Friday, February 17, 2012

Pierre Hermé - Viennese Chocolate Sablés

These cookies are absolutely delicious - soft and buttery.
They make the perfect pairing with a cup of coffee or tea.

1 3/4 cups plus 1 1/2 tablespoons flour
5 tablespoons cocoa powder
2 sticks plus 1 1/2 tablespoons unsalted butter, at room temperature
3/4 cup plus 2 tablespoons confectionery sugar, sifted
Pinch of salt
3 tablespoons lightly beaten egg whites

Preheat oven to 350 degrees.
Fit a pastry bag with a open sized tip.
Line 2 baking sheets with parchment paper, set aside.
Whisk flour and cocoa powder, set aside.
In a large bowl, whisk butter until light and creamy.
Whisk in sugar and salt.
Add egg white.
Gradually add flour-cocoa and blend well.
Spoon dough into the pastry bag.
Pipe zig-zag shaped cookies, about 2 inches long, 1 inch apart.
Bake cookies for 10-12 minutes - NO MORE!
Transfer cookies to a rack and cool.


Wednesday, February 1, 2012

Fondant for Glazing Mille-Feuilles

This is the recipe I use to make a Fondant to glaze Mille-Feuilles.
Fondant comes from the French word "fondre", which means to melt.
It a paste made of sugar and water.

300 grams sugar
100 grams water
Candy thermometer
Baker scraper

In a medium saucepan, over medium heat melt sugar and water.
Insert the thermometer.
Let it come to a boil.
When temperature reaches 230 F, pour the mixture onto a flat surface. Be very careful, it's extremely hot!
Let it cool for about 15-20 minutes.
With a baker scraper, start working the paste by pushing and pulling it from corner to the middle until it hardens - about 5-7 minutes.
Then roll into a ball and store it in an air tight container.
Refrigerate until ready to use.
It can be melted in a bowl over simmering water, until desired consistency is reached.
Now you can glaze a beautiful Mille-Feuilles, sans problème!

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