Mix the butter with the flour, yeast and thyme leaves until smooth.
Add the eggs and mix.
Put the dough in the tube with the desired biscuit grid and place the shortbread on the baking mat.
Refrigerate for 1 hour.
Preheat your oven to 200°C.
Bake the shortbread for about 12 minutes.
Once cooked, leave to cool for 2-3 minutes and then arrange the shortbread on a rack.
Put the cream cheese in the tube with the fluted or round nozzle.
Once the shortbread has cooled completely, place the cheese in the centre of the shortbread.
Cut the radishes in half, keeping 1 cm of the green tail.
Finally, place half a radish on each shortbread.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.