Chocolate Sandwich Sablés 巧克力夾心沙布列餅乾
之前做過原味的夾心餅乾(冧酒葡萄夾心餅乾 Rum Raisin Sandwich Cookies),今天我要來做一款類似的點心,如果您是黑巧克力愛好者,會非常喜愛這份食譜。
沙布列(Sablés),一種製作餅乾麵團的方法: 將室溫回軟的奶油打發至軟滑,再加入砂糖或糖霜後拌勻為稍白的乳霜,最後拌入餘下的材料。除了沙布列外,塔皮、鑽石餅乾(Sablé Diamant)等麵團亦經常使用到這種作法,口感就會較酥鬆。

夾心沙布列餅乾的厚度比較薄,烤好後容易碎裂,因此在打發奶油和糖霜時,避免過度攪拌而打入太多空氣。
黑巧克力甘納許(Ganache)常用的巧克力餡料,是鮮奶油和巧克力的結合,葡萄糖漿(Glucose)的作用令甘納許變得有光澤,而且帶有甜味,能平衡巧克力中可可的苦味。

Chocolate Sandwich Sablés 巧克力夾心沙布列餅乾
Yield: 8 件 pcs
Equipment
- 擀麵棍 Rolling Pin
- 7.5cm 圓形餅乾模 7.5cm round cookie cutter
Materials
巧克力沙布列餅乾 Chocolate Sablés Dough
- 150 g 無鹽奶油 Unsalted Butter
- 60 g 糖霜 Icing sugar
- 一小撮 pinch of 海鹽 Sea Salt
- 25 g 全蛋 Whole Eggs
- 15 g 可可粉 Cocoa Powder
- 195 g 中筋麵粉 All-Purpose Flour
黑巧克力甘納許 Dark Chocolate Ganache
- 200 g 調溫黑巧克力 Dark Chocolate Couverture
- 115 g 鮮奶油 Heavy Cream
- 18 g 葡萄糖漿Glucose
- 30 g 無鹽奶油 Unsalted Butter
Instructions
巧克力沙布列餅乾 Chocolate Sablés Dough
- 打發奶油和糖霜至軟滑狀。Beat the butter and icing sugar until its creamy and smooth.
- 加入全蛋和海鹽,混合均勻。Add in whole egg and sea salt, then mix until incorporated.
- 篩入中筋麵粉和可可粉,輕輕混拌成麵團。Sift in all-purpose flour and cocoa powder, then combine to form a dough.
- 用保鮮膜包好放入冰箱冷藏1小時。Wrap it in cling film and chill at least an hour.
- 用麵粉棍擀開麵團至2mm厚。Roll out the dough into 2mm thickness.
- 用7.5cm圓形餅乾模壓出酥餅。Cut it into round shape with 7.5cm cookies cutter.
- 再次輕壓黏合成麵團,並重複步驟5和 步驟6。Re-roll the scraps and repeat step5 and step6.
- 將酥餅麵團放在矽膠墊的烤盤內,然後鋪放另一片矽膠墊,再蓋上烤盤。Place the cookie dough on a baking pan lined with silicone mat, cover with another mat and baking pan.
- 放入180°C烤箱烤焗20分鐘。Bake at 180°C oven for about 20mins.
黑巧克力甘納許 Dark Chocolate Ganache
- 粗略切碎黑巧克力,放進碗中,隔熱水加熱融化。Roughly chop the dark chocolate, melt above the hot water bath.
- 煮沸鮮奶油後倒入融化的巧克力,攪拌均勻。Boil heavy cream and pour into melted chocolate, mix until incorporated.
- 加入葡萄糖漿和無鹽奶油,用手提攪拌棒混合至順滑和有光澤。Add in glucose and butter, mix with a hand blender until it has creamy and shine texture.
組裝Assembly
- 將甘納許擠在第一片餅乾上。Pipe the ganache on a piece of chocolate sable.
- 蓋上另一片餅乾,放入冰箱冷藏約10分鐘令巧克力凝固。cover with another piece of sable and slightly press Then, chill for about 10mins until the ganache is set.
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