SABLÉS VIENNOIS AU CHOCOLAT

Good morning,
The first time I flipped through the Larousse du Chocolat by Pierre Hermé, this simple recipe caught my eyes. Baking homemade Sprits  tempted me. After trying it for the first time I could not believe how such a simple recipe could be so delicate and good. Plus, they are lovely with their W shape. The “W” stands for Wien (Vienna in German), did you know?

You would most likely have all the necessary ingredients in your pantry. I urge you to try and experience it for yourself.

sablés viennois au choco

INGREDIENTS: 

260g flour
30g cacao powder
250g soft butter
100g powder sugar
1 pinch salt
2 eggs white

INSTRUCTIONS:

1. Preheat oven to 180ºC
2. Sift the flour and cacao powder.
3. In a bowl whisk the butter until creamy. To ensure that the recipe succeeds, the butter needs to be very soft
4. Add the sifted powder sugar and salt. Whisk until fluffy.
5. In a another bowl, whisk gently the white eggs until frothy.
6. Add three tablespoons of the white eggs into the mixture and continue whisking.
7. Add little by little the flour and cacao powder and stir gently until the dough get homogenous. Beware of working the dough as little as possible.
8. Pour the dough into a piping bag fitted with a ‘fluted’ nozzle nº9 (it will give this very special shape to the cookies).
9. Line two baking sheets with parchment paper and pipe the dough into W shaped cookies. Leave space between each cookie.
10. Bake for 10 to 12 minutes.
11. Let them cool on a cooling stand.

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SABLÉ VIENNOIS

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