[Michel Bras Recipe] Mémé Bras PETIT-BEURRE CAKE

The allure of a layer cake but so easy that even a child can make it !

 Here is a quick, simple and delicious recipe to celebrate Mother’s Day with your little ones. Told by my grandma to my mother, all you need are traditional French cookies called « Petit-Beurre » with a few basic ingredients. Decoration is freestyle and you can shape it and layer it as you wish. You can also add some grated lemon zest to the cream for a refreshing taste, or add cocoa powder for a chocolate version. I like it fresh when it is still crunchy, but also when the cookies have soaked and softened in the cream.


A vanilla pod

2 tbsp (30 g) crème fraîche or heavy cream

2 egg yolks

1 1/2 tbsp ( 20 g ) sugar

10 tbsp (150 g ) butter

1 pot of strong black coffee

1 pack of « Petit-Beurre » type cookies



Other possibilites :

Grated lemon zest for a lemon version, or cocoa powder for a chocolate version. You can also enjoy combinations by making one pile of plain butter cream, another one with lemon flavored cream, or with cocoa cream.



mixing bowl, electric mixer, pastry bag with tips


Split the vanilla bean pod and scrape the seeds with a spoon. Boil the cream, remove from the heat. Steep the vanilla bean and seeds in for a while, and remove them.


Mix the egg yolks and sugar in a bowl. Whip vigorously while adding the cream. Add the softened butter and whip till smoothly blended. If the cream separates, just reheat it gently in a double- boiler.


Pour the coffee into a deep dish. Quickly dip the cookies in the coffee, just enough to moisten them.


Arrange 3 or 4 cookies side by side. With the pastry bag, pipe a layer of cream about the thickness of the cookies. Layer 4 more cookies and another layer of cream. Repeat until the ingredients are used up. Chill to harden the cream.