A month has just gone by… and I haven’t been able to recover the contents of my hard drive. Well, that’s how it is. I haven’t set foot in the kitchen much, I admit, or only to make very simple things (and very good ones, mind you! but the recipes are already on the blog).
But I haven’t forgotten my mission as an ambassador for the Sugar Paris show next April. My aim is to introduce you to a few exhibitors present at the show, while sharing a recipe with you. This time, I’m telling you about Chez Véra (you may already know them). Cookie cutters galore! In every shape or almost! I received a few winter-themed cutters, but feel free to use whatever you have at home. Treat yourself 🙂
And then, I fancied hazelnut! Hazelnut sablés are simple, quick to make and good. What more could you ask for? For the recipe, I let myself be convinced by Agathe’s (whom I met last year at the amateur macaron competition at Arnaud Lahrer’s, and who finished 1st in Paris). I also made a gianduja ganache to fill some of the sablés, but I’ll tell you about that in another post ^^
I’m trying to come back here gently — I’m asking for a little more patience. I miss the blog, I miss sharing my recipes… but in the meantime, rest assured that I always reply to your comments and to the messages you send me 🙂
Ingredients & Method
1 component · Full recipe
Shortcrust Pastry
Ingredients
- 180 g (6.3 oz) butter
- 130 g (4.6 oz) icing sugar
- 90 g (3.2 oz) hazelnut powder
- 35 g (1.2 oz) whole eggs
- 1 g (0 oz) salt
- 240 g (8.5 oz) T55 flour
- 1/2 vanilla pod
Method
1
If you have leftover dough (or not enough little snackers), the excess freezes easily. Shape it into a ball, flatten it, wrap it in cling film and pop it in the freezer for a future batch!
2
In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the eggs.
3
Add the eggs all at once once the mixture comes together. Do not overwork the dough — it should not become elastic.
4
Shape into a ball, flatten it, wrap in cling film and refrigerate for about 30 minutes.
5
Preheat the oven to 150°C / 300°F.
6
Roll out the dough to a thickness of 2 mm (I cut the ball in half for ease and repeated the operation several times).
7
Cut out shapes using your cookie cutters. If the dough warms up too quickly (which happened to me), place it in the freezer for a few minutes once rolled out to make cutting easier.
Gallery
