Hazelnut Sablé

Hazelnut Sablé

I wanted to create an induglent filled cookie, easy to produce yet complete innovative look
Level:
Medium
Makes:
12
Shelf life:
1 day
Conservation:
Room temperature
Demonstration video<span>Hazelnut Sablé</span>
Demonstration videoHazelnut Sablé

Hazelnut tuile

  1. Using 75mm rings, cut the sablee dough and bake at 165C for 20 min
  2. Once baked, press the center to create a cavity
  3. Once cooled, fill the cavities with the hazelnut filling
  4. Top with the tuile
  5. Decorate with a stamp

Hazelnut Sablee

Ingredients

  • 14.1 oz
    Butter
  • 1.9 oz
    Sugar
  • 3.7 oz
    Raw sugar
  • 0.1 oz
    Salt
  • 1.4 oz
    Egg yolks
  • 1.4 oz
    Hazelnut flour
  • 0.9 lb
    Pastry flour
  • 3.2 oz
    Hazelnuts, roasted

Preparation

  1. In a robocoupe, process all the dry ingredients, minus the inclusions
  2. Add the egg yolks and blend
  3. Remove the dough from the robocoupe
  4. Fold in the inclusions
  5. Roll to 10mm thick and refrigerate

Tools

  • Parchment paper
  • Rolling pin
  • Rubber Spatula
  • Robot Coupe

Hazelnut tuile

Ingredients

  • 5.3 oz
    Sugar
  • 0.1 oz
    Apple pectin
  • 1.8 oz
    Butter
  • 2.8 oz
    Nln-po-a099103-b82
  • 1.4 oz
    Glucose
  • 2.8 oz
    Water

Preparation

  1. Bring the water, glucose syrup and butter to 40C
  2. Add the pectin mixed with the sugar, hazelnut flour and boil
  3. Fold in the cacao nibs
  4. Spread ontop a silpat and bake for 14m at 180C
  5. Cut 60mm circles

Tools

  • Whisk
  • Silpat
  • Spatula(s)
  • Pot
  • Rubber Spatula
  • Cookie cutter

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