Bite-Sized French Pastries for the Beginner Baker by Sylvie Gruber

Author:Sylvie Gruber [Gruber, Sylvie]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2023-11-09T00:00:00+00:00

PRALINÉ-FILLED SABLÉ SANDWICHES

Even the most basic of all sablé cookies can be used to create a deliciously decadent treat such as these sandwich cookies. Two sablés are pressed around a super simple filling combining praliné paste and milk chocolate. This filling is so good, you will want to use it as a spread for breakfast or afternoon tea!

MAKES 15 TO 18 SANDWICH COOKIES

SABLÉ COOKIES

200 g all-purpose flour

50 g powdered sugar

¼ tsp fine table salt

120 g unsalted butter, very cold and cut into small cubes

1 large egg

FILLING

75 g milk baking chocolate, chopped finely

120 g Pâte de Praliné (here, or store-bought)

1. Prepare the sablé cookies: In the bowl of a food processor, combine the flour, powdered sugar and salt. Pulse for a few seconds to mix. Add the butter cubes and blend until you get very small crumbs. Add the egg and mix until a rough dough comes together. Transfer between two sheets of parchment paper and, using a rolling pin, roll out into a large disk that is about ¼ inch (4 mm) thick. Chill in the fridge for at least 1 hour.

2. Preheat your oven to 325°F (160°C). Peel off the top parchment paper and cut out the cookies with a 2½-inch (6.5-cm)-wide round cookie cutter. Place on a large perforated baking sheet lined with a perforated baking mat or parchment paper. Bake for 15 minutes, or until the edges get very lightly golden. Remove from the oven and transfer to a wire rack to cool completely. Reroll and chill any leftover dough for at least 1 hour to make more cookies.

3. While the sablés are cooling, prepare the filling: In a heatproof bowl set atop a saucepan of boiling water (do not let the water touch the bowl), or in a microwave-safe bowl microwaving in 30-second increments, melt the milk chocolate. When completely melted, gently mix in the pâte de praliné with a spatula. Chill for 20 minutes.

4. To assemble, pour about 1 teaspoon of the filling on the center of a sablé cookie. Top with a second cookie and gently press to spread the filling toward the edges. Chill the cookies in the refrigerator for 30 minutes, or until the filling has set, before serving.

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