Pierre Hermé's Chocolate Sables

Saturday, November 12, 2016

I'm seriously going to just let your eyes feast on this ...

buttery ...

crispy ... 

chocolatey ...

decadently adorned ...

and beautifully packed.

It's Pierre Hermé's recipe! Did you really need me to say anything else? Well, get to it ...

260 g (2 cups + 1 tbsp) flour
30 g Dutch processed cocoa
250 g (1 cup + 1 tbsp) unsalted butter, softened
1/2 tsp fleur de sel
100 g (3/4 cup + 1 tsp) icing sugar
30 g (1 large) egg white
1/2 tsp vanilla extract

1. Preheat the oven to 175C or 350F.
2. Line 2 baking sheets with silpat or parchment paper.

3. Sift the flour with the cocoa and set aside.
4. Beat the butter with the salt until butter is smooth and slightly lightened in colour, about 2-3 minutes.
5. Add the sifted powdered sugar and beat until fluffy and pale.
6. Beat in the egg white, then the vanilla extract.
7. On a low speed, fold in the flour and cocoa, mixing just until no more streaks remain.

8. Fit a piping bag with a star tip and pipe rosettes or S swirls on the baking sheet, placing them 3 cm (about 1 inch) apart.
9. Bake each sheet for 10-12 minutes until just slightly starting to turn golden on the edges.
10. Cool in the sheet for 10 minutes before removing them to cool completely on the cooling rack.

Drool inducing, swoon worthy cookies, if there ever was one. Oh ... did I mention it was Pierre Hermé's recipe?


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