Ingredients

Chocolate shortbread “sable”
flour
150g
5.25oz
0.60cup
10tbsp
baking powder
4g
0.14oz
0.27tbsp
butter 82.5%
140g
4.90oz
0.56cup
9.38tbsp
powdered sugar
30g
1.05oz
2tbsp
egg yolks
30g
1.05oz
2tbsp
salt
2g
0.07oz
0.13tbsp
water
5ml
Salted caramel
sugar
150g
5.25oz
0.60cup
10tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
cream 33%
150g
5.07fl oz
salt
to taste
glucose syrup
20g
0.68fl oz

Method

Chocolate SABLE

You will need:

  • Flour – 150 g | 5.30 oz
  • Baking powder – 4 g | 0.15 oz
  • Butter (82.5%) – 140 g | 4.95 oz
  • Powdered sugar – 30 g | 1.05 oz
  • Yolk – 30 g | 1.05 oz
  • Salt – 2 g | 0.05 oz
  • Water – 5 ml | 0.20 fl oz

Cooking:

Sift and stir the flour, the baking powder, the powdered sugar, salt and cocoa. Add the diced cold butter, and stir until crumbled on a low mixer speed. As soon as the butter is completely mixed into the dry mass, add the yolk and water, and keep stirring until smooth.

Roll out the dough between two sheets of parchment, and refrigerate it to stabilize for at least 6 hours (better overnight). After the dough has stabilized, roll it out a little more, and cut out the desired shapes. Bake the shortbread on a perforated rug, covering the blanks with another rug on top. The baking time is from 12 to 15 minutes, and the temperature should be 160C (320F).

! Remove the cookies from the oven after baking, and cool (remove the rugs only after that!). For one chocolate cookie, you will need two sable rounds.

Salted caramel

Ingredients:

  • Sugar – 150 g | 5.30 oz
  • Butter – 100 g | 3.55 oz
  • Cream 33% - 150 g | 5.30 oz
  • Salt to taste | 0.00 to taste
  • Glucose syrup – 20 g | 0.70 oz

Cooking:

Mix the sugar with the glucose syrup, stirring constantly; boil the caramel until amber color. Add the hot (almost boiling) cream in several passes, stirring thoroughly each time so that the sugar doesn’t cool too much, and a hard caramel lump doesn’t form.

! Be careful, as the mixture will boil a lot!

Remove the caramel from the heat; add the salt and the butter, and mash it with a blender. Pour the caramel into a jar, and cover with foil in contact; place the caramel in the fridge to stabilize.

Pour the caramel on the cooled sable circle, and cover it with the other half.

SOME USEFUL TIPS:

  • use the butter of a high quality and a high fat content (at least 82.5%), with a natural composition; it should be solid in the fridge;
  • don’t overheat the butter, otherwise it will start producing the gluten when combined with flour; as a result, the texture of the cookies will be completely different;
  •  if you see the dough heating up, place it in the fridge for 30 minutes or in the freezer for 5 to 10 minutes.