Cheese Biscuits with Laughing Cow

Ingredients

• 125 g Unsalted butter 82% fat (Leave slightly cold, soften with hands before creaming)
• 3 triangles Laughing Cow cheese (triangular) (About 30 g each, at room temperature)
• 1 sachet (≈8 g) Vanilla sugar (or vanilla extract) (Adds vanilla flavor)
• 4 g Baking powder (Ensures a slight rise of the biscuits)
• 125 ml Sunflower oil (Do not replace with flavored oil)
• 100 g Very fine granulated sugar (or powdered sugar) (Facilitates incorporation into butter)
• 400 g Type 45 flour (Do not use type 55 which makes the biscuit dry)
• 200 g Dark couverture chocolate (Melt in a bain-marie or microwave)
• 200 g White couverture chocolate (Melt separately from the dark chocolate)

Instructions

1. Cream the butter with the sugar and vanilla sugar

   In a large bowl, work the butter by hand until it becomes pliable, then add the fine granulated sugar and the vanilla sugar packet. Mix vigorously until a creamy, homogeneous texture is achieved.

   Time: PT5M

2. Incorporate the Laughing Cow cheese and the oil

   Add the three triangles of Laughing Cow cheese to the previous mixture, then pour in the sunflower oil. Work by hand until everything forms a homogeneous cream.

   Time: PT3M

3. Add the baking powder and flour

   Sift the baking powder then the type 45 flour into the bowl. Incorporate gradually, mixing gently until the dough comes together without being too dry.

   Time: PT5M

4. Shape the biscuits

   Divide the dough into 20 g portions (about 10 cm in diameter). Roll each portion between your hands to form balls then flatten slightly. Place the biscuits on a tray lined with parchment paper.

   Time: PT10M

5. Preheat the oven

   Set the oven to fan mode and preheat to 160 °C.

   Time: PT5M

   Temperature: 160°C

6. Bake the biscuits

   Place the biscuits in the oven and bake for 14 to 15 minutes, until they develop a light golden color.

   Time: PT15M

   Temperature: 160°C

7. Cool the biscuits

   Remove the tray from the oven and let the biscuits cool completely on a rack.

   Time: PT10M

8. Melt the chocolate

   Melt the dark chocolate and white chocolate separately in a bain‑marie or microwave (30 s on medium power, stir, repeat until smooth).

   Time: PT5M

9. Coat the biscuits with chocolate

   Dip each biscuit in the dark chocolate, let excess drip off, then place on parchment paper. Repeat with white chocolate to create a bicolored effect or alternate as desired.

   Time: PT5M

10. Final decoration (optional)

    Sprinkle with gold leaf, shredded coconut, or crushed wafers according to your inspiration.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

8 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted butter 82% fat: Margarine, Vegetable butter
• Instead of Laughing Cow cheese (triangular): Cream cheese, Fresh cheese
• Instead of Vanilla sugar (or vanilla extract): Liquid vanilla extract (1 tsp)
• Instead of Baking powder: Baking soda + cream of tartar (½ tsp)
• Instead of Sunflower oil: Neutral vegetable oil, Canola oil
• Instead of Very fine granulated sugar (or powdered sugar): Powdered sugar
• Instead of Type 45 flour: All-purpose flour
• Instead of Dark couverture chocolate: Couverture chocolate, Baking chocolate
• Instead of White couverture chocolate: White couverture chocolate

Equipment Needed

• Mixing bowl
• Spatula or wooden spoon
• Plastic wrap
• Baking sheet
• Baking paper (parchment) (optional)
• Oven (fan mode)
• Cooling rack (optional)
• Bain‑marie or microwave
• Kitchen brush (optional)
• Kitchen scale (optional)
• Plastic film (to cover the dough)

Critical Steps — Do Not Skip

• Properly soften the butter before creaming.
• Do not overwork the dough after adding the flour.
• Observe the baking time of 14‑15 minutes at 160 °C.
• Melt the chocolate at low temperature to prevent burning.

Chef Tips from the Video

• Using slightly cold butter yields a lighter texture.
• For a marbled effect, dip the biscuits first in dark chocolate, then quickly plunge them into white chocolate.
• If you don't have parchment paper, a silicone sheet works very well.

Troubleshooting

Storage

Refrigerator: Store in an airtight container in the refrigerator for up to 15 days.

Freezer: Can be frozen for 1 month, but the chocolate texture may change.

Room temperature: In a cool, dry place, the biscuits keep for 3‑4 days.

Make-Ahead Tips

• The dough can be prepared ahead and stored, covered with plastic wrap, in the refrigerator for 24 h.
• Baked biscuits can be stored for 3 days before coating with chocolate.
• Chocolate can be melted ahead and kept warm in a bain‑marie until use.