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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

Prep Time1 hr

Active Time30 mins

Baking Time30 mins

Total Time2 hrs

Course: 餅乾, petit four, Snack, 小食

Keyword: biscuit, chocolate, 烘焙, 餅乾, sables, 巧克力

Yield: 8 件 pcs

Author: Tony’s bakery

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.

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.

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.