French Food Friday - PIerre Herme's Chocolate Shortbread
Yesterday I was in the mood to bake but I was not sure what I wanted to make.
I wanted to make some friands but I had no ground almonds as these were used to make a flourless chocolate cake and I forgot to buy some more.
After some deliberation, I decided to make one of our favourite recipes; Pierre Herme's Chocolat sables as I had all the ingredients to hand.
The best part about this recipe is chopping about lots of lovely, yummy dark chocolate and the worst part is reading the part of the recipe that says leave the mixture in the fridge for an hour when you do not have an hour.
10 minutes in the freezer did the trick and this time I decided not to make a log shape, instead I made a flat round shape which I then used as a base to cut out heart shape biscuits.
SABLÉS CHOCOLAT À LA FLEUR DE SEL
3 g fleur de sel
150 g butter
120 g brown sugar or coconut sugar
50 g caster sugar
150 g 70% cocoa chocolate
175 g flour
5 g natural liquid vanilla extract
30 g cocoa powder
5 g baking soda
METHOD
1. Cut the chocolate into small pieces. Mix and sift the flour, cocoa powder and baking soda. Soften the butter and incorporate both sugars (brown and caster), the salt and liquid vanilla, then add the flour/cocoa/baking soda and roughly chopped chocolate. Mix as little as possible, as with a shortcrust pastry. Shape into rolls of about 4 cm diameter. Put in the refrigerator for at least an hour. Cut into slices of a good centimeter large. Put on an oven rack covered with silicone paper.
2. Bake for 11/12 minutes at 170°C in a preheated oven.
TIPS
The baking time is highly important, in order to be good, the shortbread must be underdone.
The use of fleur de sel allows to tone down the effect of saltiness, if you choose to replace it with table salt, you have to reduce the weight to 2 g.
You can make the dough a couple days ahead, store it in the fridge or freezer and cook it as you need it. A few days in a sealed container, shielded from the humidity.
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