½ cup (70 g) unbleached all-purpose flour
¼ tsp (1 ml) salt
¼ cup (55 g) unsalted butter, softened
½ cup (105 g) sugar
1 tsp (5 ml) vanilla extract
4 oz (115 g) dark chocolate, chopped
½ cup (125 ml) 35% heavy cream
2 tbsp (30 ml) unsalted butter
60 fresh raspberries
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.
In a bowl, combine the flour and salt. Set aside.
In another bowl, cream the butter and sugar with an electric mixer. Add the egg and vanilla, and beat until smooth. At low speed, stir in the dry ingredients.
With a pastry bag fitted with a ¼-inch (5 mm) plain tip, place 1 ½-inch (4 cm) long cylinders of batter on the baking sheet, spacing them about 1 inch (2.5 cm) apart.
On a floured work surface, roll out the dough to a thickness of about inch (3 mm). Cut out 18 cookies using a round cookie cutter about 2 ½ inches (6 cm) in diameter.
Place the cookies on the baking sheets. 5 Bake, one sheet at a time, for about 12 minutes or until the cookies start to turn lightly golden brown. Let cool completely.
Bake for 4 to 6 minutes or until the edges are golden brown. Remove from the sheet and let cool. Store the cookies in an airtight container.
NOTE These delicate cookies, literally shaped like cat’s tongues (hence their name in French), are traditionally served with chocolate mousse, sorbet or fruit salad.
1 Place the chocolate in a bowl. Set aside.
In a saucepan, bring the cream to a boil. Pour over the chocolate and let melt for 2 minutes. Add the butter and stir with a whisk until smooth.
Place the bowl over an ice-water bath and stir frequently until the ganache has cooled and is spreadable.
With a pastry bag fitted with a plain tip, pipe about 1 tsp (5 ml) of ganache onto the bottom of each cookie. Place three raspberries side by side on half the cookies, and then top with the remaining cookies, like sandwiches.