Sablée Bonbon

By corlear

Ingredients

• For the sablée pastry:
• 1 1/3 cup butter
• 1/4 cup salted butter
• 11/4 cup cup icing sugar
• 23/4 tbsp egg yolks
• 1.2 lb plain flour
• To finish:
• 83/4 oz 70% cooking chocolate, melted
• 1 transparent sheet

Details

Servings 10

Preparation

Step 1

For the sablée pastry:
1. Beat the butter, salted butter and icing sugar together in a mixer and gradually add the egg yolks and a little of the flour.
2. Finally, fold in the rest of the flour.
3. Leave to rest.

Final Steps & Preparation:
1. Stretch the sablée pastry ½" high and cut it into 2/3" squares.
2. Bake at 345ºF for 10 min. It should be golden brown with a sandy texture.
3. Once it is cold, coat with melted chocolate as if it were a bonbon and leave to crystallize on a transparent sheet.