Delicious homemade Petit Beurre Biscuits with Chocolate (Petit Écolier).
For the biscuit base
For the chocolate topping
To make the biscuit base
To make the chocolate toppings
To assemble the Petit Beurre Biscuits
I recommend using good quality chocolate for this recipe, especially since it is a key component of the biscuit. You can make the toppings with just milk or dark chocolate, but if you have the time, it’s worth making maybe a half batch of each.
When buying milk chocolate, I recommend a minimum of 45% cocoa content (but less is also fine).
White chocolate also works well in this recipe, and those sold specifically for baking (such as white chocolate chips) are usually easier to melt.
Should you find yourself with a lot of leftover melted chocolate, now is a good time to use any silicone chocolate moulds that you might have. Otherwise, I would suggest making some chocolate mendiants by dolloping large circles of the melted chocolate onto some baking paper on a baking tray, and sprinkle over some chopped dried fruit and nuts of your choice, or simply some coloured sprinkles (hundreds and thousands). Place in the fridge to set.
Due to the resting time required, I recommend making the biscuit dough the night before using, and leaving it to rest in the fridge overnight. First thing the next morning, take the dough out of the fridge to let it soften and come to room temperature.
The chocolate toppings also need time to set, and can also be kept in the fridge overnight.
These biscuits are best eaten as soon as possible.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.