-
hace al año (editado)
#CookieChallenge
Hice Sablés de chocolate con chocolate negro y blanco picado en la masa.
Me inspiré un poco en el curso de @antoniobachourscoolinary-com: justo después de sacar las galletas del horno coloqué arándanos y callets de chocolate para derretir por encima, y le puse un poco de crema de spekulatius.No es nada sofisticado ni complicado, pero está riquísimo y me encanta como tentempié con una taza de té de frutas 🙂
Os recomiendo encarecidamente que lo hagáis y lo probéis!!! aquí tenéis la receta:
mejor 100g
azúcar 35g
azúcar moreno crudo 75g
sal marina 2g
vainilla 2g– batir todo junto
huevos 30g (aproximadamente medio huevo)
– añadir el huevo y seguir mezclandoharina 135g
chocolate troceado de su elección 100g (yo usé mitad negro y mitad blanco)
levadura en polvo 3g
cacao en polvo 20g
– mezclar todos los ingredientes secos y añadirlos al bol. seguir mezclando lentamente hasta formar una masa pegajosa.
– formar una salchicha larga, envolverla en papel de horno y enfriarla durante al menos una hora.
– cortar rodajas de 1 cm de grosor y hornear durante 10-12 minutos en un horno precalentado a 170C#CookieChallenge
I made triple chocolate Sablés with chopped dark and white chocolate in the dough.
I took some inspiration from @antoniobachourscoolinary-com ‘s course : right after I took the cookies out of the oven I placed cranberries and milk chocolate callets to melt on top, and piped some spekulatius cream dots.It’s not fancy or complicated at all, but it is so yummy and I love it as a snack with a cup of fruit tea 🙂
I highly recomend trying to make and try it! here is the recipe for you:
butter 100g
sugar 35g
brown raw sugar 75g
sea salt 2g
vanilla 2g– whip all of those together.
eggs 30g (about half an egg)
– add the egg and keep mixing all togetherflour 135g
chopped chocolate of your choice 100g (I used half dark and hald white)
baking powder 3g
cacao powder 20g
– mix all the dry ingredients together and add to the bowl. keep mixing slowly to form a sticky dough.
– roll into a long sausage, wrap in baking paper and chill for at least an hour.
– cut 1cm thick slices and bake for 10-12 minutes in a pre-heated oven on 170C
Traducido del inglés
Griselda 🌻🌻🌻, Beatriz Torija y6 más6 Comentarios-
Level:
Scoolinary Team
The touch of cranberries and freshly melted callets must add an incredible burst of flavor to every bite. How does the texture turn out once they’ve cooled,do they stay soft or become crunchier?
Thanks for sharing your results, posting the recipe, and joining the challenge! 😊
-
@sussan_scoolinaryteam the cranberries are really adding the flavour to the chocolate!
the malted chocolate is firm but soft to bite in after it colles down. like you would expect untempered chocolate to be. all in all really yummy!
1
-
-
Level:
Scoolinary Team
This is the kind of recipe that feels like a warm hug with personality! 🍫🍪 The combo of dark and white chocolate inside the sablé dough already sounds amazing, but that post-bake finish with cranberries, melting callets, and spekulatius cream? Total genius—simple, but deeply thoughtful.
It’s lovely to see how you brought in inspiration from @antoniobachourscoolinary-com’s course and made it your own. Did the spekulatius cream keep its texture nicely once piped over the warm cookies?
Upload your photos to Instagram and tag us @scoolinary_en, @chefannagordon & @antonio.bachour. So happy to have you in the #CookieChallenge! 🌟
1-
@soldamiani I just posted it on Instagram and tagged everyone 🙂
the spekulatius cream kept its texture and didn’t melt. It’s really a genius way to finish both the decoration and the flavor profile to a new level. All the credit to @antoniobachourscoolinary-com 🙏 Gracias!-
Level:
Scoolinary Team
-
-
-
Level:
Scoolinary Team
Hi Betty! Have you heard of our ongoing challenge named the #BachourChallenge? It is exactly made for professionals like you: replicate one of his recipes with technical precision and flawless presentation in the #BachourChallenge. Are you in? 👊🔥
You’ll find all the details in the pinned post at the top of our Cooking Feed. Here’s the direct link: https://www.scoolinary.com/activity-feed/
-
