Recipe: Massepains

Name: Massepains
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Proportions pour une douzaine de massepains :; 130 g de chocolat noir+de 50%; 50 g de sucre semoule; 60 g de poudre d'amandes de très bonne qualité; 2a3 cl de café fort(arabica); 2 cl de lait entier; 1 oeuf (1 jaune et 1 blanc); 50 g de beurre fermier; sucre glace

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (9 reviews) Desserts

Prep 15 min

Cook 10 min

Total 25 min

Here is a recipe for dark chocolate massepains (a very old pastry brought back into fashion)

Recette Massepains - Chef Patrick Asfaux

Ingredients

Proportions for about a dozen massepains:
130 g of dark chocolate over 50%
50 g of caster sugar
60 g of very high quality almond powder
2 to 3 cl of strong coffee (arabica)
2 cl of whole milk
1 egg (1 yolk and 1 white)
50 g of farmhouse butter
icing sugar

Step-by-step directions

1 Preheat the oven to 200° (setting 6-7).

2 In a large bowl mix the egg white with the sugar and almond powder.

3 On a baking sheet with parchment paper and using a small spoon make small, well-spaced heaps (12 to 14)

4 Bake in the middle of the oven for 7 minutes, then remove the sheet.

5 While cooling, prepare the cream:
in a double boiler melt the chocolate with coffee and milk then as soon as the chocolate is melted* remove it and add the butter in pieces and the egg yolk then let it cool*.
When the massepains and cream are cooled, all you have to do is take each biscuit, spread a good layer of cream and stick another biscuit to it, sprinkle with a little icing sugar and thus you will have made these little marvels that melt on your tongue and that will surprise your guests!
* The cooler the chocolate, the more it will remain shiny
* You can, just before filling your massepains, put your bowl of cream in the freezer for 5 minutes to give it a bit more firmness

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