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Dulcey Sable Sandwich Biscuits - Antonio Bachour

This document provides a recipe for Dulcey Sable Sandwich Biscuits made with butter, flour, sugar, almonds and eggs. The biscuits are baked then filled with a ganache made from Dulcey chocolate, cream, sugar and butter. The ganache is piped over half a biscuit and topped with another biscuit to create a sandwich.

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nadine marchand
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1K views2 pages

Dulcey Sable Sandwich Biscuits - Antonio Bachour

This document provides a recipe for Dulcey Sable Sandwich Biscuits made with butter, flour, sugar, almonds and eggs. The biscuits are baked then filled with a ganache made from Dulcey chocolate, cream, sugar and butter. The ganache is piped over half a biscuit and topped with another biscuit to create a sandwich.

Uploaded by

nadine marchand
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Dulcey Sable Sandwich Biscuits – Antonio

Bachour

360 gr unsalted butter

720 gr all purpose flour

280 gr confectioner's sugar

pinch of salt

100 gr ground almonds

3 large Whole Eggs

VALRHONA DULCEY GANACHE

224 gr heavy cream

30 gr Inverted sugar

448 gr Dulcey chocolate

30 gr unsalted butter

Method:
1. Preheat the oven to 325°F/160°C
2. In a bowl of a stand mixer fitted with a paddle attachment,
add butter, flour, sugar, salt and almond flour and beat
until the mixture resembles breadcrumbs.
3. Add the egg and bring the mix together until it forms a
ball.
4. Roll dough to 2.5 mm thickness between two parchment
paper, cover in cling film, and refrigerate at least for two
hours
5. Using a 4-inch/10cm round cutter, cut rounds of dough
and place on a perforated baking sheet or forosil pavoni.
6. Cover the round sable with another forosil (perforated
baking mat).
7. Bake sable until fully baked through, 15-20 minutes. Let
cool to room temperature.

Pipe dulcey ganache over half of the sable.


Cover the filling with a second matching sable.
Valrhona Dulcey Ganache:

1. Bring heavy cream and inverted sugar to a boil in a small pot.


2. Pour over chocolate and whisk to emulsify.
3. Cool to 35°C/95°F before adding butter and processing with a
hand blender until cool
4. Let the ganache set to 23C/73F and transfer to a pastry bag.

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