Breakfast

Alain Ducasse's jam biscuits

Small butter biscuits made from a base and a ring, ready to fill with your favourite jam once cooled.

Total time
75 min
Budget
Small budget
Difficulty
Easy
Servings
20 pieces
Alain Ducasse's jam biscuits
This recipe comes from the book Le Petit Nicolas & Alain Ducasse font des gâteaux. Born from the humorous meeting of the famous schoolboy and the Michelin-starred chef, the book brings together 30 sweet recipes to share with children. Alain Ducasse revisits childhood flavours, including these jam biscuits. What an honour to see my jams listed among his favourites!

Prepare everything

Ingredients

20 pièces

Tick the ingredients you already have.

Shortbread biscuits

Filling

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Step by step

Method

Follow each step in order.

Active preparation
25 min
Cooking
15 min
Resting
35 min

Shortbread biscuits

  1. 1

    Make the shortcrust dough

    Work the butter with a stand mixer or hand whisk until soft and smooth. Sift together the flour, potato starch and icing sugar, then incorporate into the butter. Add the specified amount of beaten egg and mix just enough to make a smooth dough. Bring together into a ball.

  2. 2

    Roll the dough to both thicknesses

    Divide the dough into two equal portions. Roll each portion between two sheets of baking paper: one to a thickness of 3 mm for the bases, the other to 5 mm for the rings.

  3. 3

    Cut out the rings

    Cut discs from the 5 mm thick dough using a 4 cm round cutter. Remove their centres using a piping nozzle measuring 3 cm in diameter to make rings.

  4. 4

    Assemble the biscuits

    Cut discs measuring 4 cm in diameter from the 3 mm thick dough. Place a ring on each disc. If the edges protrude, trim them with the 4 cm cutter. Arrange the biscuits on a tray lined with baking paper.

  5. 5

    Chill the biscuits to firm them up

    Refrigerate the tray of assembled biscuits for 15 minutes. Meanwhile, preheat the oven to 160 °C (French thermostat setting 5/6).

  6. 6

    Bake the biscuits

    Bake the biscuits in the oven preheated to 160 °C for 15 minutes. Watch them towards the end: the edges should be lightly golden.

    160 °C
  7. 7

    Let the biscuits cool

    Let the biscuits firm up briefly on the tray, then carefully transfer to a cooling rack. Wait until completely cold before filling, approximately 20 minutes depending on room temperature.

Filling

  1. 8

    Fill the biscuits with jam

    Spoon the jam into the hollow of each cooled biscuit.