Chocolate Filled Sablé

Medium
Makes: 12
I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sustainably-produced Van Leer chocolate chips in this particular recipe. With a combo of Cacao Barry cacao powders and cacao nibs, this cookie is undeniably chocolatey.
I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sustainably-produced Van Leer chocolate chips in this particular recipe. With a combo of Cacao Barry cacao powders and cacao nibs, this cookie is undeniably chocolatey.
Shelf life:
1 day
Conservation:
Room temperature
Containing: 3 Components
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Chocolate Sablee

Ingredients

  • 400 g
    butter
  • 53 g
    sugar
  • 106 g
    raw sugar
  • 3 g
    salt
  • 60 g
    egg yolks
  • 10 g
    DCP-10BLACK
  • 20 g
    NCP-10NAT
  • 430 g
    pastry flour
  • 45 g
    CHD-DR-6002329
  • 45 g
    NIBS-S

Preparation

  1. In a robocoupe, process all the dry ingredients, minus the inclusions
  2. Add the egg yolks and blend
  3. Remove the dough from the robocoupe
  4. Fold in the inclusions
  5. Roll to 10mm thick and refrigerate

Tools

  • Parchment paper
  • Rolling pin
  • Rubber Spatula
  • Robot Coupe

Cacao nibs tuile

Ingredients

  • 120 g
    NIBS-S
  • 40 g
    whole milk
  • 40 g
    glucose syrup
  • 100 g
    butter
  • 120 g
    sugar
  • 2 g
    NH pectin
  • 10 g
    DCP-22EXBRU

Preparation

  1. Bring the milk, glucose syrup, sugar and butter to 40C
  2. Add the pectin, cacao powder and boil
  3. Fold in the cacao nibs
  4. Spread ontop a silpat and bake for 14m at 180C
  5. Cut 60mm circles

Tools

  • Whisk
  • Silpat
  • Spatula(s)
  • Pot
  • Rubber Spatula
  • Cookie cutter

Assembly

  1. Using 75mm rings, cut the sablee dough and bake at 165C for 20 min
  2. Once baked, press the center to create a cavity
  3. Once cooled, fill the cavities with the ganache
  4. Top with the tuile
  5. Decorate with a stamp

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