Sablé au caramel


Apr 03, 2023

1 min read

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


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.
  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.