Sweet shortcrust pastry – Biscuits

Sweet shortcrust pastry - biscuits

by Philippe Laruelle


for a tank of the Tube 0.75L

Spritz biscuits

  • 190 g soft unsalted butter
  • 75 g icing sugar
  • 2 pinch of fine salt
  • 225 g wheat flour
  • 30 g egg whites (1)
  • 1/2 vanilla pod or 1/2 teaspoon of vanilla powder

Cinnamon biscuits

  • 190 g soft unsalted butter
  • 75 g icing sugar
  • 4 pinch of fine salt
  • 220 g wheat flour
  • 30 g egg whites (1)
  • 5g cinnamon powder
    May be replaced with another spice or spice mix.

Colored biscuits

  • 190 g de beurre mou
  • 75 g de sucre glace 
  • 2 pinch of fine salt
  • 225 g de farine
  • 30 g blanc d'œuf (1)
  • 1/2 gousse de vanille
    ou 1/2 cuillère à café de poudre de vanille
  • Powder colours 

    Note : Powder colours can easily be added during preparation without changing the texture.
    Powder colours tend to become lighter during cooking, while 
    liquid colours tend to become darker.

Chocolate biscuits

  • 190 g soft unsalted butter
  • 75 g icing sugar
  • 4 pinch of fine salt
  • 200 g wheat flour
  • 30 g egg whites (1)
  • 25g unsweetened cocoa powder


Mix all the ingredients carefully.

Fill the tube reservoir and set the position at 2 cl.

Arrange the biscuits on a silicone mat.

Cook for 15 minutes in an oven preheated to 190°C, keeping watch.

The result.


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

7 Liked Share:
Related posts