The irresistible recipe for chocolate shortbread from Nantes by chocolatier Vincent Guerlais: Femme Actuelle Le MAG


The chocolate maker, Vincent Guerlais was the guest of chef Eric Kayser, on his Youtube channel. It was on this occasion that the chocolate maker unveiled the recipe for his Choco-Nantais. In other words, it is biscuits which crunch under the tooth and which surround a tasty gianduja with chocolate and hazelnuts. There is therefore enough to make our taste buds blush with pleasure. And for even more sweet inspiration, let yourself be tempted by Chef Kayser’s chocolate éclairs, his Norwegian bread with red fruits or his apple pie.

⋙ Discover all of Eric Kayser’s tasty recipes.

The recipe for Choco-Nantais by Vincent Guerlais

Treat yourself to these little chocolate cookies. And if you want to prepare them in advance, it is quite possible to store cookie dough in the fridge for 3-4 days before baking and assembling. This will also make it easier to spread the dough. Alternatively, you can also store cookie dough in the freezer, whether it’s already detailed into cookies or not.

Ingredients for about 12 cookies:

For the Nantes shortbread biscuits:

  • 180g fresh butter
  • 115g icing sugar
  • 255g flour
  • 2 g Guérande fleur de sel
  • 1 egg
  • 1 vanilla pod

For the gianduja (chocolate-hazelnut filling):

  • 90g roasted hazelnuts
  • 1 vanilla pod
  • 170g 40% cocoa milk chocolate

The recipe steps:

  1. Start by preparing the cookies. Pour the softened butter into the bowl of a stand mixer, then the icing sugar. Start at first speed then add the fleur de sel from Guérande. Then collect the seeds of a vanilla pod and add them to the preparation.
  2. Stop the mixer, add the whole egg and mix again.
  3. Once the mixture is homogeneous, add the flour and mix on low speed until completely incorporated.
  4. Gather all the pieces of dough to make a piece of dough, then cover the bowl with cling film and let the dough rest for at least two hours in the refrigerator.
  5. Once the dough is ready, divide the dough in two and take one dough at a time so that the dough is easier to spread. Lightly dust the work surface then roll out a piece of dough using a rolling pin. Turn the dough from time to time to facilitate spreading. It should be about two and a half millimeters thick, over its entire surface.
  6. Cut out the small serrated patties using a cookie cutter then bake them for about 12 minutes at 170/180°C depending on your oven. Once cooked, let them cool.
  7. Proceed to preparing the filling. Pour the roasted hazelnuts, the milk chocolate and the seeds of the second vanilla pod into a small nut mixer then mix until you obtain a homogeneous hazelnut paste.
  8. Assemble everything. Fill a piping bag with gianduja and pipe a cookie. Finish your cord of chocolate-hazelnut dough half a centimeter from the edge then cover the whole thing with another shortbread biscuit, taking care that the teeth of the biscuit are facing each other. Do the same with the remaining cookies and filling.
  9. You get nearly identical three-layered cookies. Before tasting them, let the Choco-Nantais rest for an hour so that the biscuits and gianduja set.

Trick : When rolling out the cookie dough, if it is too hot and the butter melts, let it rest in the refrigerator for a few minutes until the butter hardens again.

Read also :

⋙ Chef Eric Kayser’s recipe for sesame seed bagels

⋙ Éric Kayser’s easy matlouh recipe

⋙ The easy brioche recipe to make at home by Eric Kayser

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