Sablés Viennois (Spritz fondants au chocolat) - Recette facile de La Briocherie de Pascal

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... Subscribe and turn on notifications 🔔 to La Briocherie de Pascal now so you don't miss anything! https://labriocheriedepascal.fr/ 👉Today's recipe: Spritz or Viennese Shortbread 👉https://labriocheriedepascal.fr/2025/... ⬅️ Previous recipe: Linzer Bredele 👉 https://labriocheriedepascal.fr/2025/... Next recipe: Melting Shortbread - https://labriocheriedepascal.fr/2025/... 🎁 All the recipes in the Christmas series 👉 https://labriocheriedepascal.fr/2025/... --- Viennese Shortbread, also called Spritz, are buttery shortbread cookies with a melt-in-your-mouth texture and an inimitable taste! Today, I'm showing you the complete recipe, exactly as it's done in the workshop: a soft dough, even piping, golden baking, and a perfectly executed chocolate dip. --------- 0:06 Introduction to the Viennese Shortbread Recipe—Presentation of the complete technical demonstration of the melt-in-your-mouth, golden Viennese shortbread cookie. We discover the texture, shapes, and tips from La Briocherie de Pascal. 1:58 Ingredients for Viennese Shortbread—A precise list for perfect Viennese shortbread dough: unsalted butter, icing sugar, egg whites, vanilla, and all-purpose flour (T45). Balanced proportions for a melt-in-your-mouth, crisp cookie. 4:39 What you need for piping—A fluted piping bag, perforated baking sheets, and a silicone mat for a clean and even result. 5:25 Sifting the flour—A key step for a thin, even shortbread. 5:53 Starting the creaming of icing sugar and butter—Creaming should take 10 minutes for a smooth and airy texture. 8:50 Adding the salt—It balances the sweetness of the cookie. 8:58 Adding the vanilla—The signature of a true Viennese shortbread. 9:20 Blowtorch technique—I heat the sides of the bowl to soften the butter and make creaming easier. 11:30 Gradually adding the egg whites—In four stages for a homogeneous texture. 18:00 Creaming well underway—Another pass with the blowtorch to smooth the dough. 20:00 Finishing creaming and adding the flour—Preheat to 175°C (350°F) fan-assisted. 22:15 Piping with a #9 piping tip—Shapes in the shape of an S, M, or treble clef. 25:08 Close-up of the shapes—Elegant, golden, and uniform shortbread cookies. 28:48 Chocolate break—Bay bath or microwave for coating. 29:42 Baking at 175°C (350°F)—Baking until light and golden brown around the edges. 30:20 First baked sheet—Perfect result. 31:50 Second sheet—Same consistency and color. 32:26 Chocolate coating—Partial and indulgent finish. 38:40 Dry Chocolate—Glossy Finish, End of Technical Demo ------ 🧈 Ingredients – Viennese Shortbread (Chocolate Spritz Cookies) Softened butter: 250 g Icing sugar: 100 g Egg whites: 80 g T45 flour: 270 g Vanilla (powder or liquid): 1 g Fine salt: 1 g Dark or milk chocolate: 200 g --- 🔪 Recipe Steps 1️⃣ Cream the butter and icing sugar Work the softened butter with the icing sugar, vanilla, and salt until you obtain a smooth, homogeneous, and slightly whitened mixture. This creaming gives the Viennese shortbread its light texture. It should take a good 10 minutes. 2️⃣ Incorporate the egg whites Add them gradually, in 3 or 4 additions, without overmixing. The mixture should remain soft and glossy. 3️⃣ Add the sifted flour Pour it in all at once and mix with a spatula or mixer, being careful not to overmix: the dough should remain pliable, neither sticky nor brittle. 4️⃣ Pipe the cookies Prepare a baking sheet lined with parchment paper. Mark your guidelines: Shape S: Large 5 cm x 5 cm square and small 4 cm x 4 cm square Shape M: 4 cm x 7 cm Piping with a fluted piping tip (9 to 11). Leave 4 cm between each cookie. 5️⃣ Baking Bake at 175°C (350°F) using convection for 12 to 15 minutes, depending on the size. The edges should be golden brown, the center light. Let cool on a wire rack before dipping. --- 🍫 Melting Chocolate in a Double Boil 1. Break the chocolate into pieces and place them in a clean, dry bowl. 2. Bring a small amount of water to a simmer in a saucepan, then place the bowl on top, ensuring the bottom doesn't touch the water. 3. Melt gently, stirring occasionally: the steam provides gentle heat that prevents the chocolate from burning or seizing. Dark Chocolate: 50-55°C (122-131°F) Milk/White Chocolate: 45-50°C (113-122°F) --- ✨ Dipping and Finishing Let the chocolate cool for 5 to 10 minutes: it will thicken slightly and form a nice opaque coating. Dip one end of each cooled shortbread cookie and then place it on baking paper...