Elena Adell

Sweet and savory Cookies

and Sablés

RECIPE BOOK

Sweet and Savory

Cookies and
Sablés
© Scoolinary - All rights reserved

Elena Adell

© Scoolinary – All Rights Reserved

This content is the property of Scoolinary. Modification, reproduction,
duplication, copying, distribution, sale, resale and other forms of exploitation
for commercial or equivalent purposes are prohibited without the proper
authorization of its owner.
 Elena Adell
Sweet and savory Cookies
and Sablés
Contents
Meet your instructor Sablé with Parmesan and Roquefort
cheese
Techniques you will learn
Sablé Provençal

RECIPES Sablé with black olives

Piped vanilla and chocolate cookies Chocolate cookies with chocolate chips
and toasted hazelnuts
● Vanilla cookies
● Chocolate cookies Vanilla cookies with chocolate chips,
● Chocolate ganache coconut and walnuts

Nantes cookies Peanut cookies with caramelized

chocolate and honey
Langues de chat cookies
Walnut cookies with chocolate and
Florentine cookies gianduja filling
Almond sliver cookies Chocolate cookies with chocolate chips,
orange and mandarin filling
Swiss cookies
Gluten-free Red Velvet cookies with
● Raspberry jam
raspberry filling
Hazelnut sablé

Damero cookies
RESOURCES
● Vanilla dough
Glossary
● Chocolate dough
● Dough shaping and finishing Recommended equipment
Speculoos cookies with gianduja filling Conversion table
Traditional vanilla Diamant cookies Allergens
© Scoolinary - All rights reserved

Pistachio and raspberry Diamant

cookies
 Elena Adell
Sweet and savory Cookies
and Sablés

MEET YOUR INSTRUCTOR

Elena Adell
Elena Adell began her career in the Later, she became head of the bakery at
kitchen working in Michelin-starred Sant Croi, working closely with Albert
restaurants such as Manairó, Châteaux Roca in the modernization of traditional
de Riell and Dos Cielos, where she pastries. For the last four years, she has
acquired fundamental skills in been sharing her experience as an
organization and culinary precision. Her instructor in the haute cuisine course at
true passion led her to train as a pastry the Sant Ignasi - Sarrià school, where
© Scoolinary - All rights reserved

chef in Barcelona, working at the she trains the next generation of

prestigious Bubó pastry shop alongside professionals.
masters such as Carles Mampel and
Hans Ovando, strengthening her
knowledge in the art of pastry making.
 MEET YOUR INSTRUCTOR

Elena Adell
Sweet and savory Cookies
and Sablés

It’s not just about imparting

knowledge, but also about
conveying love and care for
the trade and respect for the
ingredients.
- Elena Adell

© Scoolinary - All rights reserved

 Elena Adell
Sweet and savory Cookies
and Sablés
Techniques you will learn
In this course, in addition to the recipes themselves, you will also learn
dierent cooking techniques that will be useful on numerous occasions. The
techniques you will learn are:

● Piping
● Filling
● Sanding
● Mixing speeds
● Creaming
● Shaping the dough
● Temperature control
● Oven-resistant gels
● Gluten-free cookies

© Scoolinary - All rights reserved

 Elena Adell
Sweet and savory Cookies
and Sablés

Piped vanilla and

chocolate cookies
20 - 25 pax 30 min Vanilla cookies
Ingredients Preparation
● 125 g buer
● Work the buer with the powdered sugar and
● 100 g powdered sugar
● 50 g egg vanilla extract using the paddle aachment
● 2 g vanilla extract of the mixer, and gradually add the egg,
● 250 g cake flour emulsifying as you go.
● 5 g baking powder
● zest of 1 lemon ● Add the flour with the baking powder and the
lemon zest, and finish mixing.

● Put in a pastry bag with a star nozzle and pipe

onto parchment paper or a Silpat.

● Bake for 10-12 minutes at 180°C (350°F).

Allergens
© Scoolinary - All rights reserved

6
 Elena Adell
Sweet and savory Cookies
and Sablés

Piped vanilla and

chocolate cookies
20 - 25 pax 30 min Chocolate cookies
Ingredients Preparation
● 125 g buer
● Work the buer with the powdered sugar and
● 100 g powdered sugar
● 85 g egg vanilla extract using the paddle aachment
● 2 g vanilla extract of the mixer, and gradually add the egg,
● 210 g cake flour emulsifying as you go.
● 40 g cocoa powder
● 5 g baking powder ● Add the flour with the baking powder, cocoa
● zest of 1 orange and orange zest, and finish mixing.

● Put in a pastry bag with a star nozzle and pipe

onto parchment paper or a Silpat.

● Bake for 10-12 minutes at 180°C.

Allergens
© Scoolinary - All rights reserved

7
 Elena Adell
Sweet and savory Cookies
and Sablés

Piped vanilla and

chocolate cookies
25 - 30 pax 30 min Chocolate ganache
Ingredients Preparation
● 100 g cream 35%.
● Melt the chocolate at 40°C and heat the
● 100 g 70% chocolate
cream to 40°C and pour over the chocolate.

● Emulsify with the help of a blender and set

aside.

Ways to add chocolate depending on the shape of

the cookie:

● Kispert: The curly teardrop shape.

● Matchsticks: They are elongated in shape.

One of the ends is coated with chocolate.

● Horseshoes: Piped into a U shape. Two are

joined together with ganache and the ends
are dipped in chocolate.

● Rosee: Piped into a circular shape and

Allergens
topped with half a candied cherry.
© Scoolinary - All rights reserved

● Curled: Formed into an inverted 3 shape and

dusted with powdered sugar.

8
 Elena Adell
Sweet and savory Cookies
and Sablés

Nantes cookies
25 - 30 pax 45 min

Ingredients Preparation
● 200 g buer
● Work the buer with the powdered sugar and
● 200 g powdered sugar
● 200 g egg vanilla extract using the paddle aachment
● 1 g vanilla extract of the mixer, and gradually add the egg,
● 250 g cake flour emulsifying as you go.
● 5 g baking powder
● 1 orange zest ● Add the flour with the baking powder and the
orange zest and finish mixing.
Egg wash
● 30 g egg ● Roll out between guitar sheets to a thickness
● 5 ml coee extract of 3 mm.

● Chill the dough, and once it’s cold, cut it into 7

cm diameter circles.

● Brush with egg and coee extract.

● Bake at 175°C - 180°C for 13 minutes.

Allergens
© Scoolinary - All rights reserved

9
 Elena Adell
Sweet and savory Cookies
and Sablés

Langues de chat
cookies
25 - 30 pax 30 min

Ingredients Preparation
● 200 g buer
● Work the buer with the powdered sugar and
● 200 g powdered sugar
● 200 g egg egg using the paddle aachment of the
● 0.5 g salt mixer.
● 250 g cake flour
● zest of 1 lemon ● Add the flour with the salt and the lemon zest
and finish mixing.

● Pipe the dough with a smooth nozzle.

● Bake at 180°C for 10 minutes.

Allergens
© Scoolinary - All rights reserved

10
 Elena Adell
Sweet and savory Cookies
and Sablés

Florentine Cookies
50 - 55 pax 30 min

Ingredients Preparation
● 250 g powdered sugar
● Mix and sift the flour with the powdered
● 125 g cream
● 75 g cake flour sugar.
● 125 g almond granules
● Add the warmed cream and mix well.
● 12 g candied orange cubes
● tempered dark chocolate
● Incorporate the orange cubes and the
almond granules.

● Place in the refrigerator and then divide into 8

- 10 g and place in a silicone molds of 6 cm in
diameter.

● Bake at 210° C for 7 minutes.

● Finish with tempered dark chocolate.

Allergens
© Scoolinary - All rights reserved

11
 Elena Adell
Sweet and savory Cookies
and Sablés

Almond sliver
cookies
15 pax 30 min

Ingredients Preparation
● 60 g egg whites
● Mix the sugar with the egg whites, the vanilla
● 100 g powdered sugar
● 100 g cake flour extract and add the flour.
● 1 g vanilla extract
● Pipe with a smooth nozzle onto a silicone mat
● almond granules
● Tempered dark chocolate into oval shapes.

● Coat with almond granules and bake at 180°C

for 8 minutes.

● Shape into a curve as soon as they come out

of the oven.

● Dip in tempered dark chocolate.

Allergens
© Scoolinary - All rights reserved

12
 Elena Adell
Sweet and savory Cookies
and Sablés

Swiss Cookies
30 - 35 pax 30 min Raspberry jam
Ingredients Preparation
● 135 g raspberry puree
● Heat the raspberry puree to 40°C.
● 50 g frozen raspberry
80 g white sugar
●
● Add the previously mixed pectin together
● 3 g pectin Nh
with the sucrose.
● 2 g citric acid

● Bring to a boil and add the citric acid.

● Reserve in a container for use.

Allergens
© Scoolinary - All rights reserved

13
 Elena Adell
Sweet and savory Cookies
and Sablés

Swiss Cookies
30 - 35 pax 30 min

Ingredients Preparation
● 250 g buer
● Work the buer with the powdered sugar and
● 150 g powdered sugar
● 50 g egg vanilla extract using the paddle aachment
● 450 g cake flour of the mixer, and gradually add the egg,
● 1 g vanilla extract emulsifying as you go.
● zest of 1 lemon
● 2 g baking powder ● Add the flour with the baking powder and the
lemon zest and finish mixing.

● Roll out between guitar sheets to 2 - 3mm

thick and allow to cool.

● Cut with a 6 cm diameter flower-shaped

cuer for the first layer.

● Use a 2.5 cm diameter round cuer for the

second layer.

● Bake between two perforated silicone mats

Allergens at 175°C for 10 minutes.
© Scoolinary - All rights reserved

● Fill with jam and finish with powdered sugar.

14
 Elena Adell
Sweet and savory Cookies
and Sablés

Hazelnut sablé
40 pax 30 min

Ingredients Preparation
● 85 g roasted hazelnut powder
● Cream the buer with the powdered sugar
● 85 g powdered sugar
● 85 g buer and add the warm milk.
● 50 g milk
● Add the rest of the ingredients.
● 0.5 g cinnamon powder
● 1 g vanilla extract
● Pipe with a smooth nozzle.
● 80 g cake flour
● 1 orange zest
● Coat with hazelnut granules.
● 1 g salt
● 0.5 g bicarbonate ● Bake at 150°C for 12 minutes.
● hazelnut granules
● milk chocolate ● Temper the milk chocolate and cool to 28°C
and put in a piping bag.

● Pipe dots of chocolate onto a tray. Place a

cookie over each chocolate dot and allow to
crystallize.

Allergens
© Scoolinary - All rights reserved

15
 Elena Adell
Sweet and savory Cookies
and Sablés

Damero cookies
20 pax 30 min Vanilla dough
Ingredients Preparation
● 120 g buer
● Cream the buer with the sugar and add the
● 80 g powdered sugar
● 1 g vanilla extract egg.
● 2 g salt
● Add the flour, ground almonds, vanilla
● 40 g egg
● 40 g ground almonds extract, salt and lemon zest until a sandy
● 200 g cake flour dough is obtained.
● zest of 1 lemon
● Roll out into a rectangle 1 cm thick and
reserve in the refrigerator.

Allergens
© Scoolinary - All rights reserved

16
 Elena Adell
Sweet and savory Cookies
and Sablés

Damero cookies
20 pax 30 min Chocolate dough
Ingredients Preparation
● 240 g buer
● Cream the buer with the sugar and add the
● 160 g powdered sugar
● 1 g vanilla extract egg.
● 2 g salt
● Add the flour, cocoa, almonds, vanilla extract,
● 100 g egg
● 80 g ground almonds salt and orange peel until a sandy dough is
● 380 g cake flour formed.
● 60 g cocoa powder
● zest of 1 orange ● Roll out half into a rectangle 1 cm thick.

● Roll out the other half between 2 mm thick

guitar sheets and set aside in the
refrigerator.

Allergens
© Scoolinary - All rights reserved

17
 Elena Adell
Sweet and savory Cookies
and Sablés

Damero cookies
20 pax 30 min Dough shaping and finishing
Ingredients Preparation
● Vanilla dough (page 13)
● Cut 1 cm strips of dough of both colors and
● Chocolate dough (page 14)
● 1 beaten egg alternate the colors, building each rectangle
of dough by using egg wash to stick them
together.

● Roll them up into a covered rectangle using

the thinner sheet of cocoa dough.

● Cut in to 0.5cm slices

● Bake at 150°C for 12 minutes.

Allergens
© Scoolinary - All rights reserved

18
 Elena Adell
Sweet and savory Cookies
and Sablés

Speculoos cookies
with gianduja filling
20 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 100 g cane sugar
● Mix the buer, sugars and orange peel using
● 30 g muscovado sugar
● 100 g buer the paddle aachment of the mixer.
● 1 orange peel
● Add the warm milk first, then the egg,
● 200 g of fine flour
● 1 g salt emulsifying lile by lile.
● 2 g baking soda
● 25 g egg ● Stir in the flour, baking soda, salt, cinnamon
● 8 g milk and mixed spice.
● 2.5 g cinnamon powder
● 3 g mixed spice ● Roll out between guitar sheets and
● Gianduja paste refrigerate for 3 hours or freeze.

● Cut with a 6.5 cm cuer and bake at 150°C for

12 minutes between two perforated silicone
mats.

● Once out of the oven, allow them cool and fill

them with gianduja.
Allergens
© Scoolinary - All rights reserved

19
 Elena Adell
Sweet and savory Cookies
and Sablés

Traditional vanilla
Diamant cookies
20 pax 3 hs 30 min
refrigerator
30 min preparation
Ingredients Preparation
● 110 g buer
● Mix the buer, powdered sugar, vanilla sugar
● 30 g powdered sugar
● 15 g vanilla sugar and vanilla extract using the paddle
● 11 g egg yolk aachment of the mixer until the buer turns
● 2 g vanilla extract pale.
● 125 g cake flour
● 0.5 g fleur de sel ● Add the egg yolk and finally, the flour sifted
with the salt.

● Set aside in the refrigerator for 20 - 30

minutes.

● Shape into a cylinder and chill for at least 3

hours or freeze.

● Brush with egg white and coat with caster

sugar and cut to 0.5 cm thickness.

● Arrange on a perforated silicone mat and

Allergens bake at 150 °C for 12 minutes.
© Scoolinary - All rights reserved

20
 Elena Adell
Sweet and savory Cookies
and Sablés

Pistachio and
raspberry Diamant
cookies
20 pax 3 hs 30 min
refrigerator
30 min preparation
Ingredients Preparation
● 100 g buer
● Mix the buer, powdered sugar and vanilla
● 40 g powdered sugar
● 10 g egg yolk extract using the paddle aachment of the
● 1 g vanilla extract mixer until the buer turns pale.
● 115 g cake flour
● 0.5 g fleur de sel ● Add the egg yolk and then the sifted flour.
● 50 g pistachio
● 10 g freeze-dried raspberry pieces ● Stir in the pistachios and raspberry pieces
with the salt.

● Set aside in the refrigerator for 20 - 30

minutes.

● Shape into a cylinder and chill for at least 3

hours or freeze.

● Cut to 0.5cm thickness.

● Arrange on a perforated silicone mat and

bake at 180°C for 12 minutes.
Allergens
© Scoolinary - All rights reserved

21
 Elena Adell
Sweet and savory Cookies
and Sablés

Sablé with
Parmesan and
Roquefort cheese
25 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 130 g buer
● Mix all the dry ingredients with the buer
● 101 g grated Parmesan
● 22 g Roquefort cheese until a homogeneous mixture is obtained.
● 165 g cake flour
● Roll out between two guitar sheets to 2-2.5
● 40 g ground walnuts
● 3 g fleur de sel mm thickness.
● 0.5 g black pepper
● black and golden sesame seeds ● Chill in refrigerator for 3 hours or freeze.

● Brush lightly with egg and cover with a lile

black and golden sesame seeds.

● Cut to 10 x 2.5 cm strips and place on a

perforated silicone mat.

● Bake for 12 minutes at 150°C.

Allergens
© Scoolinary - All rights reserved

22
 Elena Adell
Sweet and savory Cookies
and Sablés

Sablé Provençal
25 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 140 g buer
● Mix all the dry ingredients with the buer
● 150 g grated Parmesan
● 20 g concentrated tomato paste until a homogeneous mixture is obtained.
● 40 g ground almonds
● Add the tomato paste.
● 165 g cake flour
● 4 g oregano
● Roll out between two guitar sheets to 2-2.5
● 2 g fleur de sel
● 0.5 g sweet paprika mm thickness.

● Chill in refrigerator for 3 hours or freeze.

● Cut to 4x4 cm squares and place on a

perforated silicone mat.

● Bake for 12 minutes at 150°C.

Allergens
© Scoolinary - All rights reserved

23
 Elena Adell
Sweet and savory Cookies
and Sablés

Sablé with black

olives
25 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 90 g buer
● Dry the pied black olives in the oven at 60°C
● 95 g grated Parmesan
● 14 g concentrated tomato paste and blend them with the flour of the recipe.
● 70 g ground almonds
● Mix all the dry ingredients with the buer
● 105 g cake flour
● 2 g fleur de sel until a homogeneous mixture is obtained.
● 0.4 g sweet paprika
● 36 g black olive powder ● Add the concentrated tomato paste and
● 11 g squid ink squid ink.

● Roll out between two guitar sheets to 2 - 2.5

mm thickness.

● Chill in refrigerator for 3 hours or freeze.

● Cut with a 5 cm round cuer and place

between two perforated silicone mats.

● Bake for 12 minutes at 150°C.

Allergens
© Scoolinary - All rights reserved

24
 Elena Adell
Sweet and savory Cookies
and Sablés

Chocolate cookies
with chocolate chips
and toasted
hazelnuts
22 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 150 g buer
● Put the buer, hazelnut paste, sugar, brown
● 80 g hazelnut paste
● 200 g sugar sugar and liquid glucose in the mixer bowl and
● 93 g brown sugar work with the paddle aachment until the
● 95 g liquid glucose mixture is homogenized.
● 55 g egg
● 60 g milk chocolate ● Add the egg lile by lile, emulsifying, and
● 3 g baking powder incorporate the melted milk chocolate.
● 1 g baking soda
● 2 g fleur de sel ● Stir in the sifted flour with the cocoa, the
● 90 g chocolate chips baking powder, the baking soda and the fleur
● 90 g chopped hazelnuts
de sel.
● 50 g cocoa powder
● 250 g cake flour
● Finally, add the chocolate chips and chopped
hazelnuts.

● Divide the dough into balls of 25 g - 50 g and

place on a tray well separated from each
other, with a silicone mat and press lightly to
Allergens flaen them.
© Scoolinary - All rights reserved

● Refrigerate for 3 hours and bake at 180°C for

10 minutes.

25
 Elena Adell
Sweet and savory Cookies
and Sablés

Vanilla cookies with

chocolate chips,
coconut and
walnuts
15 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 65 g buer
● Mix the buer, powdered sugar, caster sugar,
● 35 g powdered sugar
● 50 g muscovado sugar and vanilla extract using the paddle
● 20-25 g egg aachment until the buer turns pale.
● 75 g 70% chocolate pearls
● 40 g chopped walnuts ● Add the egg and then the sifted flour, salt and
● 110 g cake flour grated coconut.
● 1 g salt
● 1 g baking powder ● Stir in the chopped nuts and chocolate.
● 0.5 g vanilla extract
● 15 g shredded coconut ● Set aside in the refrigerator for 20-30
minutes.

● Shape into a cylinder and chill for at least 3

hours or freeze.

● Cut to 0.5 cm thick.

● Arrange on a perforated silicone mat and

bake at 150°C for 12 - 15 minutes.
Allergens
© Scoolinary - All rights reserved

26
 Elena Adell
Sweet and savory Cookies
and Sablés

Peanut cookies with

caramelized chocolate
and honey
24 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 185 g buer
● Put the buer, caramel powder, brown sugar,
● 260 g cake flour
● 4 g baking soda honey and liquid glucose in the mixer bowl
● 4 g cinnamon powder and work using the paddle aachment until
● 2 g nutmeg the mixture is homogenized.
● 150 g brown sugar
● 50 g caramel powder ● Add the egg lile by lile, emulsifying.
● 50 g glucose
● 50 g honey ● Stir in the sifted flours with the baking soda,
● 110 g egg salt and cinnamon.
● 185 g oat flour
● 75 g peanuts ● Finally, add the chocolate chips and chopped
● 75 g caramelized chocolate roasted peanuts.
● 2 g salt
● Divide the dough into 25-50 g balls and place
on a tray with a silicone mat, well separated
from each other and press lightly to flaen
them.

Allergens ● Place in the refrigerator for 3 hours and then

bake at 180°C for 10 minutes.
© Scoolinary - All rights reserved

27
 Elena Adell
Sweet and savory Cookies
and Sablés

Walnut cookies with

chocolate and
gianduja filling
14 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 115 g buer
● Put the buer, brown and white sugar in the
● 100 g brown sugar
● 50 g white sugar mixer bowl and work using the paddle
● 50 g egg aachment until the mixture is homogenized.
● 200 g cake flour
● 2.5 g cornstarch ● Add the egg lile by lile, emulsifying.
● 2 g baking soda
● 1 g salt ● Add the sifted flour together with the
● 50 g chocolate chips cornstarch, salt and baking soda.
● 50 g pecans
● Gianduja paste ● Finally, incorporate the chocolate chips and
pecans.

● Divide the dough into 40-45 g balls and fill

with a dot of gianduja. Place on a tray with a
silicone mat, well separated from each other
and press lightly to flaen them.

● Place in the refrigerator for 3 hours and then

Allergens bake at 180°C for 10 minutes.
© Scoolinary - All rights reserved

28
 Elena Adell
Sweet and savory Cookies
and Sablés

Chocolate cookies
with chocolate
chips, orange and
mandarin filling
25 pax 30 min Orange and mandarin filling
Ingredients Preparation
● 100 g mandarin puree
● Boil everything until it reaches 95°C and pour
● 75 g orange puree
● 50 g TPT syrup into a mold of 5-6 cm in diameter.
● 0.75 g citras
● Allow to set in the refrigerator and set aside.
● 5 g gellan gum
● 12 g lemon juice

Allergens
© Scoolinary - All rights reserved

29
 Elena Adell
Sweet and savory Cookies
and Sablés

Chocolate cookies
with chocolate
chips, orange and
mandarin filling
25 pax 3 hs refrigerator
30 min preparation

Ingredients Preparation
● 160 g cake flour
● Work the buer with the white sugar and the
● 2 g baking soda
● 2 g baking powder brown sugar using the paddle aachment.
● 95 g buer
● Add the egg lile by lile, emulsifying.
● 95 g brown sugar
● 75 g white sugar
● Incorporate all the dry ingredients at once
● 35 g egg
● 2 g vanilla extract and finally, the melted chocolate.
● 50 g melted 70% chocolate
● 55 g milk chocolate chips
● Add the chocolate chips, orange cubes and
● 15 g candied orange cubes almond granules.
● 35 g almond granules
● Roll out between guitar sheets to 4-5 mm and
freeze.

● Cut circles for the bases and lids with a 1 cm

size dierence.

● Place the smaller circle as a base and place

the gelled mixture on it.
Allergens
● Brush the edges lightly with egg and cover
© Scoolinary - All rights reserved

with the other circle of dough, pressing the

edges lightly.

● Place in the refrigerator for 3 hours and then

bake at 210°C for 7 minutes.

● When out of the oven, decorate with

chocolate chips.
30
 Elena Adell
Sweet and savory Cookies
and Sablés

Gluten-free Red
Velvet cookies with
raspberry filling
25 pax 30 min Raspberry filling
Ingredients Preparation
● 175 g raspberry puree
● Boil everything and pour into a 5-6 cm
● 50 g TPT syrup
● 0.75 g citras diameter mold and let it set in the
● 5 g gellan gum refrigerator.
● 12 g lemon juice
● Allow to cool and reserve for use.

Allergens
© Scoolinary - All rights reserved

31
 Elena Adell
Sweet and savory Cookies
and Sablés

Gluten-free Red
Velvet cookies with
raspberry filling
25 pax 3 hs refrigerator
30 min

Ingredients Preparation
● 70 g ground almonds
● Mix the sugar, ground almonds, te flour,
● 30 g te flour
buckwheat flour, food coloring, cocoa, salt
● 40 g buckwheat flour
● 2 g water-soluble red coloring
and the food additive in the bowl of the mixer.
● 5 g cocoa powder
● Add the buer at room temperature and work
● 1 g salt
until fully incorporated.
● 1 g baking powder
70 g buer
●
● Add the egg lile by lile, emulsifying with all
● 25 g egg
the ingredients.
● 100 g brown sugar
● 50 g white chocolate chips ● Finally, add the chocolate chips and raspberry
20 g freeze-dried raspberry pieces
●
pieces.

● Roll out between 2 guitar sheets to 4-5 mm

thickness and freeze.

● Cut circles for the bases and lids, 1 cm

dierence in size.

● Place the smaller circle as a base and place

Allergens the gelled mixture on it.
© Scoolinary - All rights reserved

● Brush the edges lightly with egg and cover

with the other circle of dough, pressing the
edges lightly.

● Place in the refrigerator for 3 hours and then

bake at 180°C for 8-10 minutes.

● When out of the oven, decorate with

chocolate chips.
32
 Elena Adell
Sweet and savory Cookies
and Sablés

Glossary
Tempering: The process of controlling the Te flour: A cereal known for its
temperature of chocolate to obtain digestibility and antioxidant properties,
adequate gloss, texture and resistance with a higher nutritional content than the
upon cooling. most common cereals. It has a low
glycemic index and high fiber content.
Portioning: To measure and distribute When added to gluten-free recipes, it
specific quantities of ingredients or dough improves the nutritional value and adds
precisely to ensure uniformity in size, more flavor.
flavor, and baking of the products.
Guitar sheets: Thin and flexible sheets of
Piping: To pour or shape liquid or acetate used in baking to work with
semi-liquid preparations, such as doughs chocolate, caramel or delicate doughs.
or creams, using a piping bag or spoon. They facilitate the shaping and removal of
preparations without damaging them.
Pastry flour: It has a low proportion of
gluten protein (up to 10% protein per 100 Gellan gum: It is a microbial gum
grams). It is suitable for baking soft and obtained from the fermentation of food
smooth products, such as sponge cakes, sugars such as corn and soy. It is used as
muins, churros, friers, profiteroles, a thickener and gelling agent, in some
shortcrust pastry, etc. cases replacing agar-agar and other
similar substances.
Buckwheat flour: Powder obtained by
grinding the seeds of buckwheat, a
gluten-free plant. It is rich in protein, fiber
and antioxidants.
© Scoolinary - All rights reserved

33
 Elena Adell
Sweet and savory Cookies
and Sablés

Recommended equipment
❏ Piping bags ❏ Rolling pin

❏ Smooth nozzle ❏ Stand mixer

❏ Curly nozzle ❏ Immersion blender

❏ Strainer or sieve ❏ Whisks

❏ Silicone spatulas ❏ Trays

❏ Thermometer ❏ Cooling rack

❏ Scales ❏ Round cuers of various

diameters
❏ Silicone mats
❏ 6cm Flower cuer
❏ Pastry brush
© Scoolinary - All rights reserved

❏ Round silicone mold

34
 Elena Adell
Sweet and savory Cookies
and Sablés

Conversion Table

VOLUME CONVERSION

Cups Spoons and ounces

1 cup 240 ml 1 tbsp 15 ml

½ cup 120 ml 1 tbsp 3 tsp

⅓ cup 80 ml 1 tsp 5 ml

1 ounce 30 ml

1 ounce 2 tbsp

TEMPERATURE CONVERSION

Commonly used temperatures

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

© Scoolinary - All rights reserved
 Elena Adell
Sweet and savory Cookies
and Sablés

Conversion Table
CONVERSION CUPS - GRAMS

Dry

Wholemeal
Flour Cornstarch Ground almonds Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer,
Chocolate
Sugar Powdered sugar Cocoa/ cacao Margarine, Cream
Chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: Cups are filled to level

Liquids

Oil Water, milk, yogurt, juice and other liquids

© Scoolinary - All rights reserved

1 cup to grams 180g 240g

½ cup to grams 90g 120g

¼ cup to grams 45g 60g

Note: There will be minimal variation depending on the density of the product.
36
 Elena Adell
Sweet and savory Cookies
and Sablés

Allergens

Cereals Dairy

Moluscs Eggs

Peanut Sesame

Celery Crustaceans

Fish Nuts
© Scoolinary - All rights reserved

Soya Mustard

Sulphites Lupins

37
 Elena Adell
Sweet and savory Cookies
Sweet and and Sablés

Savory Cookies
and Sablés
Elena Adell

Facebook
Elena-Adell-Arcas

Instagram
@elena_adell

The online gastronomy

© Scoolinary - All rights reserved

school that transforms your

scoolinary.com life. Learn at your own pace
@scoolinary_en and at the best price!

© Scoolinary – All Rights Reserved

This content is the property of Scoolinary. Modification, reproduction, duplication,
copying, distribution, sale, resale and other forms of exploitation for commercial or
equivalent purposes are prohibited without the proper authorization of its owner.