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All-chocolate sablé biscuit

All-chocolate sablé biscuit
dessert
Chocolate recipes from Cailler, for moments of sweet bliss: All-chocolate sablé biscuit

Preparation

Preparation: 15 mins
Resting time: 1 hours
Cooking: 10 mins

Preparing the icing

  1. Melt the sugar in a saucepan over a low heat until an amber-coloured caramel forms. Heat the liquid cream and incorporate it using a whisk.
  2. Remove from the heat and add the chocolate. Stir gently and then put the icing to one side in a bowl over hot water so that it stays liquid until you are ready to assemble the biscuits.

Preparing the sablé biscuits

  1. Place the egg yolks in a bowl with the sugar. Beat vigorously with a whisk until the mixture becomes light and frothy. Add the sieved flour and cocoa powder. Rub into the mixture with fingertips.
  2. Add the butter at room temperature in small cubes and mix thoroughly until the dough has an even consistency, then shape into a ball. Leave to rest in the fridge for 1 hour.
  3. Preheat the oven to 160 °C.
  4. Roll the dough out on a floured worktop with a rolling pin until it is 3 – 4 cm thick. Cut the biscuits out using a pastry cutter and place them on a tray covered with greaseproof paper. Place the biscuits in the fridge for 20 mins to stop them from shrinking during baking.

Cooking

  1. Bake for 10 mins at 150 °C.
  2. Roll the dough out on a floured worktop with a rolling pin until it is 3-4 cm thick. Cut the biscuits out using a pastry cutter and place them on a tray covered with greaseproof paper. Place the biscuits in the fridge for 20 mins to stop them from shrinking during baking.

Assembly
Place a spoonful of icing on the top of a sablé biscuit, and then place a second biscuit on top of the icing. Eat immediately.

A gourmet tip: The icing can be kept for 2-3 weeks in the fridge, covered in an airtight container.