Recipe: Massepains

Name: Massepains
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Proportions for about a dozen massepains:; 130 g (4.5 oz) of dark chocolate over 50%; 50 g (1.75 oz) of caster sugar; 60 g (2.1 oz) of very high quality almond powder; 2 to 3 cl (1 fl oz) of strong coffee (arabica); 2 cl (0.7 fl oz) of whole milk; 1 egg (1 yolk and 1 white); 50 g (1.75 oz) of farmhouse butter; icing sugar

By chef patrick Asfaux 5/5 (9 reviews) · 🍳 4 made it

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 (4.5 oz) of dark chocolate over 50%
50 g (1.75 oz) of caster sugar
60 g (2.1 oz) of very high quality almond powder
2 to 3 cl (1 fl oz) of strong coffee (arabica)
2 cl (0.7 fl oz) of whole milk
1 egg (1 yolk and 1 white)
50 g (1.75 oz) 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