"Petit Beurre" Baking Class in Paris!

Petit Beurre (literally "little butter") is a small rectangular cookie invented in the late nineteen-century by Louis Lefèvre-Utile, the founder of the Nantes-based company LU. This man was the first to create a cookie manufacture in France. He was also ahead on his time in terms of marketing and advertising too. More than hundred years later, Petit Beurre is still a highlight in the long list of French classics !


Petit Beurre is crispy, not too sweet and not too rich. It perfectly accompanies a cup of tea. You will easily recognize a "Petit Beurre" by the dents all around the edges, browned ear at each corner, and tiny holes on the surface as if pricked by a needle. Children say that corners are the best, starting to eat "les petites oreilles" first !

Of course you could go to the supermarket and buy a pack of Petit LU but.... just do it in your kitchen. It's easy and much more better !
To get a perfect cutting and also to print the surface, buy a petit beurre cookie cutter online.
The best one is sold by the Cook Shop as you can customize the cookies with the words of your choice.

It's a pleasure sharing my recipe with you. However I saw some recipes on American and UK websites including almond meal. There's not !

INGREDIENTS (for about 20 cookies)
200g (1 2/3 cup) all-purpose flour
80g (6 tbsp) salted butter
80g (6 tbsp) granulated sugar
50ml water
1/4 (0,10 oz) baking powder
1/2 vanilla pod

 DIRECTIONS
To make these cookies, I use the same method as the choux pastry.
In a saucepan, put water, sugar, butter. Warm it over low heat. When the liquid starts boiling, remove it from the stove. Reserve at room temperature for 20 minutes. Then add sifted flour and baking powder together. Stir to combine with a spatula, and finish with your hands until you get a non-stick but smooth dough.
Wrap in plastic and chill for about 2 hours.
meanwhile, preheat the oven to 180°C (360°F)
Roll out the dough on a floured board to get a 1/8 inch thickness.
In using a cookie cutter, cut out cookies and put it on a baking tray covered with parchment paper. Repeat with the remaining dough. Prick the cookies all over with the head of a pin. Bake for 12 to 15 minutes until lightly brown at the edges. Transfer on a rack to cool completely.

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