Dulcey Sable Sandwich (Caramel Sandwich Cookies)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 servings
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Course
Dessert, Baked Goods
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Cuisine
American
Dulcey Sable Sandwich (Caramel Sandwich Cookies)
Description
The Dulcey Sable Sandwich features a sablé dough enriched with butter, ground almonds, and confectioners sugar, which provides a tender and crumbly cookie base. Rolling the dough to a uniform thinness and baking it between perforated mats delivers a consistent bake and delicate crispy texture. The Valrhona Dulcey ganache, made by emulsifying cream, inverted sugar, melted dulcey chocolate, and butter, creates a silky, caramel-like filling that complements the nutty, buttery cookies. Assembling the sandwich involves piping the ganache onto one cookie and topping it with another, resulting in a balanced sweet treat with creamy and crumbly contrasts.
These caramel sandwich cookies can be served as an elegant dessert or paired with tea or coffee. Their rich filling and textured sable make them more decadent than simple cookies, suitable for special occasions or gifting when wrapped properly.
Ingredients
- 360 gr butter cut in small cubes, softened, unsalted
- 720 gr all-purpose flour plain flour
- 280 gr confectioners sugar icing sugar
- pinch salt
- 100 gr ground almonds almond flour
- 3 egg large, whole
Valhorna Dulcey Ganache:
- 224 gr heavy cream
- 30 gr inverted sugar
- 448 gr Dulcey chocolate melted
- 30 gr butter softened, unsalted
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.
Notes
User Reviews
Overall Rating
4.9
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