I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sustainably-produced Van Leer chocolate chips in this particular recipe. With a combo of Cacao Barry cacao powders and cacao nibs, this cookie is undeniably chocolatey.I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sustainably-produced Van Leer chocolate chips in this particular recipe. With a combo of Cacao Barry cacao powders and cacao nibs, this cookie is undeniably chocolatey.I wanted to create an induglent filled cookie with an easy-to-produce yet completely innovative look. I loved using sust...
- Shelf life:
- 1 day
- Conservation:
- Room temperature
Containing: 3 Components
Chocolate Sablee
Ingredients: Chocolate Sablee
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400 gbutter
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53 gsugar
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106 graw sugar
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3 gsalt
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60 gegg yolks
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10 gDCP-10BLACK
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20 gNCP-10NAT
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430 gpastry flour
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45 gCHD-DR-6002329
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45 gNIBS-S
Preparation: Chocolate 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
Cacao nibs tuile
Ingredients: Cacao nibs tuile
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120 gNIBS-S
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40 gWhole milk
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40 gglucose syrup
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100 gbutter
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120 gsugar
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2 gNH pectin
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10 gDCP-22EXBRU
Preparation: Cacao nibs tuile
- Bring the milk, glucose syrup, sugar and butter to 40C
- Add the pectin, cacao powder and boil
- Fold in the cacao nibs
- Spread ontop a silpat and bake for 14m at 180C
- Cut 60mm circles
Tools
- Whisk
- Silpat
- Spatula(s)
- Pot
- Rubber Spatula
- Cookie cutter
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 ganache
- Top with the tuile
- Decorate with a stamp
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