Best 5 Salted Praline Langues De Chat Recipes

LANGUES-DE-CHAT

Steps:

• Heat oven to 400 degrees. Lightly butter a heavy cookie sheet. In bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the sugar, and continue to beat until creamy, about 2 to 3 minutes. Sift the flour three times with the salt. Beat egg whites into the butter, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour mixture gradually, scraping down the sides. Stir in the lemon zest.
• Transfer the batter to a large pastry bag fitted with a #2B tip and a large-size coupler. Pipe out cookies in an S shape, about 3 inches long. Repeat S pattern in reverse.
• Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. Cookies will become crisp as they cool.
• Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth. Using a small offset spatula or knife, spread cookie with chocolate, and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate, and roll to coat with pistachios; let dry.

LANGUES DE CHAT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease baking sheets.
• In a medium bowl, cream together butter and 1/2 cup plus 2 tablespoons sugar until smooth. Beat in the egg whites one at a time until batter is light and fluffy. Stir in the vanilla. Mix in the flour just until blended. Dough will be a little stiff.
• Using a cookie press or a pastry bag with a medium star tip, press dough onto prepared baking sheet into 3-inch lengths, like a ladyfinger.
• Bake cookies in preheated oven until straw-colored, about 10 minutes. Cool on wire rack.
• When cookies are cool, dip one end of each cookie in melted chocolate and place on wax paper until chocolate hardens. Store in a cool place.

LANGUES DE CHAT

Steps:

• Preheat oven to 425 degrees.
• Butter and flour two baking sheets.
• Beat the butter, sugar, vanilla, and salt until pale and fluffy. Beat the egg whites for 1 minute, until they mound slightly. Add the egg whites and mix just enough to blend. Add the flour through a sieve, shaking it over the batter and folding it in quickly.
• Using a dinner knife, scoop up about 1 teaspoon batter and tap it onto the cookie sheet. Press the knife down onto the batter so you have a line 2 1/2 inches. Spread the batter on the sheet in this manner, leaving 2 inches between each cookie.
• Bake for 4-5 minutes in the middle of the oven, until the cookies have browned slightly at the edges. Remove with a metal spatula and cool on a rack. If the cookies harden before you take them off the sheet, return them to the oven to warm them.
• When the cookies have cooled, store them in an airtight container.

SOUTHERN PRALINES

Steps:

• In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

LANGUES-DE-CHAT

Steps:

• Preheat oven to 375°F. Sift together flour and salt in a bowl.
• Put butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and creamy. Mix in confectioners' sugar. Add eggs one at a time, mixing well after each addition. Mix in vanilla. Fold in flour mixture.
• Transfer batter to a pastry bag fitted with a 3/8-inch plain round tip (such as Ateco #802). Pipe 2 3/4-inch lengths about 3/8 inch wide (the ends should be slightly wider than the center) onto baking sheets lined with parchment, spacing about 1 inch apart. (Batter should be refrigerated if not being used immediately.)
• Bake until just golden around edges, 10 to 12 minutes, rotating sheets halfway through. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Cookies can be stored in airtight containers at room temperature up to 3 days.
• Use a pastry bag fitted with a plain round tip to pipe lengths of batter in rows; squeeze a bit of extra dough on the ends of each, so that the ends are slightly wider than the centers.