. The Tasting Palette .

My bowl of chocolatey "U"s

I always have loved and will most probably always love those french butter cookies, better known as sablés. Sablés (French for "sand") got its name because of the "sandy" texture of this crumbly cookie. Over the past two weekends, I've made these irresistible cookies using the recipe from Chocolate Desserts by Pierre Herme. I was really attracted by these squiggly “W”-shaped cookies. The ones J and I made, however, are “U” shaped instead because our star tip we had was either too small or too big so we opted for the latter to create our chunky “U” shaped sablés. (Note to self: I need to by a medium star-tip)

The tip for making these sables is to whip the butter till soft and fluffy. And you should have a dense and richly dark-brown coloured dough. Pipping the dough takes a little to get used to because of the texture of the dough. But we found a way to perfect it by pushing the bag (we used baking sheets) from the top with even and smooth push to get the dough out from the star-tip.

I’ll post the recipe up really soon. This chocolate sablés are simply irresistible and a pop in the mouth will leave you desiring more. These sables have just the right crumbly texture. Its rich buttery chocolate flavour puts the other “butter/breton cookie-wannabes” to shame. The “dotted saltiness” from the fleur de sel plays around with your taste buds coyly- being there and yet not there if you get what I mean.

These sables needs to be part of my petit fours secs (after the meal dry bite-sized desserts). We intend to bake tuiles/ cigarettes cookies (thin, dry, crispy cookie) to add on to the petit four secs collection.

I’m also happy to inform you guys that J will be guest-blogging here too (on food, of course). Till the next time, have a great week!

"S" shaped Chocolate Sables

***

Viennese Chocolate Sables

(Chocolate Desserts by Pierre Herme)

260g, all-purpose flour

30g Dutch-processed cocoa powder, prefably Valrhona

250g unsalted butter, at room temperature

100g confectioners' sugar, sifted

Pinch of salt (prefably fleur de sel)

3 tablespoons lightly beaten egg whites (lightly beat 2 large egg whites, then meausure out 3 tablespoons)

Confectioners' sugar for dusting (optional)

1. Preheat the oven to 180 deg C. Line 2 baking sheets with parchment paper and set aside. Fit a pastry bag with a medium sized open star tip and keep it close at hand.

2. whisk together the flour and cocoa and keep close at hand. In a large bowl, beat the butter with a whisk until it is light and creamy- for the recipe to be successful, the butter must be very soft.Whisk in the sugar and salt, then stir in the egg white. Don't be concern when the mixture separates; it will come together when you add in the dry ingredients. Gradually add the flour-cocoa and blend only until it is incorporated- you wouldn't want to overwork the mixture too much once the flour is added.

3. Because the dough is thick, i's best to work with it in batches. Spoon one-third of the dough into the pastry bag and pipe the dough into W-shaped cookies, each about 5cam long. (I made S-shaped ones)

4. Bake the cookies for 12 minutes or until they are set but neither browned nor hand. Before serving, you can dust the cookies with confectioners' sugar.

. My Tasting Palette .
. In celebration of food and dining experiences .
Contributors Po simin Vesak Day Picnic in the Park To Ho Chi Minh and Back Grace's Birthday Lunch -Valentino Marco Sacco at Domvs- Starry starry night Masterclasses- World Gourmet Submit 2008 Joel Robuchon in Hong Kong Hong Kong- The more traditional Macau Bites Hong Kong Bites- Sweets to remember Da Paolo- La Terrazza Interests Indulging myself in food porn (online or food magazines) Exploring and discovering new restaurants Dining and chilling out with my loved ones Baking and cooking over the weekends Sharing my love for food with others Wishlist Desserts by Pierre Herme- Written by Dorie Greenspan Vanilla bean pods (one can never have enough) Valrhona Cocoa powder Valrhona chocolate Macarons from Laduree and Pierre Herme Madelines mold Pretty cake stands (I only have one and only one) YUZU from Japan! (They taste great in almost anything) A food tour to Italy and France Opportunity to study at Le Cordon Bleu	Sunday, June 01, 2008 Piere Herme's Chocolate Sables My bowl of chocolatey "U"s I always have loved and will most probably always love those french butter cookies, better known as sablés. Sablés (French for "sand") got its name because of the "sandy" texture of this crumbly cookie. Over the past two weekends, I've made these irresistible cookies using the recipe from Chocolate Desserts by Pierre Herme. I was really attracted by these squiggly “W”-shaped cookies. The ones J and I made, however, are “U” shaped instead because our star tip we had was either too small or too big so we opted for the latter to create our chunky “U” shaped sablés. (Note to self: I need to by a medium star-tip) The tip for making these sables is to whip the butter till soft and fluffy. And you should have a dense and richly dark-brown coloured dough. Pipping the dough takes a little to get used to because of the texture of the dough. But we found a way to perfect it by pushing the bag (we used baking sheets) from the top with even and smooth push to get the dough out from the star-tip. I’ll post the recipe up really soon. This chocolate sablés are simply irresistible and a pop in the mouth will leave you desiring more. These sables have just the right crumbly texture. Its rich buttery chocolate flavour puts the other “butter/breton cookie-wannabes” to shame. The “dotted saltiness” from the fleur de sel plays around with your taste buds coyly- being there and yet not there if you get what I mean. These sables needs to be part of my petit fours secs (after the meal dry bite-sized desserts). We intend to bake tuiles/ cigarettes cookies (thin, dry, crispy cookie) to add on to the petit four secs collection. I’m also happy to inform you guys that J will be guest-blogging here too (on food, of course). Till the next time, have a great week! "S" shaped Chocolate Sables *** Viennese Chocolate Sables (Chocolate Desserts by Pierre Herme) 260g, all-purpose flour 30g Dutch-processed cocoa powder, prefably Valrhona 250g unsalted butter, at room temperature 100g confectioners' sugar, sifted Pinch of salt (prefably fleur de sel) 3 tablespoons lightly beaten egg whites (lightly beat 2 large egg whites, then meausure out 3 tablespoons) Confectioners' sugar for dusting (optional) 1. Preheat the oven to 180 deg C. Line 2 baking sheets with parchment paper and set aside. Fit a pastry bag with a medium sized open star tip and keep it close at hand. 2. whisk together the flour and cocoa and keep close at hand. In a large bowl, beat the butter with a whisk until it is light and creamy- for the recipe to be successful, the butter must be very soft.Whisk in the sugar and salt, then stir in the egg white. Don't be concern when the mixture separates; it will come together when you add in the dry ingredients. Gradually add the flour-cocoa and blend only until it is incorporated- you wouldn't want to overwork the mixture too much once the flour is added. 3. Because the dough is thick, i's best to work with it in batches. Spoon one-third of the dough into the pastry bag and pipe the dough into W-shaped cookies, each about 5cam long. (I made S-shaped ones) 4. Bake the cookies for 12 minutes or until they are set but neither browned nor hand. Before serving, you can dust the cookies with confectioners' sugar. link \| posted by simin at 3:33 PM \| 0 Comments: Want to Post a Comment? back to main page
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