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:
- 2 hours
Containing: 3 Components
Almond Sable
Ingredients: Almond Sable
-
14.1 ozbutter
-
1.9 ozsugar
-
3.7 ozraw sugar
-
0.1 ozsalt
-
1.4 ozegg yolks
-
1.4 ozNLN-PO-A093501
-
0.9 lbpastry flour
-
3.2 ozAlmonds roasted Slivered
Preparation: Almond Sable
- 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
Ruby Filling
Ingredients: Ruby Filling
-
4.8 ozraspberry puree
-
0.4 ozsorbitol
-
0.4 ozcream
-
11.9 oz
-
1.1 ozbutter
Preparation: Ruby Filling
- Bring the puree, sorbitol and cream to a simmer
- Pour over the couverture and handblend
- Cool to 40C and handblend the soft butter
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 ruby filling
- Top with a sprayed chocolate circle
- Decorate with a stamp
Tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
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Comments
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
In reply to Why is the recipe not… by Andre menz
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