Praline Langues de Chat

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Line a baking tray with parchment paper.

2. 2

   In a medium saucepan, combine the butter, caster sugar, brown sugar, and salt. Heat over low heat, stirring occasionally, until the butter has melted and the sugar has dissolved.

   Tip: Avoid boiling the sugar.

3. 3

   Remove the saucepan from the heat and stir in the eggs one at a time, followed by the milk.

   Tip: The mixture should be smooth and creamy.

4. 4

   Sift the flour and baking powder into a large bowl. Add the praline paste and mix until well combined.

   Tip: Be careful not to overmix.

5. 5

   Gradually add the dry ingredients to the saucepan with the sugar mixture, mixing until a dough forms.

   Tip: Use a spatula to scrape the sides of the bowl.

6. 6

   Knead the dough on a lightly floured surface until it becomes smooth and pliable.

   Tip: Wrap the dough in plastic wrap and rest for 10 minutes.

7. 7

   Divide the dough into 8 equal pieces. Roll each piece into a thin rope and shape into a cat shape.

   Tip: Use a fork to create the cat's eyes and nose.

8. 8

   Place the cat shapes on the prepared baking tray, leaving about 2 cm of space between each cookie.

   Tip: Bake for 15 minutes, or until the edges are golden brown.

9. 9

   Allow the cookies to cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

   Tip: Once cool, fill with praline cream and dust with flour.

10. 10

    To make the praline paste, combine 100g of sugar, 50g of light brown soft sugar, and 50g of unsalted butter in a saucepan. Heat over low heat, stirring constantly, until the butter has melted and the sugar has dissolved.

    Tip: Add 10g of finely ground almonds and mix until well combined.

11. 11

    To make the praline cream, whip 300g of heavy cream until it becomes stiff peaks. Fold in 150g of powdered sugar and 50g of unsalted butter until well combined.

    Tip: Add 10g of finely ground almonds and mix until smooth.