dulcey sable cookies
Antonio Bachour
yields 24 cookies
Sable dough
360g unsalted butter, cut in small cubes, softened
720g all-purpose flour
280g confectioner's sugar
3g salt
100g almonds, finely ground/almond flour
3u whole eggs (large)
In a stand mixer fitted with the paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add eggs and bring the mix together until it forms a ball.
Roll the dough between 2 pieces of parchment paper to 0.31cm thickness.
Cover in plastic wrap and refrigerate until ready to use.
Valrhona dulcey ganache
224g heavy cream
30g invert sugar
448g Dulcey Blond chocolate, melted (Valrhona brand preferred)*
30g salted butter, softened
In a small pot bring heavy cream and invert sugar to a boil.
Pour over melted chocolate and whisk to emulsify.
Cool to 35℃ before adding butter and processing with a handblender until smooth.
Let the ganache set to 23℃.
To shape and bake cookies
Preheat the oven to 160℃.
Using a 10cm round cutter, cut rounds of dough and place on a perforated baking sheet or sheet pan lined with a non-stick silicone mat (Silpat brand preferred).Cover the sable rounds with another Silpat.
Bake sable until fully baked through, 15-20minutes.
Let cool to room temperature.
Assembly
When cooled, Pipe Valrhona dulcey ganache over half of the salbe. Cover the filling with a second matching sable.
Store the assembled sable in an airtight container.
