Caramel Gianduja Sablés (Print Version)
# Ingredients:
→ Shortcrust dough
01 -
1 pinch of fleur de sel
02 -
4 g of baking powder
03 -
100 g of T55 flour
04 -
30 g of egg yolk
05 -
65 g of granulated sugar
06 -
80 g of butter
→ Salted caramel
07 -
1 pinch of fleur de sel
08 -
20 g of unsalted butter
09 -
47 g of heavy cream (30% fat)
10 -
7 g of water
11 -
70 g of granulated sugar
→ Gianduja
12 -
50 g of 66% dark chocolate
13 -
50 g of roasted hazelnuts
14 -
50 g of powdered sugar
→ Assembly
15 -
Half-roasted hazelnuts
16 -
Fleur de sel
17 -
135 g of gianduja
# Instructions:
01 -
Soften the butter and blend it with the sugar and fleur de sel using a rubber spatula. Crack in the egg yolks and mix until combined. Sift the flour and baking powder into the bowl and stir everything together until smooth.
02 -
Place the dough between two parchment sheets and roll it to about 7 mm thick. Pop it into the fridge to chill for 20 minutes.
03 -
Cut out circles matching the size of your individual molds (around 6 cm for 9 cookies). Gather the scraps, roll them out again, and cut more. Place the circles in your molds and bake them for 17–20 minutes. Once done, let them cool in the molds.
04 -
Warm the heavy cream in the microwave. Over medium heat, combine the sugar and water in a pan and let it turn into a caramel. Gradually add the warm cream in three parts, stirring and cooking a bit between additions. Let it cool for a few minutes, then stir in the cold butter and fleur de sel. Transfer this to a piping bag.
05 -
Pipe caramel into the dips of the cooled cookies. Stick them in the fridge to firm up for about an hour.
06 -
Pulse the roasted hazelnuts and powdered sugar in a food processor until it forms a paste (add a tiny bit of grape seed oil if needed). Blend in the melted chocolate for 30 seconds, then scoop the mixture into a piping bag.
07 -
While still in their molds, pipe 15 g of gianduja onto each cookie (assuming they’re 6 cm in diameter). Top with half-hazelnuts, chill until set, and finish with a sprinkle of fleur de sel before serving.
# Notes:
01 -
Make sure to use an accurate scale to get the measurements just right.