Thank you to everyone who joined for the bake along! Such a shame that the live video didn’t save so everyone could catch the replay! I really find that is the time when all those tips come
I got a comment from someone today saying that the bake alongs were really pushing her out of her baking comfort zone – that the techniques were totally new to her! How cool is that! It’s such a joy sharing this with all of you and creating a little community of bakers that gather once a month to make something insanely delicious!
This month’s recipe is a favorite go-to of mine. You can just make the cookies as a delicious snack, or put in the extra 10 minutes or so, and make a luxurious chocolate ganache filling. Yes!! During the live class, I talked about the different uses of ganache and the different temperature stages you would have to use it
The cookies are what is called a “sable” cookie in France. Sable means sand- and with the high butter content, and powdered sugar, they really do have that beautifully crumbly texture that just melts in your mouth! To flavor, add zest or extracts.
Sable Cookies with Chocolate Ganache Filling
This recipe makes about 20-24 cookies.
For the ganache:
- 130g bittersweet chocolate (60-70%) (3/4 cup)
- 130ml heavy cream (1/2 cup)
For the cookies:
- 290g all-purpose flour (2 1/4 cup + 1 tbls)
- 250g unsalted butter (room temp) (1 cup + 2 tbls)
- 100g powdered/confectioners/icing sugar (3/4 cup)
- 1 egg white
- citrus zest or extract (lime, lemon, grapefruit..) or vanilla extract
- Optional: sprinkles, unsweetened coconut, toasted nuts
Preheat your oven to 350F/175C.
Start with the Ganache:
Heat the cream over medium flame until it is steaming and just comes to a boil.
Pour over the chocolate in a bowl and whisk until it comes together.
Set aside at room temperature, or if you are pressed for time, in the refrigerator, to firm up.
Make the sables cookies:
In an electric mixer, beat the butter until it is soft and looks a bit like mayo.
Add the powdered sugar and the zest and/or extract. Mix to combine, and then add the egg white. (At this point it will look separated).
Mix in the flour starting on low speed and then increasing to medium until it’s combined.
Transfer a quarter of the batter to a piping bag with a large star tip and pipe shapes, making sure that they will match up with at least one another form.
Continue until you have piped all the dough. They will spread just a little bit, but not too much.
Bake for 10-12 minutes, until just starting to brown at the edges.
Pipe the chocolate ganache onto one half and sandwich two together. Repeat until all the cookies are paired.
Optional: You can roll the sides of the cookies in sprinkles, coconut, or toasted nuts for extra pizazz!