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Dulcey Sable Sandwich (Caramel Sandwich Cookies)
4.9 from 261 votes

Dulcey Sable Sandwich (Caramel Sandwich Cookies)

Dulcey Sable Sandwich are caramel-flavored cookies made with a buttery almond sable dough and filled with Valrhona Dulcey ganache, a creamy caramel-chocolate mixture. The dough is rolled thin, cut into rounds, and baked between perforated mats to ensure an even, crisp texture. After cooling, the sable rounds are paired with a smooth, rich dulcey ganache that adds a sweet, velvety filling, making these cookies a refined treat blending crispness and softness.

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

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

    Cup of Yum
  1. Preheat the oven to 325 °F/160 °C.
  2. 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.
  3. Add the egg and bring the mix together until it forms a ball.
  4. 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.
  5. Using a 4-inch/10 cm round cutter, cut rounds of dough and place on a perforated baking sheet or forosil pavoni.
  6. Cover the round sable with another forosil ( perforated baking mat).
  7. Bake sable until fully baked through, 15-20 minutes. Let cool to room temperature.
  8. Pipe dulcey ganache over half of the sable. Cover the filling with a second matching sable.
How to Make Valrhona Dulcey Ganache:
  1. Bring heavy cream and inverted sugar to a boil in a small pot.
  2. Pour over chocolate and whisk to emulsify.
  3. Cool to 35 °C/95 °F before adding butter and processing with a hand blender until smooth.
  4. Let the ganache set to 23 °C/73 °F and transfer to a pastry bag.

Notes