Medium
Makes: 12
I wanted to create an induglent filled cookie, easy to produce yet complete innovative lookI 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
-
400 gbutter
-
53 gbrown sugar
-
106 graw sugar
-
3 gsalt
-
40 gegg yolks
-
40 gNLN-PO-A093501
-
430 gpastry flour
-
90 gRoasted Almonds Slivered
Preparation: Almond Sablee
- In a robocoupe, process all the dry ingredients, minus the inclusions
- Add the egg yolks and blend
- Remove the dough from the robocoupe
- Fold in the inclusions
- Roll to 10mm thick and refrigerate
Tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
Caramel Filling
Ingredients: Caramel Filling
-
60 gsugar
-
60 gglucose
-
155 gcream
-
155 gbutter
-
2 gSea salt
Preparation: Caramel Filling
- Caramelize the sugar and glucose
- Deglaze with the boiling cream and cook to 103C
- Pour over the zephyr caramel and handblend
- Cool to 40C and handblend the soft butter and fleur de sel
Tools
- Whisk
- Thermometer
- Hand blender
- Bowl (s)
- Pot
- Rubber Spatula
Assembly
- 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 caramel filling
- Top with a sprayed chocolate circle
- Decorate with a stamp
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