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Patisserie Maison
There are biscuits, there are millionaire biscuits, and now I give you billionaire biscuits! Rich, glamorous and glitzy with a gold-dust finish.

MAKES 10/12

Posted by Ebury Publishing Published See Ebury Publishing's 80 projects » © 2024 Richard Bertinet / Ebury Press · Reproduced with permission. · Extracted from Patisserie Maison by Richard Bertinet (Ebury Press, hardback £20) Photography | Jean Cazals
  • Step 1

    Preheat the oven to 180°C/gas 4.

  • Step 2

    Lightly dust your work surface with flour and roll out the pastry into a square of about 30cm and around 2mm thick. Cut this into four strips, lay them on two non-stick baking trays or silicone mats and prick the surface of the pastry with a fork.

  • Step 3

    Bake in the preheated oven for about 12–14 minutes until light golden brown, then take out and allow to cool.

  • Step 4

    For the chocolate sponge, whisk together the sugar, eggs and yolks until they become creamy and turn a pale straw colour.

  • Step 5

    Break the chocolate into chunks and put into a bowl over a pan of gently simmering water, making sure the base doesn’t touch the water – you don’t want to get any heat or steam in the bowl, which would make the chocolate stiffen and become dull-looking.

  • Step 6

    Let the chocolate melt gently, stirring, then add the butter and continue to stir until this too has melted.

  • Step 7

    Take off the heat and stir into the sugar and egg mixture, until it is all incorporated. Gently fold in the flour.

  • Step 8

    Spread the mixture thinly over a non-stick baking tray or silicone mat – you need a rectangle a little more than 30cm x 15cm (as you will trim the edges to this size once it is baked).

  • Step 9

    Bake for 5–6 minutes until firm to the touch. Take out of the oven, then, with a sharp knife, trim into a neat rectangle of 30cm x 15cm, then cut in half lengthways.

  • Step 10

    To assemble, lay two of the strips of pastry on a large sheet of baking paper on your work surface and spread with half of the chocolate salted caramel.

  • Step 11

    Lay a strip of chocolate sponge on top of each. Spread with the rest of the caramel, then top with the remaining strips of pastry.

  • Step 12

    To make the ganache, heat the cream and glucose in a pan until just below the boil, pour onto the dark chocolate and whisk, or use a hand blender to emulsify. Allow to cool for 5–10 minutes then whisk in the butter.

  • Step 13

    Pour the ganache over each strip of layered pastry, caramel and sponge and leave to set. When firm, cut into squares or slices, using a very sharp knife – clean the blade as you go so that you get nice sharp edges.

  • Step 14

    Decorate with gold powder – either dust it on freely through a fine sieve, use a stencil, or place a small piece of baking paper over one area and dust the rest with gold, so that you
    have a sharp line between gold and non-gold.

    Alternatively, you could just decorate each biscuit with a little edible gold leaf.

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