Ruby Sablé

Ruby Sablé
Medium
Makes: 12
I wanted to create an induglent filled cookie, easy to produce yet complete innovative look
I wanted to create an induglent filled cookie, easy to produce yet complete innovative look
Shelf life:
1 day
Conservation:
2 hours
Containing: 3 Components
Write comment Save

Featured Ingredients

For an Optimal Taste and Visual Appeal of your Finished Products

Almond Sable

Ingredients

Preparation

  1. In a robocoupe, process all the dry ingredients, minus the inclusions
  2. Add the egg yolks and blend
  3. Remove the dough from the robocoupe
  4. Fold in the inclusions
  5. Roll to 10mm thick and refrigerate

View tools

  • Parchment paper
  • Rolling pin
  • Rubber Spatula
  • Robot Coupe

Ruby Filling

Ingredients

Preparation

  1. Bring the puree, sorbitol and cream to a simmer
  2. Pour over the couverture and handblend
  3. Cool to 40C and handblend the soft butter

View tools

  • Whisk
  • Thermometer
  • Hand blender
  • Bowl (s)
  • Pot
  • Rubber Spatula

Assembly

  1. Using 75mm rings, cut the sablee dough and bake at 165C for 20 min
  2. Once baked, press the center to create a cavity
  3. Once cooled, fill the cavities with the ruby filling
  4. Top with a sprayed chocolate circle
  5. Decorate with a stamp

View tools

  • Parchment paper
  • Rolling pin
  • Rubber Spatula
  • Robot Coupe

Facing Problems with your Creations?

  • Find troubleshooting guides & tutorials
  • Chat live with an advisor chef and find the right solution to your challenges
Solve My Problem Now

Top Techniques

Become Part of the Largest Chefs & Artisans Community and Access Cutting-Edge Techniques That Make a Difference for your Business

View more Free Tutorials

Get Inspired with More Recipes

Expand Your Menu to Indulge Your Customers and Boost your Sales

Comments

Add comment

Submitted by Andre menz on Fri, 04/05/2024 - 09:35

Why is the recipe not complete?

Submitted by Miranda K - Ch… on Fri, 04/05/2024 - 15:07

Hi, Andre. You're right. The Assembly instructions are missing. We'll get that fixed ASAP. In the meantime, here they are:
Using 75mm rings, cut the sablee dough and bake at 165C for 20 min
Once baked, press the center to create a cavity
Once cooled, fill the cavities with the ruby filling
Top with a sprayed chocolate circle
Decorate with a stamp