Ruby 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:
-
2 hours
Almond Sable
Ingredients: Almond Sable
-
400 gbutter
-
53 gsugar
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106 graw sugar
-
3 gsalt
-
40 gegg yolks
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40 gNLN-PO-A093501
-
430 gpastry flour
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90 gAlmonds roasted Slivered
Preparation: Almond Sable
- 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
Ruby Filling
Ingredients: Ruby Filling
-
135 graspberry puree
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12 gsorbitol
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12 gcream
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338 g
-
30 gbutter
Preparation: Ruby Filling
- Bring the puree, sorbitol and cream to a simmer
- Pour over the couverture and handblend
- Cool to 40C and handblend the soft butter
Tools
- Whisk
- Thermometer
- Hand blender
- Bowl (s)
- Pot
- Rubber Spatula
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 ruby filling
- Top with a sprayed chocolate circle
- Decorate with a stamp
Tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
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