Dulcey Sable Sandwich (Caramel Sandwich Cookies)
Dulcey Sable Sandwich may look plain and simple but don’t underestimate how indulgent they are.
Ingredients · Servings 4
- 360 gr unsalted butter (cut in small cubes, softened)
- 720 gr all purpose flour (plain flour)
- 280 gr confectioner's sugar (icing sugar)
- pinch of salt
- 100 gr ground almonds (almond flour)
- 3 large whole eggs
- 224 gr heavy cream
- 30 gr inverted sugar
- 448 gr Dulcey chocolate (melted)
- 30 gr unsalted butter (softened)
Method · 2 h 30 min
- Preheat the oven to 325 °F/160 °C.
- In a bowl of a stand mixer fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
- Add the egg and bring the mix together until it forms a ball.
- Roll dough to 2.5 mm/ 0.10 inches thickness between two parchment paper, cover in cling film, and refrigerate at least for two hours.
- Using a 4-inch/10 cm round cutter, cut rounds of dough and place on a perforated baking sheet or forosil pavoni.
- Cover the round sable with another forosil (perforated baking mat).
- Bake sable until fully baked through, 15-20 minutes. Let cool to room temperature.
- Pipe dulcey ganache over half of the sable. Cover the filling with a second matching sable.
- Bring heavy cream and inverted sugar to a boil in a small pot.
- Pour over chocolate and whisk to emulsify.
- Cool to 35 °C/95 °F before adding butter and processing with a hand blender until smooth.
- Let the ganache set to 23 °C/73 °F and transfer to a pastry bag.
The biscuit is buttery and crisp with that beautiful hashed pattern on either side. The ganache silky smooth with a rich complex flavour from gently caramalising the Dulcey chocolate.
