French Food Friday - SABLÉS CHOCOLAT À LA FLEUR DE SEL
What a week, I am pleased it is Fridfay and I am in the mood for chocolate.
This is a recipe from Pierre Hermé , who is famous for his macarons and for being one of the best pastry chefs in the world and making the dessert for the royal dinner that took place in Paris this week.
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
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.
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.