To make the Chocolate Ganache Sable Cookies...
RECIPE
Yield: 15 Cookies
SHORTCRUST PASTRY
INGREDIENTS | QUANTITY |
Unsalted Butter | 110 g |
Icing Sugar - sifted | 65 g |
Eggs | 70 g |
Bakers Flour | 250 g |
CHOCOLATE GANACHE
INGREDIENTS | QUANTITY |
Dark Coverture Chocolate | 180 g |
Thickened Cream 35% Fat | 100 g |
Vanilla Bean Paste | 3 g |
Glucose | 10g |
METHOD
FOR THE SHORTCRUST PASTRY
Place the butter and icing sugar into a stand mixer bowl fitted with a paddle attachment. Cream the two ingredients together on low speed until well incorporated. Do not incorporate too much air in the pastry as this will cause it to expand and spread when baked.
2. Place two generous tablespoon of flour into the butter mixture and continue to mix until just well mixed through. Gradually stream in the whisked eggs and mix until well incorporated.
Do not add the eggs too fast as this can cause the butter mixture seperate from the egg.
3. Lastly, add in the rest of the flour and continue to mix until it just comes to a dough.
4. Flatten the pastry to a square disc, wrap well in food wrap and rest in the fridge for at least 2 hours or preferably overnight.
5. Once rested, roll the dough to 3 -4 mm in thickness then cut with the flower cutter that has previously been dipped in some flour to prevent from sticking.
Bake the cut cookies between two silpain mat on a baking sheet and bake at 170 C for 12 to 15 minutes or until they turn golden in color.
6. Remove the baked pastry from the oven and leave to cool completely. Store in an airtigh container at room temperature for up to 2 weeks if you are not ready to assemble.
FOR THE CHOCOLATE GANACHE
Place the cream, vanilla bean paste and glucose in a sauce pan and bring to a boil.
2. Meanwhile, place the coverture chocolate in a jug.
3. Pour the hot cream into the chocolate and let sit for 2 minutes. Gently stir to combine the cream and chocolate.
4. Emulsify with a stick blender, then transfer on to a flat tray lined with food wrap, then cover the top of the warm ganache with another layer of food wrap to preven skin from forming on the ganache.
5. Leave to cool and crystalise at room temperature for approximately 1 - 2 hours or until it firms up but is still soft enough to be piped. Do not over cool ths ganache as this will make it difficult to pipe.
6. Pipe the ganache around the base of the shortcrust pastry then top with another layer of shortcrust that has the center removed as the top of the flower cutter.
STORAGE
The cookies will keep in airtight container at room temperature for up to 3 days and in the fridge for ip to 2 weeks.
