Ruby Sablée

Ruby Sablée
Medium
Makes: 12
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:
2 hours
Containing: 3 Components
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Featured Ingredients

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Almond Sablee

Ingredients

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

View tools

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

Ruby Filling

Ingredients

  • 4.8 oz
    raspberry puree
  • 0.4 oz
    sorbitol
  • 0.4 oz
    cream
  • 1.0 lb
    CHR-R35RB1
  • 1.1 oz
    butter

Preparation

  1. Bring the puree, sorbitol and cream to a simmer
  2. Pour over the couverture and handblend
  3. Cool to 40C and handblend the soft butter

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

View tools

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

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Comments

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Submitted by Andre menz on Fri, 04/05/2024 - 09:35

Why is the recipe not complete?

Submitted by Miranda K - Ch… on Fri, 04/05/2024 - 15:07

Hi, Andre. You're right. The Assembly instructions are missing. We'll get that fixed ASAP. In the meantime, here they are:
Using 75mm rings, cut the sablee dough and bake at 165C for 20 min
Once baked, press the center to create a cavity
Once cooled, fill the cavities with the ruby filling
Top with a sprayed chocolate circle
Decorate with a stamp