Langue de Chat

Small sandwich-cookie made from a light sponge.

VG Instructions

1. Cream butter and sugarS for 10-15 minutes until is soft and fluffy. Should be light in colour
2. Add egg whites slowly (med-high sp) will take about 1 minute. Increase speed to max for 30"
3. When egg whites are fully incorporated, add half flour with paddle attachment at low speed
4. Add the rest of the flour and increase speed for about 15"
5. Do a final mix with spatula

Piping

• Pipe the width of the tip, bag should be very low (10º or so) so the shape is very cylindrical
• Tide up the edges with an offset spatula

Baking

• Check after 12 minutes

KC Instructions

1. Mix butter, vanilla and granulated sugar with whisk (med-high spd) while warming the bowl (90")
2. Add icing sugar when butter is very soft at low speed. Increase spd to max accordingly and warm the bowl. Mix for about 6 minutes until fluffy and light
3. Lower speed to md and add 1/3 whites, mix until absorbed and add the rest. Total mixxing time is about 30 seconds until slack and soft (not very homogeneous)
4. Add half of the flour to the bowl with the mix and fold until it starts to come together (30")
5. Fold the rest of the flour for another 30 seconds

Piping:

• Use large bag and 804 tip (round)
• Full parchment fold in half lengthwise, then fold in 3rds to get 6 long even parallel lines.
• Glue the parchment using mix
• Fill half of the bag
• Bag angle is almost perpendicular to tray
• Tip distance to surface is about tip diameter
• Width of cookie is about 2x tip diameter
• Leave about 1.5 cookies in between. The will spread a lot

Notes and Tips

• Cake flour will absorb the moisture/egg whites
• Bread flour will give the sponginess
• Everything should be RT
• Scrape the bowl
• Half full bag for better control
• Use some batter to "glue" the parchment
• Icing sugar can be added after a minute so it doesn't get blown by the initial mixing when butter is cold
• Whites don't need to be super clean
• Egg whites should be at warm temperature so they mix well, otherwise they will harden butter
• Don't warm th ebowl (torch) after adding eggs
• Pipe from the half of the tray towards you in order to avoid stretching

Official instructions

• Pre set oven at 350F  /175C
• Cream together butter,icing sugar, Granulated sugar and vanilla using whisk attachment on medium high speed until creamy and light. About 10 minutes
• Add egg whites gradually and slowly and mix until smouth. Scrape side of the bowl
• Change to paddle attachment add both flours (sifted) in two stages,until just blended. scrape side of the bowl
•  You will notice the texture of this cookie dough is very soft.
• Place mixture into piping bag with  round piping tip. 10mm tip. (No:805)
• Pipe out cookies and bake at 350F / 175C until golden brown around the edges, approx. 12-14 mins 
• PS. Ideal creaming temperature should be around 21 Celsius

Ingredients

Unsalted butter (room temp.) 87.5% 176 g

Icing sugar                 45.0% 90 g

Granulated sugar         45.0% 90 g

Egg whites (room temp.)         62.5% 125 g

Vanilla extract                 1.5% 3 g

Cake Flour (sifted)         75.0% 150 g

Bread Flour (sifted)         25.0% 50 g