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焦糖海盐巧克力沙布列
by Antonio Bachour
可可沙布列
360克 无盐黄油(切小块,室温软化)
680克 中筋面粉
40克 可可粉
280克 糖粉
3克 盐
100克 杏仁粉
3个全蛋
制作
1、桌上厨师机(安装扁桨paddle attachment)搅拌缸内放入切小块黄油、面粉、可可粉、糖粉、盐和杏仁粉,搅拌至混合呈松散砂砾状,加入全蛋继续搅拌至形成面团。
2、在两张烘焙油纸之间擀压成0.31cm厚度,覆盖保鲜膜或软塑纸冷藏待用。
焦糖海盐甘纳许
224克 淡奶油
120克 葡萄糖浆
60克 转化糖浆
224克 砂糖
224克 牛奶巧克力(融化)
30克 可可脂
120克 有盐黄油(室温软化)
适量 海盐(盐之花)
制作
1、在中号厚底锅内把淡奶油与葡萄糖浆和转化糖浆煮沸。
2、在另一个中号锅把砂糖小火煮至焦糖色。
3、在中号料理盆内放入融化的牛奶巧克力和可可脂。
4、把煮沸的“步骤1”淡奶油糖混合液体缓慢冲入焦糖内并同时搅拌至完全拌融,然后冲入到“步骤3”巧克力和可可脂中,搅拌至光滑细腻,降温至35℃加入加入室温软化的黄油和海盐,用均质机搅拌乳化至光滑柔顺状。
5、装入裱花袋内,置入23℃环境内储存。
可可沙布列塑形与烘烤
1、烤箱预热至160℃。
2、把冷藏的0.31cm厚度的巧克力沙布列用直径10cm的圆形切模,切割呈圆形面片,放在网孔透气硅胶烤垫上,表面再覆上另一张同样的烤垫(表面的花纹形成的关键就是这第二张透气烤垫)。
3、烘烤15~20分钟至完全烤熟。
4、室温静置冷却。
组装完成
1、把海盐焦糖甘纳许挤在一片沙布列饼干上,再盖上第二个沙布列饼干。
2、密封容器内储存。
※ 如果你只是把它当做一个饼干,那你可就亏大了,大B哥经常用作当挞派法式西点饼底的就是它哦~
另一款前2天放出的“度思”沙布列
查看历史消息即可获得
Antonio Bachour
chocolate Sable dough
360g unsalted butter, cut in small cubes, softened
680g all-purpose flour
40g cocoa powder
280g confectioner's sugar
3g salt
100g almonds, finely ground/almond flour
3u whole eggs (large)
In a stand mixer fitted with the paddle attachment, add butter, flour, cocoa powder, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs. Add eggs and bring the mix together until it forms a ball.
Roll the dough between 2 pieces of parchment paper to 0.31cm thickness.
Cover in plastic wrap and refrigerate until ready to use.
Salted caramel ganache
224g heavy cream
120g glucose syrup
60g invert sugar
224g granulated sugar
224g milk chocolate (melted)
30g cocoa butter
120g salted butter, softened
q.s fleur de sel (as desired to taste)
In a medium pot bring heavy cream to a boil with glucose and invert sguar.
In a separate medium pot heat granulated sugar slowly to reach a golden amber color.
In a medium bowl and the melted milk chocolate and cocoa butter.
Add cream mixture slowly into caramelized sugar to deglaze, then pour hot liquid over chocolate and cocoa butter. Whisk until smooth. Cool to 35℃ before adding butter and sea salt and processing with a handblender until smooth.
Let the ganache set to 23℃. Transfer to a pastry bag.
To shape and bake cookies
Preheat the oven to 160℃.
Using a 10cm round cutter, cut rounds of dough and place on a perforated baking sheet or sheet pan lined with a non-stick silicone mat (Silpat brand preferred).
Cover the sable rounds with another Silpat.
Bake sable until fully baked through, 15-20minutes.
Let cool to room temperature.
Assembly
Pipe salted caramel ganache over half of the salbe. Cover the filling with a second matching sable.
Store the assembled sable in an airtight container.
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