Spritz cookies

Spritz cookies

to make with the biscuits kit LE TUBE

by Philippe Laruelle

Ingredients

  • 190 g soft butter
  • 75 g icing sugar
  • 2 pinches of salt flower
  • 1/2 vanilla pod or 1/2 teaspoon of vanilla powder
  • 30 g egg white (1)
  • 225 g flour

 

Instructions

Mix all ingredients.
Fill the chamber of LE TUBE and adjust it on position 2.
Garnish the cookies on an AIRMAT silicon mat.
Bake at 220° C for about 15 minutes.



MORE ABOUT PHILIPPE LARUELLE

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.

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