Sablé au caramel

Recipes

Apr 03, 2023

1 min read

Ingredients
Salted Caramel:
145 gr Butter
35 gr Glucose Syrup
100 gr Water 
70 gr Anchor Whipping Cream
115 gr Western Star Unsalted Butter
5 gr Salt 
1 gr Vanilla Bean
Hazelnut Cookie Dough:
260 gr Western Star Unsalted Butter
165 gr Sugar
120 gr Hazelnut Powder
410 gr Cake Flour  
10 gr Vanilla Paste  
5 gr Salt 
42 gr Egg

 

Method
Salted Caramel:
  1. Place the water, then sugar and glucose in a saucepan. 
  2. Bring to a boil and let caramelise to a golden brown. 
  3. Add the cream with the scraped vanilla bean and bring back to a boil, make sure all the caramel is dissolved. 
  4. Let cool to 500C. 
  5. Slowly add the diced butter and salt, then use a hand blender to emulsify. 
  6. Pour into a container and let it cool and set. 
Hazelnut Cookie Dough:
  1. Mix the butter and sugar until smooth. Do not aerate.
  2. Add the egg.
  3. Add the flour, hazelnut powder, vanilla paste, and salt.
  4. Combine into a smooth dough, then chill overnight.
Assembly:
  1. Roll the cookie dough to 5mm thick, then chill for 30 mins. 
  2. Cut out 7cm discs. Cut a 3cm hold in the centre of half the discs. Leave the other half of the discs whole as the base cookies. 
  3. Place the cookies on a baking tray with a mesh baking mat. 
  4. Bake 1800C (deck oven) or 1600C (convection oven) until golden brown. 
  5. Once cooled, pipe a generous amount of salted caramel on the base cookies. 
  6. Place a 7cm disc of milk chocolate on top of the caramel, then pipe a border of salted caramel. Place the top cookies with the hole cut out on top. 
  7. Fill the centre of the cookie completely with more salted caramel.

 

 

Related Products

Find the ingredients to make a Sablé au caramel today!