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
Pistachio Sablé
Ingredients: Pistachio Sablé
-
14.1 ozbutter
-
1.9 ozsugar
-
3.7 ozraw sugar
-
0.1 ozsalt
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1.4 ozegg yolks
-
1.4 ozNLO-PO-A088501
-
0.9 lbpastry flour
-
3.2 ozRoasted Pistachios
Preparation: Pistachio Sablé
- 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
Pistachio Filling
Ingredients: Pistachio Filling
-
10.6 ozRoasted Pistachios
-
3.5 ozsugar
-
0.1 ozVanilla beans
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0.1 ozSea salt
Preparation: Pistachio Filling
- Caramelize the sugar
- Once cool, process the caramel, vanilla beans and pistachio through a robocoupe
- Add the tempered cocoa butter and fleur de sel
Tools
- Pot
- Rubber Spatula
- Robot Coupe
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 pistachio filling
- Top with a sprayed chocolate circle
- Decorate with a stamp
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