Dulcey Sable Sandwich (Caramel Sandwich Cookies)

Name: Dulcey Sable Sandwich (Caramel Sandwich Cookies)
Prep time: 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 360 gr unsalted butter; 720 gr all purpose flour; 280 gr confectioner's sugar; pinch of salt; 100 gr ground almonds; 3 large whole eggs; 224 gr heavy cream; 30 gr inverted sugar; 448 gr Dulcey chocolate; 30 gr unsalted butter

User Reviews

4.9

261 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4 servings
Course
Dessert, Baked Goods
Cuisine
American

Dulcey Sable Sandwich (Caramel Sandwich Cookies)

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

360 gr unsalted butter cut in small cubes, softened
720 gr all purpose flour plain flour
280 gr confectioner's sugar icing sugar
pinch of salt
100 gr ground almonds almond flour
3 large whole eggs

Valhorna Dulcey Ganache:

224 gr heavy cream
30 gr inverted sugar
448 gr Dulcey chocolate melted
30 gr unsalted butter softened

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Instructions

Preheat the oven to 325 °F/160 °C.
In a bowl of a stand mixer fitted with a paddle attachment, add butter, flour, sugar, salt and almond flour and beat until the mixture resembles breadcrumbs.
Add the egg and bring the mix together until it forms a ball.
Roll dough to 2.5 mm/ 0.10 inches thickness between two parchment paper, cover in cling film, and refrigerate at least for two hours.
Using a 4-inch/10 cm round cutter, cut rounds of dough and place on a perforated baking sheet or forosil pavoni.
Cover the round sable with another forosil ( perforated baking mat).
Bake sable until fully baked through, 15-20 minutes. Let cool to room temperature.
Pipe dulcey ganache over half of the sable. Cover the filling with a second matching sable.

How to Make Valrhona Dulcey Ganache:

Bring heavy cream and inverted sugar to a boil in a small pot.
Pour over chocolate and whisk to emulsify.
Cool to 35 °C/95 °F before adding butter and processing with a hand blender until smooth.
Let the ganache set to 23 °C/73 °F and transfer to a pastry bag.