Modern Art Desserts by Caitlin Freeman

Author:Caitlin Freeman [Freeman, Caitlin]
Language: eng
Format: epub
ISBN: 978-1-60774-391-0
Publisher: Ten Speed Press
Published: 2013-04-15T16:00:00+00:00

Chocolate Sablé Dough

CHOCOLATE GANACHE

4 ounces (112 g) high-quality bittersweet chocolate (62% to 70% cacao), finely chopped

½ cup (4.1 oz / 116 g) heavy cream

Set the sablé dough on a large sheet of parchment paper and press it into a flat, even, rectangle measuring about 5 by 6 inches. Lay a second sheet of parchment paper on top and roll out the dough to an even ⅛ to ¼-inch thickness. Remove the top sheet of parchment and, using a large knife or pizza wheel, cut the dough into 1½ by 3-inch rectangles. The dough will be soft, so don’t try to remove the rectangles until after chilling. Slide the parchment paper with the dough onto a baking sheet, cover with plastic wrap, and refrigerate until the dough is cold and firm, at least 45 minutes or up to 2 days. The longer the dough chills, the less it will spread during baking.

Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Use a small metal spatula to transfer the dough squares to the prepared baking sheets, spacing them about 1 inch apart. Because this dough toughens too much when rerolled, we save any cookie dough scraps and bake them as snacks for our café employees. They are best baked on their own baking sheet, with the baking time reduced by 1 to 2 minutes.

Bake until crisp, about 7 minutes, rotating the baking sheets midway through baking. (Note: because the sablés don’t change color during baking, it’s wise to bake a test batch of one or two cookies to check baking time for your oven before committing your whole batch; see Baking Times.) Let cool on the baking sheets for 10 minutes, and then transfer the cookies to a wire rack. Let cool to room temperature.

To make the ganache, put the chocolate in a medium heatproof bowl.

In a small, heavy-bottomed saucepan over medium-low heat, warm the cream, stirring occasionally, until it registers 180°F to 190°F on a digital thermometer and bubbles start to form around the edges. (Alternatively, put the cream into a microwavable liquid measuring cup or bowl and microwave at full power for about 60 seconds.)

Pour the hot cream over the chocolate and, using rubber spatula, stir until the chocolate is mostly melted. Blend with an immersion blender or transfer to a food processor and process until the chocolate is completely melted and the mixture is smooth and shiny. (Alternatively, set the bowl over a saucepan of just simmered water and whisk until the chocolate is melted and the mixture is smooth.)

To assemble, pour the ganache into a shallow bowl with a diameter of at least 3 inches. Dip the long edge of 1 cookie into the ganache, and then dip the 2 long edges of another cookie into the ganache. Stand the cookies upright and bring them together at a right angle, connecting the ganache-dipped edge of the first cookie with one of the dipped edges of the second cookie, and hold together until the ganache starts to set, about 1 minute.

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