Dulcey Sable Sandwich

0 0
Dulcey Sable Sandwich

Share it on your social network:

Or you can just copy and share this url

Ingredients

360 gr unsalted butter cut in small cubes, softened
720 gr all purpose flour plain flour
280 gr confectioner's sugar icing sugar
pinch of salt
100 gr ground almonds almond flour
3 large Whole Eggs
Valrhona Dulcey Ganache
224 gr heavy cream
30 gr Inverted sugar
448 gr Dulcey chocolate melted
30 gr unsalted butter softened
  • Medium

Ingredients

  • Valrhona Dulcey Ganache

Directions

Share

How to Make it:

  1. Preheat the oven to 325°F/160°C
  2. In a bowl of a stand mixer fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
  3. Add the egg and bring the mix together until it forms a ball.
  4. Roll dough to 2.5 mm thickness between two parchment paper, cover in cling film, and refrigerate at least for two hours
  5. Using a 4-inch/10cm round cutter, cut rounds of dough and place on a perforated baking sheet or forosil pavoni.
  6. Cover the round sable with another forosil ( perforated baking mat).
  7. Bake sable until fully baked through, 15-20 minutes. Let cool to room temperature.
  8. Pipe dulcey ganache over half of the sable. Cover the filling with a second matching sable.

How to Make Valrhona Dulcey Ganache:

  1. Bring heavy cream and inverted sugar to a boil in a small pot.
  2. Pour over chocolate and whisk to emulsify.
  3. Cool to 35°C/95°F before adding butter and processing with a hand blender until smooth.
  4. Let the ganache set to 23C/73F and transfer to a pastry bag.

Dulcey Sable Sandwich Sable
Dulcey Sable Sandwich Sable; Photo credit: antonio.bachour

Antonio Bachour

Antonio Bachour is an American pastry chef. In 2011, he was named one of the ten best pastry chefs in America, and he subsequently won the 2012 Zest Award for Baking & Pastry Innovator after having been nominated for the 2011 award. Zagat has described him as a “confection master”

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Orange- Cardamon Ricotta Figs
previous
Orange Cardamon Ricotta Figs
Octopus, Miso and Vietnamese Bao
next
Octopus, Miso and Vietnamese Bao
Orange- Cardamon Ricotta Figs
previous
Orange Cardamon Ricotta Figs
Octopus, Miso and Vietnamese Bao
next
Octopus, Miso and Vietnamese Bao