This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cookie with baking powder for a crispy, light, and airy texture. You will also learn how to make a flourless chocolate cake and a super creamy chocolate ganache. The top of the cake is decorated with two types of jellies: one with chocolate and the other with apricot and mango.This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cookie with baking powder for a crispy, light, and airy texture. You will also learn how to make a flourless chocolate cake and a super creamy chocolate ganache. The top of the cake is decorated with two types of jellies: one with chocolate and the other with apricot and mango.This simple yet delicious recipe is made for chocolate lovers! You will learn how to make sable breton - which is a cook...
- Shelf life:
- 3 days
- Conservation:
- Refrigeration at 4°C
Containing: 7 Components
Chocolate Sable Breton
Ingredients: Chocolate Sable Breton
-
160 gButter softened
-
160 gsugar
-
80 gegg yolks
-
225 gall-purpose flour
-
8 gbaking powder
-
1 gsalt
-
8 gCacao Barry Plein Arome Cocoa Powder
Preparation: Chocolate Sable Breton
- Using a mixer fitted with a paddle attachment, combine the soft butter and sugar and mix for 2-3 minutes.
- Add the room temperature egg yolks and mix again until obtaining a homogenous mixture. Make sure to scrape the bowl well.
- Sift all the dry ingredients and add them to the butter mixture.
- Mix until well combined and a dough is formed but make sure to not overwork the dough.
- Spread between two plastic sheets and roll out to 3mm(0.12“) thick.
- Place the dough into the refrigerator until cold enough to be cut.
- Once cold, remove the top plastic sheet and cut the dough using a 16 cm (6,3”) cake ring.
- Place on a metal tray lined with parchment paper and a silicone mat. Press the dough into the corners to avoid any air pockets.
- Bake for 16 minutes at 160oC (320oF).
- Once baked, place on a cooling rack and allow to cool down.
- Run a knife around the circle to unmold the sable breton.
- Place on a metal tray covered with parchment paper. Reserve at room temperature until assembly.
- Roll out the remaining dough to 3mm (0.12“) thick for the decorations.
- Place the dough into the refrigerator until cold enough to be cut.
- Once cold, remove the top plastic sheet and cut the dough into 3 cm (1.18”) squares using a ruler and a knife.
- Place them on a metal tray lined with parchment paper and a perforated silicone mat.
- Cover with another perforated silicone mat and bake for 16 minutes at 160oC (320oF).
- Reserve until assembly.
Tools
- Knife
- Scraper
- Bowl(s)
- Parchment paper
- Ruler (s)
- Rolling pin
- Rack
- Plastic Sheets
- Metal Tray (s)
- Tabletop mixer, mixing bowl and a paddle attachment
- Cake ring 16 cm (6.3”)
- Spatula
- Silicone mat, perforated
- Sieve
Flourless Chocolate Cake
Tools
- Metal Tray
- Tall recipient
- Thermometer
- Microwave
- Piping Bag
- Scissors
- Scraper
- Bowl(s)
- Parchment paper
- Mixing bowl (s)
- Rack
- Silpat (s)
- Tabletop mixer, mixing bowl and a whisk
- Cake ring 16 cm (6.3”)
- 3 cm (1.2”) band of acetate sheet
- Cylinder mold
- Tape
- 3 cm (1.2”) parchment paper strips
- Spatula(s)
Truffle Ganache
Tools
- Cooktop
- Saucepan
- Tall recipient
- Thermometer
- Immersion blender
- Scissors
- Bowl(s)
- Gloves
- Rack
- Piping Bag (s)
- Spatula(s)
Callebaut Single Origin Brazil Cubes
Tools
- Cooktop
- Saucepan
- Metal Tray
- Whisk
- Tall recipient
- Immersion blender
- Bowl(s)
- Plastic film
- Spoon
- Cylinder mold
- Sauce gun or dosing funnel
- Spatula(s)
Apricot Cylinder
Tools
- Cooktop
- Saucepan
- Metal Tray
- Whisk
- Bowl(s)
- Plastic film
- Spoon
- Cylinder mold
- Sauce gun or dosing funnel
- Spatula(s)
Pre-Assembly
Tools
- Metal Tray
- Piping Bag
- Scissors
- Gloves
- Silpat (s)
Assembly
Ingredients: Assembly
Preparation: Assembly
- Place the cake on a turn table lined with a silicone mat.
- Gently warm up the sides of the cake using a heat gun until the sides are sticky.
- Place the squared sables breton decorations all around the cake.
- Place the cake on a rack and shave some chocolate on top of the cake using a microplane.
- Unmold the apricot cylinder and chocolate cubes.
- Place two chocolate cubes on the cake and three halves of apricot cylinder.
Tools
- Knife
- Gloves
- Heat gun
- Rack
- Silicone mat
- Microplane
- Turn table
- Dessert plate
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