A French Biscuit Story
Hello guys! I took a few days off writing blog posts and posting because I was feeling a bit stuck. When that happens I usually like to stop creating and take time for myself. Sometimes we need a break or just a shift in mindset to realign and focus once again. I find that when I don’t do this, I start creating very average content. This in turn hurts me even more than taking some time away from social media. Today I am bringing you a new recipe, Chocolate Sablé With White Chocolate.
What you asked for:
Either way, I am back with a new recipe and I can’t wait to share it with you! Just on a quick side note, a few weeks ago I asked you what you’d like to see on my blog., many of you said the follwoing:
- Media Kits
- Pricing Guides
- Gluten Free Recipe
- Dairy free Recipes
I will be working to get these to you as soon as I can. This website now has many more services, so please check the menu often to find the latest posts.
So this recipe is called a chocolate sablé which means “sandy texture”. And this is due to the beautiful crumbly texture of the biscuit which is originally from France. I learned how to make these in London while studying at Le Cordon Bleu. And seriously could not believe how easy it was to make. I have never been one to have a hand for cookies and biscuits and I don’t know why. But this recipe really changed it for me.
This time, I went back to basics and pulled out my old Cordon Bleu recipes and added in a few tweaks. For those of you who are like me and can’t seem to nail that light biscuit texture, I gotchu with this recipe.
How to store Chocolate Sablé With White Chocolate
I usually only make half the chocolate long and store the rest in the freezer for the next time I want a fresh batch of biscuits. Make sure to wrap them a few times in cling film and place in the freezer, remove the biscuits from the freezer 30-40 minutes before baking them so they can come down to room temperature. Once they are baked, store in an airtight container, for up to one week.
I finally decided to do some process images for you for recipes just to make it easier for you to see how it’s made and hopefully make it a bit less daunting.
Chocolate Sablé In White Chocolate
Course: DessertCuisine: FrenchDifficulty: Easy12-14
servings20
minutes8
minutes40
minutes28
minutesThe French biscuits are light and have the most amazing crumb. They are dipped in white chocolate and I added some flaked almonds to it as well. They are very easy to make especially if you are new to making biscuits.
Ingredients
130g all purpose flour
2 tbsp. cocoa powder
1/4 tsp. baking soda
1 tsp. cinnamon powder
115g room temperature butter
110g granulated sugar
A pinch of salt
1 egg yolk
1 tsp. vanilla essence
90g dark chocolate, grated (70% or more in cocoa)
50g milk chocolate
20g flaked almonds
Directions
- Preheat your oven to 175 degrees C or 350F.
- Combine the flour, baking soda, salt, cocoa and cinnamon and whisk to combine.
- Then cream the butter and sugar until light in colour.
- Then add in the yolk and vanilla and mix on medium speed.
- Pour in the flour and grated chocolate and mix until just combined.
- Flour your surface with a bit of flour, roll the dough out and create a log. Make sure the log is round as it’s hard to shape once it comes out of the fridge.
- Wrap in cling film and chill in the fridge for 40 minutes.
- Once chilled, remove the covering and cut into 1/3 inch rounds.
- Place evenly spaced on a baking tray lined with parchment paper and bake for 8-11 minutes.
- If the tops begin to crack it’s been in for too long. The thinner the biscuit, the less time it will need so monitor closely after 8 minutes.
- Remove from the oven and once cooled dip in white chocolate and top with flaked almonds and enjoy!
