One of my favorite spots in all of Paris is Poilâne on rue Cherche-Midi in the 6th. A food-lover's dream come true. Take a moment to enjoy this video by David Turecamo with Dorie Greenspan. To quote Monsieur Poilâne, "the secret is simplicity", words to live by in this day and age. With all that is happening in the world right now, it's important to remember that life is in the little details.
Poilâne's les Punitions
Adapted from Paris Sweets, by Dorie Greenspan, originally adapted form Lionel Poilâne
Makes about 50 cookies
140 grams unsalted, premium French butter, at room temperature
125 grams sugar
1 large egg, at room temperature
280 grams all -purpose flour
Position racks to divide the oven into thirds and heat oven to 350 degrees F. Line 2 baking sheets with parchment.
Put butter in the bowl of a mixer, and workin gon low speed, beat until smooth. Add sugar and continue to beat until it is blended into the butter. Add the egg and beat, still on low speed, scraping as needed, untilthe mixture is smooth and satiny. Add flour all at once and mix only until it disappears. Be careful not to over mix the dough.
Transfer the dough to a work surface and gather it into a ball. Divide the ball in half, shape each half into a disk, and wrap the disks in plastic and chill until firm, about 4 hours.
Working with one disk at a time, roll the dough out on a lightly floured surface until it is between 1/8 and 1/4-inch thick. Using a 1 1/2-inch round cookie cutter, cut out as many cookies as you can. Place the cookies on lined sheets. Bake cookies for 8 to 10 minutes or until set but still pale. Transfer the cookies to a cooling rack and cook to room temperature.
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