that it will be easier to be rolled.
Dust your table with flour.
Roll your pastry with the help of the rolling pin while turning it around the table. It should be 2,50 millimetres tall on its whole surface.
If your room is too hot, then, the butter in the pastry may melt. Place it back in the fridge for a few minutes, so, your butter should solidify, again.

Cut the small serrated biscuits with your pastry cutter.

Bake for 12 minutes at 170/180°C, depending on your oven.

Place your roasted hazelnuts, your milk chocolate and the seeds of your second vanilla pod in the nut chopper to get a homogeneous hazelnuts paste.

Fill your pastry bag with this gianduja. And pipe the thickness of a biscuit on your shortbread. Finish your lace of choco-hazelnuts paste at 0,5 centimetres of the edges..

Cover with another biscuit. Be careful that the notches are facing one to the other.
At the end, you’ll get a three equal layers for each Choco’ Nantais.

Leave your Choco’ Nantais to rest for a little hour, in order to let the gianduja and the biscuits to fix.

A special thanks to Vincent and all his Chef’s secrets.

It is your turn, now. Prepare, bake and savour.

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