Viennese Sablé Cookies with Milk Chocolate Ganache
Baking and Desserts • European
Description
Use high-quality butter; substituting with margarine is not recommended.
Ingredients
- Wheat Flour 10 oz
- Butter 5 oz
- Egg white 1 piece
- Salt a pinch
- Powdered Sugar 5 oz
- Vanilla salt to taste
- Liquid dark chocolate 5 oz
- 10% cream 0 fl oz
Step-by-Step Guide
Step 1
Beat the butter with powdered sugar until light and creamy. Add the egg white, vanilla, and salt. Mix everything together. You can use a mixer on low speed.
Step 2
Gradually add the flour. Beat until the dough is homogeneous. The dough should be airy, so do not knead it for too long.
Step 3
Fill a piping bag with the dough. On a baking sheet lined with parchment paper, pipe the cookies spaced 2–3 cm apart.
Step 4
Bake in a preheated oven at 355°F for 10–15 minutes (depending on your oven). The cookies should not brown too much.
Step 5
Melt the milk chocolate in a water bath. Combine with the cream (10–20%) until smooth. Cool and refrigerate for 10 minutes.
Step 6
Join the cookie halves with the ganache.
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