Ingredients
For the Ganache:
- 100 grams (3.5 ounces) milk chocolate
- 100 grams (3.5 ounces or 0.5 cup) heavy cream (35%)
For the Sablé Dough:
- 250 grams (9 ounces or 2 cups) all-purpose flour
- 40 grams (1.5 ounces or 0.5 cup) almond flour
- 100 grams (3.5 ounces or 0.75 cup) powdered sugar
- Pinch of salt
- 130 grams (4.5 ounces or 0.5 cup) very cold butter
- 1 large egg (50 grams or 1.75 ounces)
Equipment
- Food Processor
This is essential for quickly and evenly blending the cold butter into the flour mixture. For best results, pulse rather than blend continuously.
- Parchment Paper
Rolling the dough between two sheets of parchment paper prevents sticking and ensures a smooth surface.
- Cookie Cutter
An egg-shaped cookie cutter works great for this recipe, but feel free to get creative with different shapes.
- Piping Bag
Using a piping bag offers precision when adding ganache to the cookies. A small round tip is ideal for this purpose.
- Perforated Baking Mat
Helps to bake cookies evenly by allowing hot air to circulate. If you don’t have one, a regular baking mat will also work.
Instructions
Step 1
Ganache Preparation:
Step 2
Sablé Dough Preparation:
Step 3
Baking the Cookies:
Step 4
Assembling the Cookies:
Servings
Imagine a lazy Sunday afternoon with a plateful of these exquisite Sablé Ganache Cookies ✨. Set them out on a charming porcelain plate and serve alongside a steaming cup of coffee or tea ☕. The cookies' buttery crunch paired with the creamy ganache will make for an unforgettable treat.
Hosting a dinner party? These cookies make for a stunning dessert presentation. Arrange them in tiers on a dessert stand, and don't forget to sprinkle some powdered sugar over the top for that extra touch of elegance. 🕯️
For a special twist, try crumbling the cookies over vanilla or chocolate ice cream 🍨. The mix of textures will delight your guests and elevate your dessert game to new heights!
Kids in the house? Serve these cookies with a cold glass of milk 🥛 for the ultimate comfort snack. Feel free to get creative with the decorations—add some colorful sprinkles or edible glitter to make them even more fun!
Variations
If you're on a special diet, don't worry! Here are some variations to keep everyone happy:
Gluten-Free Version 🌾🚫:
- Swap the all-purpose flour with a gluten-free flour blend. Make sure it's one that's designed for baking.
Vegan Version 🌱✨:
- Replace the butter with a vegan butter substitute. Coconut oil can also work but will change the flavor slightly.
- Use a flax egg in place of the regular egg. To make a flax egg, mix 1 tbsp ground flaxseeds with 2.5 tbsp water and let it sit until it gels.
- Substitute the heavy cream in the ganache with a coconut cream or any non-dairy milk.
Faq
- Why is my dough crumbling and not coming together?
The dough might be too dry. Gradually add more cold water, one tablespoon at a time, until it forms a cohesive dough.
- Can I make the ganache if I don’t have heavy cream?
Yes! Substitute heavy cream with coconut milk or another high-fat non-dairy milk for a different but equally delicious ganache.
- How can I ensure my cookies bake evenly?
Use a perforated baking mat to allow better air circulation and make sure your dough is rolled out evenly to 3 mm (0.12 inches).
- How do I keep my ganache smooth?
Ensure your cream is warm enough to melt the chocolate completely. Stir or blend until there are no lumps.
- Can I freeze the cookie dough?
Absolutely! Wrap the dough tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. Thaw in the fridge before using.
- How do I temper chocolate for decoration?
Heat two-thirds of your chocolate in a microwave-safe bowl in 30-second intervals until melted. Add the remaining third, stirring until smooth, and cool it to about 31-32°C (88-90°F) for dark chocolate or 29-30°C (84-86°F) for milk and white chocolate. This will give it a nice sheen and snap!
