Ruby Sablé
I wanted to create an induglent filled cookie, easy to produce yet complete innovative look
- Level:
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Medium
- Makes:
-
12
- Shelf life:
-
1 day
- Conservation:
-
2 hours
Almond Sable
Ingredients: Almond Sable
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14.1 ozbutter
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1.9 ozsugar
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3.7 ozraw sugar
-
0.1 ozsalt
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1.4 ozegg yolks
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0.9 lbpastry flour
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3.2 ozAlmonds 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
View tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
Ruby Filling
Ingredients: Ruby Filling
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4.8 ozraspberry puree
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0.4 ozsorbitol
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0.4 ozcream
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1.1 ozbutter
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
View 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
View tools
- Parchment paper
- Rolling pin
- Rubber Spatula
- Robot Coupe
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