Recipe ingredients measurements

[Sussan Estela Olaya]

Hi @sangeetha-sam786gmail-com

Thank you for your message and for sharing your experience.

I’ve reviewed both recipes the Nantes Cookies and the Langues de Chat and I can confirm that the quantities listed (including the 200 g of eggs) are correct. In fact, several of our students have followed these same recipes with good results. I’m attaching some photos of their baked cookies so you can see how the dough turned out for them.

In your case, if the dough was too runny, a few things might have caused it:

Possible reasons for runny dough:

• Butter texture: Make sure the butter is at a soft, creamy consistency (room temperature), but not melted. If it’s too soft or liquid, it can affect the final texture.

• Oversized or inaccurately weighed eggs: It’s important to weigh the eggs (without the shells) precisely. Sometimes we use the number of eggs instead of the weight, which can lead to excess liquid.

• Overmixing: If the mixture is overmixed, especially when adding the eggs, it can turn into an overly runny emulsion. It’s best to add the eggs gradually and mix just enough to combine.

• Type of flour: The recipe calls for pastry flour, which is slightly weaker than all-purpose flour. If you used a flour with lower absorption or a different type, the dough may turn out softer.

• High ambient temperature: If you’re working in a warm environment, the butter and dough can soften too quickly and become hard to handle.

What can you do?

I recommend chilling the dough thoroughly in the fridge (at least 2 hours) or even placing it briefly in the freezer before shaping or working with it.

You could also try slightly reducing the amount of egg (use 180 g instead of 200 g) to see if that improves the consistency.

If you have any further questions, I’ll be happy to help!

Best regards, and thank you again for trusting us.