Pastry chef Christophe Felder gives you a recipe for Christmas cookies

Former pastry chef at Crillon, Christophe Felder is the author of the book “Pâtisserie! », a reference in the field since its release in 2010. At the head of the boutique Les pÂtissiers, in Mutzig, not far from Strasbourg, with his sidekick Camille Lesecq, formerly of Le Meurice, he never stops making us share your gourmet recipes. And as an Alsatian, the end of the year takes on a very special character. He proves it to us with his latest work Christmas cupcakes and bredele. And gives us one of his recipes.Christophe Felder and Camille Lesecq – photo Laurent Rouvrais

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The Butterbredele recipe

Preparation: 30 minutes. Rest: 1 hour. Cooking time: 15 to 20 minutes.

Ingredients for 80 pieces

Butterbredele dough: 125 g T45 flour + 300 g, 240 g soft butter, 1 g liquid vanilla, 100 g caster sugar, 30 g vanilla sugar, 25 g almond powder, 25 g sugar ice, 80 g of eggs, 1 g of ammonium bicarbonate.

Gilding: 1 egg yolk

Utensils: Cookie cutters in the shape of Christmas symbols (star, fir tree, heart) or the shape of your choice, 1 kitchen brush.

Step by step

– The butterbredele dough: Sift the 125 g of flour.

In a container, using a whisk, work together the soft butter, the vanilla, the caster sugar, the vanilla sugar, the almond powder, the icing sugar, and the 125 g of flour, but without making whiten.

Then add the eggs and mix well. When the mixture is homogeneous, add the 300 g of sifted flour with the bicarbonate, then mix one last time. Let the dough rest for 1 hour in the refrigerator covered with cling film.

– Shortbread: Preheat the oven to 180°C. Cover the baking tray with parchment paper. When the dough has rested sufficiently, roll it out to 4 mm thickness.

Using the cookie cutters, cut out various patterns as you wish, and place them on the baking sheet. Brush them with the egg yolk, then bake these shortbreads for 15 to 20 minutes. Let them cool before eating them.

Marion Chavot