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Makes 32 cookies

Café Ambré


1 Cookie Dough
  • Butter 480 g
  • Sugar 240 g
  • Eggs 330 g
  • Flour 950 g
  • Volcano PatisFrance 12.5 g
  • Salt 12.5 g
  • 40 g

Using a paddle, mix all the ingredients. Once the dough is homogeneous, add the Gianduja cubes and the pecan nuts. Make a pile of 8 cm of diameter and wrap it, then keep it in a cool place. Cut each cookie to 50 g and place them in an openwork silicone mat for an easy baking. Finish spreading the cookie with the tips of your fingers. On each cookie, place 3 pieces of chunks on top. Bake at 180°C for 9 minutes.

2 Inclusions
  • 120 g
  • Pecan Nuts PatisFrance 120 g
  • Belcolade Lait Chunks 28% QS


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