Caramel Sablé
I wanted to create an induglent filled cookie, easy to produce yet complete innovative look
I wanted to create an induglent filled cookie, easy to produce yet complete innovative look
Shelf life:
1 day
Conservation:
Room temperature
Containing: 3 Components

Almond Sablee

Ingredients: Almond Sablee

Preparation: Almond Sablee

  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

View tools

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

Caramel Filling

Ingredients: Caramel Filling

Preparation: Caramel Filling

  1. Caramelize the sugar and glucose
  2. Deglaze with the boiling cream and cook to 103C
  3. Pour over the zephyr caramel and handblend
  4. Cool to 40C and handblend the soft butter and fleur de sel

View tools

  • Whisk
  • Thermometer
  • Hand blender
  • Bowl (s)
  • Pot
  • Rubber Spatula

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 caramel filling
  4. Top with a sprayed chocolate circle
  5. Decorate with a stamp

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