Pistachio 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

Pistachio Sablé

Ingredients: Pistachio Sablé

  • 14.1 oz
    butter
  • 1.9 oz
    sugar
  • 3.7 oz
    raw sugar
  • 0.1 oz
    salt
  • 1.4 oz
    egg yolks
  • 1.4 oz
    NLO-PO-A088501
  • 0.9 lb
    pastry flour
  • 3.2 oz
    Roasted Pistachios

Preparation: Pistachio Sablé

  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

Pistachio Filling

Ingredients: Pistachio Filling

Preparation: Pistachio Filling

  1. Caramelize the sugar
  2. Once cool, process the caramel, vanilla beans and pistachio through a robocoupe
  3. Add the tempered cocoa butter and fleur de sel

Tools

  • Pot
  • Rubber Spatula
  • Robot Coupe

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

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