Ingredients
Equipment
Method
Langue De Chat
- Make one langue de chat recipe and turned into ≈6 doz cylinders. Process some leftover cookies into breadcrumbs for bouchon's last touch up.
Almond Filling
- This step can be done days or even weeks in advance, allowing the flavors to intensify and meld together over time. Meanwhile, lightly toast blanched almonds in a preheated fan oven at 330ºF/160ºC for approximately 6 minutes until they are fragrant and golden brown. Once toasted, allow the almonds to cool before processing them in a food processor. While the almonds are being processed, it's time to prepare the syrup that will bind the ingredients together. Cook together the sugar, water, and glucose to precisely 240ºF/116ºC. Incorporate the hot syrup into the almond meal in a stand mixer fitted with the paddle attachment on low speed for about 5 minutes. As the mixture cools and thickens, it's time to introduce the trimoline, dark rum, and vanilla. Finally, the star of the show, add the macerated raisins soaked in cognac.
Bouchon
- Use almond filling lukewarm still when piping cookies. Seal bouchons ends with the langue de chat breadcrumbs.
Storage
- Bouchons de Bordeaux can be wrapped in clear candy wrapper. Store in sealed containers in the refrigerator for up to 2 weeks or keep frozen for up to 3 months.
