Vincent Guerlais presents his recipe for Choco-Nantais to Éric Kayser

Vincent Guerlais, renowned for his Petit Beurre Nantais, fingers, and other mini-delicacies, is a French pastry chef and chocolatier recognized as far as Asia.

Discover all his treasures on his website: Vincent Guerlais
Today, he shares his Choco Nantais recipe with Éric Kayser. The perfect after-school treat, this recipe is as simple to make as it is delicious.
So, one sablé + one gianduja + one sablé = an unforgettable snack.

Pour your powdered sugar and softened butter into the mixing bowl.
Start on low speed.
Add the Guérande fleur de sel.
Scrape the seeds from a vanilla bean and add them to your mixture.
Stop your mixer, add the whole egg, and mix again.

Once the dough is homogeneous, add the flour and mix until fully incorporated.

Gather all the dough pieces into a single ball.
Cover your bowl with plastic wrap.
Let your dough rest in the refrigerator for at least two hours. Properly wrapped, it can be stored for up to three days, or even longer in the freezer.

Divide your dough into two portions to make it easier to roll out.
Lightly flour your work surface.
Roll out the dough with a rolling pin, turning it regularly to maintain an even thickness of about 2.5 mm across the surface.
If your kitchen is too warm, the butter in the dough may soften too much. In that case, return it to the fridge for a few minutes until the butter firms up again.

Cut out small, fluted cookies using a cookie cutter.

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

Place the toasted hazelnuts, milk chocolate, and the seeds from the second vanilla bean into a small nut grinder. Process until you get a smooth hazelnut-chocolate paste.

Fill a piping bag with the gianduja mixture. Pipe a thick line onto a sablé biscuit, stopping about half a centimeter from the edges.

Cover with another sablé biscuit, making sure to align the fluted edges perfectly.
You should now have a triple-layer biscuit.

Let your Choco Nantais rest for about an hour to allow the biscuits and gianduja to set.

A huge thank you to Vincent for sharing his expert secrets.

Now it’s your turn—bake, enjoy, and share!

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