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 Chef’s Classic Cream |
| 115 | gr | Anchor Unsalted butter |
| 5 | gr | Salt |
| 1 | gr | Vanilla Bean |
Hazelnut Cookie Dough:
| 260 | gr | Anchor 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:
- Place the water, then sugar and glucose in a saucepan.
- Bring to a boil and let caramelise to a golden brown.
- Add the cream with the scraped vanilla bean and bring back to a boil, make sure all the caramel is dissolved.
- Let cool to 500C.
- Slowly add the diced butter and salt, then use a hand blender to emulsify.
- Pour into a container and let it cool and set.
Hazelnut Cookie Dough:
- Mix the butter and sugar until smooth. Do not aerate.
- Add the egg.
- Add the flour, hazelnut powder, vanilla paste, and salt.
- Combine into a smooth dough, then chill overnight.
Assembly:
- Roll the cookie dough to 5mm thick, then chill for 30 mins.
- 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.
- Place the cookies on a baking tray with a mesh baking mat.
- Bake 1800C (deck oven) or 1600C (convection oven) until golden brown.
- Once cooled, pipe a generous amount of salted caramel on the base cookies.
- 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.
- Fill the centre of the cookie completely with more salted caramel.