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.
