A rustic yet indulgent treat: buttery shortbread cookies filled with rich chocolate ganache and a delicate pear compote. Perfect for an afternoon snack or a special occasion! A simple homemade delight that brings back childhood memories, without the downsides of store-bought biscuits.
Grab your ingredients and let’s dive into making this pastry :
This recipe is for 4 people
Preparation time : 40min
Baking time : 10m
Resting time : 1h15min
Biscuit
50g butter
30g sugar
½ egg
1 pinch of salt
15g almond powder
80g flour
Ganache:
50g chocolate
70g heavy cream
Pear Jelly:
2 William pears
7g gelatin
100g water
DIRECTIONS
For the Shortbread Cookies:
Mix the softened butter with the sugar. Add the egg and mix gently. Finally, add the remaining dry ingredients. Mix for 1 minute until all the ingredients are well combined. Be careful not to overwork the dough, or your cookies will be less crunchy.Let the dough rest in the fridge for 1 hour.
Roll out the dough to a thickness of 2 to 3 mm.
Use a cookie cutter to cut your cookies into your desired shape. I decided to leave a hole in the center of my cookies, so I used a 10mm piping tip to create the hole. Keep your dough in the freezer for 20 minutes.
Carefully remove the excess dough and place your cookies on a Silpat mat. Your cookies should still be frozen.
Bake directly at 170°C (340°F) for 10 minutes.
A couple of tips: if you want your cookies to be perfectly flat, you can cover them with a second Silpat while baking. If your cookies are not evenly golden, turn off the oven at the end and let them brown evenly while slightly keeping the oven door ajar.
For the Filling:
You can use whatever you like—jam, spread, chocolate, etc. I decided to make a chocolate ganache paired with pear jelly.
I heated the heavy cream to a boil, then poured it over the chocolate to make the ganache.
I placed my ganache in a piping bag to neatly pipe it around the edges of my cookies, leaving the center empty for the pear jelly.
For the Pear Jelly:
I soften my sheet of gelatin in cold water. I peel my pears and cook them in a saucepan with water for 15 minutes.
Once they are well cooked, I blend them with an immersion blender until I achieve a smooth puree. I add the softened gelatin sheet and blend again to combine.
I let the jelly cool before placing it in the center of my cookies using a small spoon.
For Assembly:
You can dust your cookies with powdered sugar to give them a nostalgic touch. Enjoy!
Now that you know how to make these beautiful sablés, please tag me on Instagram to show me your creations (@theparisbest). I would be so glad to give you my feedback and share it with the community !
See you soon on The Paris-Best
Lea from The Paris-Best
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