Petit coliers, also known as tiny schoolboy cookies, combine delicious dark chocolate with a buttery French biscuit for a delectable bite-sized delicacy!
Some of my employees are enthusiastic about something. Very passionate. Let me give you a brief overview:
- One loves cats and is a self-proclaimed “crazy cat lady”.
- One loves elderly pugs and collects them like trading cards (all jokes aside, she fosters many dogs and it’s a truly wonderful thing that I wish I could do).
- Another adores all animals – so much so that she visits animal sanctuaries and sponsors pigs. Sometimes their name is Eric, because, you know… pigs are named Eric and not Babe.
- One loves kitchen gadgets (clearly I’m on her wavelength about this one). Dual-purpose gadgets are her bread and butter.
- One recently got his black belt after years of hard work, and loves all things ninjaesque.
It is just a tiny selection, but you get the picture.
I bring this up because I have yet to find anything in life that really excites me. Don’t get me wrong, there are things that make me joyful.
Lobster, ice cream, puppies, and sea otters are all popular foods. They are my favorite things. They provide me joy.
But I wouldn’t say I’m particularly fond of them. The sensation I get while I’m fiddling about in the kitchen attempting to put together a dish comes the closest.
It’s probably not passion, but it’s certainly rewarding to produce a tasty end product that I want to share with you all.
Contents
- Enter LU Petit Écoliers.
- Feeling fancy? Here are more French cookies:
- Homemade Petit Écoliers
- FAQs
- Is Petit Ecolier the same as Petit Beurre?
- What is petit beurre biscuits?
- What is in Le Petit Ecolier cookies?
- Is Petit Ecolier French?
- Are biscuits better with butter or shortening?
- What is best for biscuits butter or shortening?
- What nationality is Petit Biscuit?
- Where are Petit Ecolier made?
- What does LU Petit Ecolier mean?
- What is grandma cookies made of?
Enter LU Petit Écoliers.
We had a birthday party at the workplace a few weeks back, and there were a few boxes of Petit coliers on the table. Two of my colleagues went insane about it. They were as delighted as children on Christmas morning!
They began to tell me how petit coliers reminded them of their youth and how much they enjoyed those little biscuits. I mean, I enjoy them, but I’ve never gone crazy over them. I continued thinking about them and decided to attempt to build them myself. I purchased a package of them and set to work dissecting the components and getting it correct. It took many batches for me to reach the correct blend of salty and sweet. And, to be honest, I believe they came out a little saltier than I would have liked.
Although they aren’t precisely the same, comments from those same two colleagues indicated that they are superior than the packaged kind. They also enjoyed how the buttery biscuit layer was saltier. I’ll accept it.
As corny as it sounds, I’ve found that pairing them with a glass of milk is ideal. The cookie just takes one or two bites to complete, and then you may wash it down with some cold, creamy milk. Mmmm.
There’s just enough sweetness to fulfill a chocolate need, but also enough saltiness to keep you from reaching for a bag of chips. And, believe me, they are better than chips.
They would also make great Christmas presents. Wrap them up in cute gift bags or boxes and show your friends and family some oven love. It will definitely outperform a fruitcake, believe me.
- Classic French Madelines by Baker by Nature
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Homemade Petit Écoliers
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- ✓ Check butter temperature
Description
Equipment
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Mixing bowls
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Pastry cutter
Ingredients
- 1egg
- 1cupall-purpose flour, sifted
- ½cupconfectioners’ sugar, sifted
- ¼teaspoonvanilla extract
- ¼teaspoonsea salt
- ½cupcold unsalted butter, diced
- 1cuphigh quality dark chocolate, chopped (or chocolate chips)
Instructions
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In a medium bowl, mix together egg, flour, sugar, vanilla and salt with a wooden spoon.1 egg, 1 cup all-purpose flour, 1/2 cup confectioners’ sugar, 1/4 teaspoon vanilla extract, 1/4 teaspoon sea salt
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Cut in the cold butter with a pastry blender (or a fork – that’ll just take longer). I can’t emphasize enough that the butter needs to be cold – even frozen will work.1/2 cup cold unsalted butter
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As this point, you’ll probably need to use your hands to combine all the ingredients – if the butter starts to get melty due to the warmth of your hands, place the bowl in the fridge for a little bit until it firms up again.
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Turn the dough out on a flat surface covered in wax paper. Set another piece of wax paper on top and use a rolling pin to flatten the dough to around 1/2 cm. Place flattened dough in the freezer for 1 hour.
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While the dough is chilling, prepare the chocolate tablets. Place chocolate in a microwave-safe bowl, stirring every 15 seconds or so until melted and smooth. Pour melted chocolate into mold and place the mold in the fridge for an hour.1 cup high quality dark chocolate
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Remove dough from freezer and use a rectangle cookie cutter to cut out each of the biscuits. Place them back in the freezer for another 15-20 minutes and start preheating the oven to 350º F.
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Place biscuits on a baking sheet prepared with a silicon baking mat and bake for 10-15 minutes, or until the edges are slightly browned. Let cool on baking sheet for 5 minutes, then move to cooling rack to cool completely.
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When biscuits are completely cooled, remove each of the chocolate tablets from the mold. Melt a little bit more dark chocolate and add a couple drops to the center of each biscuit, then place a chocolate tablet on top.
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Store in an airtight container, preferably in the fridge to prevent the chocolate from melting. Enjoy!