Chocolate Sablé

Name: Chocolate Sablé
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 100 g low-gluten flour; 65g Butter; 10 g Cocoa powder; 1 g Baking powder; 50 g Powdered sugar; 1 piece Egg yolk; 10 g Water; 0.3 g Salt; 100 g Light cream; 80 g 68% Valrhona Dark Chocolate; 10g Glucose; to taste Chocolate Crispy Balls; to taste Crushed nuts

Easy and satisfying, Chocolate Sablé uses low-gluten flour, butter and cocoa powder and is baked until golden and fragrant. Follow the steps for the best results.

1 hrNewMedium Baking Roast Sweet

Instructions

1
Prepare 80 grams of chocolate coins.
2
Melt 15 grams of butter with dark chocolate over a water bath.
3
Add 10 grams of glucose to the cream.
4
Stir evenly.
5
Ganache (for filling) is ready, cover the surface with plastic wrap, and place it in the fridge for later use.
6
50g butter, 10g cocoa powder, 1g baking powder, 100g low-gluten flour, 50g powdered sugar.
7
Mix and stir evenly.
8
Rub into granule form.
9
Add an egg yolk and 10 grams of water.
10
Mix evenly and add 0.3 grams of salt to adjust the taste.
11
No dry powder is needed, just form it into a lump.
12
Place it between two sheets of wax paper and roll it into a large thin sheet.
13
The thickness is 2–3 cm.
14
Cut into round slices using a round mold with a diameter of 5.5 cm.
15
A half circular piece, then cut a circle in the middle.
16
Arrange them one by one.
17
Cover the surface with another layer of silicone mat (for easy patterning), place it in a preheated oven, middle rack, and bake at 170°C for 12 minutes.
18
Fresh out of the oven, in pairs, with frozen ganache squeezed in the middle.
19
Sprinkle crispy beads and crushed hazelnuts over the surface of the filling.
20
Alright.
21
Have a piece, try it.