Pierre Hermé’s Chocolate Spritz Cookies (Bredele 2022)
The “spritz” cookies originally come from Germany. They are traditionally piped because the dough is so soft due to the mix of softened butter and powdered sugar. Chef Pierre Hermé recipe is a treasure so you should keep it and of course make it yourself.
I found this recipe on Emilie (@lelabodemaman) blog. She always shares delicious recipes. Of course, you will find it directly right HERE!
I hope your will Enjoy this Christmas Cookie Recipe as much as I did! Bon Appétit!
For more Christmas Cookies and Bredele recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Pierre Hermé’s Chocolate Spritz Cookies (Bredele 2022)
Equipment
Ingredients
- 9 Tbsp (125 g) butter (Softened | At Room Temperature)
- 1/3 cup (40 g) powdered sugar
- 1 Tbsp (10 g) powdered sugar
- 1 (30 g) egg white
- 1 cup (125 g) all-purpose flour
- 1 tbsp (15 g) unsweetened cocoa powder
Instructions
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
CHOCOLATE SPRITZ COOKIE DOUGH
- In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the powdered sugar for 2 minutes on medium low speed.
- Mix in the egg white for about 1 minute until well incorporated.
- Sprinkle the all-purpose flour and unsweetened cocoa powder. Continue to mix for another minute or until it is just combined. IMPORTANT: Do not over mix.
- Place the dough in your Pastry Bag with the star tip on. Massage it for a minute in order to get the dough warmer. Then, pipe your spritz cookie into an "snail" shape.
BAKE!
- Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your butter cookies from 10min). It is ready when golden brown around the edge.
- Once your Butter Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
- N.B. Storage is best when placed in a metal box.
Video
Special Notes
Nutrition
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mERCI POUR TON RETOUR, TES SABLES SONT MAGNIFIQUES ! bravo
Merci a toi Emilie pour ta superbe recette! Ces petits biscuits sont extras et hyper fondants en bouche! Passes de belles fêtes de fin d’année et hate de découvrir tes réalisations! ~Nessa