Sablés Fondants – Fourrés à la Gelée de Framboise - Recette facile de La Briocherie de Pascal 2

If you enjoy my work and would like to support La Briocherie de Pascal, you can contribute freely by clicking on this link. I've chosen PayPal for its security and lower fees, thank you! https://www.paypal.com/paypalme/labri... - thank you in advance. Subscribe so you don't miss anything! 🔔🥨 Every week, new professional recipes, techniques, and full explanations. Go ahead, subscribe, and discover many recipes on La Briocherie de Pascal. 👉 https://labriocheriedepascal.fr 👉Today's recipe: Melt-in-your-mouth Shortbread Cookies – Filled with Raspberry Jelly 👉 https://labriocheriedepascal.fr/2025/... ⬅️ Previous recipe: Viennese Shortbread Cookies 👉 https://labriocheriedepascal.fr/2025/... Discover these Melt-in-your-mouth Shortbread Cookies – Filled with Raspberry Jelly, a sweet treat for the holiday season. These small, melt-in-your-mouth cookies, slightly soft in the center, offer a perfect contrast with the glossy jelly filling. A simple, precise, and incredibly delicious recipe, perfected by La Briocherie de Pascal to guarantee a professional result: a uniform shape, a melt-in-your-mouth texture, and a perfectly balanced fruity center. 0:05 Introduction to the recipe for Melt-in-Your-Mouth Shortbread Cookies, filled with raspberry jelly. Presentation of the melt-in-your-mouth dough, shaping, and the final result. 3:09 List of ingredients: flour, softened butter, egg yolks, almonds, sugar, vanilla, salt, jelly. 4:04 We begin mixing: everything comes together very quickly with the softened butter, achieving a supple texture in a minute maximum. 7:08 Once the dough is ready, we finish kneading it by hand to obtain a homogeneous mass, wrap it in plastic wrap, and let it rest for at least an hour to stabilize. 10:13 Weighing the dough, portioning it into even 15g pieces per cookie, normally yielding 45 cookies according to the recipe. 11:06 Shape the balls using the palm of your hand or directly on the work surface to obtain smooth, tightly packed pieces. 13:06 Hollow out the central cavity with the rounded handle of a wooden spoon, using a precise motion without cutting all the way through the biscuit. 16:46 Fill each cavity with raspberry jelly, applying it with a piping bag for a clean and glossy finish. 23:52 Time to bake: 175°C (350°F) conventional oven setting, allow 15 to 20 minutes. For me, 17 minutes was enough for a very light bake. Note: the biscuits will continue to cook slightly on the hot baking sheet. 24:27 Result of the first batch: evenly melt-in-your-mouth biscuits. 25:07 Result of both batches: a well-defined final appearance and a glossy jelly. 26:20 A final touch: sifted powdered sugar once the biscuits have completely cooled. 26:52 Time to taste: we discuss the melt-in-your-mouth texture, the biscuit's consistency, the perfectly centered jelly, and that's the end of the video. Complete Ingredients • 250g flour • 200g softened butter, cut into pieces • 2 egg yolks • 100g ground almonds • 70g sugar • 1 packet vanilla sugar • 1 pinch of salt • Approximately 200g raspberry jelly (quantity varies depending on the filling) • Icing sugar for finishing Steps (1st half only) 🎯 To see the rest of the steps and access the complete recipe → 👉 https://labriocheriedepascal.fr 1. Prepare the dough Mix the flour, ground almonds, sugar, vanilla sugar, and salt. Add the softened butter and egg yolks, then quickly work the dough together without warming it. 2. Resting the dough Form the dough into a ball and refrigerate for 1 hour to make shaping easier. 3. 15g balls Take 15g portions (you will have 43 cookies), then roll each piece in the palm of your hand to form smooth, tight, and even balls. 4. Making the well Using the rounded handle of a wooden spoon, make a small indentation in the center of each ball without cutting all the way through the cookie. 5. Filling Potch a small amount of raspberry jelly into each well, without going over the edge. 🎯 To see the rest of the steps and access the complete recipe → 👉 https://labriocheriedepascal.fr