Crisp brown butter sablé cookies paired with a luxurious, aromatic tonka bean ganache for a balance of nutty, buttery crunch and creamy spiced chocolate.
Serves 6
Ingredients:
- Brown Butter Sablé (see sub-recipe)
- Tonka Bean Ganache (see sub-recipe)
- 2 tbsp – Cocoa nibs (for garnish)
- Edible gold leaf (optional, for presentation)
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🍷Sommelier's Recommendation
Honeyed notes align with brown butter and vanilla.
Highly concentrated apricot sweetness matches richness.
Steps:
- Pipe tonka bean ganache onto half of the sablés.
- Top with a second sablé to form sandwich cookies or serve open-faced.
- Garnish with cocoa nibs and a touch of gold leaf for an elegant finish.
- Serve slightly chilled or at room temperature for the ideal texture contrast.
Brown Butter Sablé
Ingredients:
- 150 g – Unsalted butter (browned and cooled)
- 70 g – Powdered sugar
- 200 g – All-purpose flour
- 40 g – Almond flour
- 1 – Egg yolk
- Pinch – Sea salt
- 1/2 tsp – Vanilla extract
Steps:
- Melt butter in a saucepan over medium heat until it turns golden brown and releases a nutty aroma. Cool slightly.
- In a mixing bowl, combine flour, almond flour, powdered sugar, and salt.
- Add brown butter, egg yolk, and vanilla; mix until dough just comes together.
- Shape into a log, wrap in plastic, and chill for 1 hour.
- Slice into ½-inch rounds and bake at 170°C (340°F) for 12–14 minutes until golden brown at edges.
Tonka Bean Ganache
Ingredients:
- 200 g – Dark chocolate (70%) (finely chopped)
- 150 g – Heavy cream
- 1/4 – Tonka bean (finely grated)
- 20 g – Butter (softened)
- Pinch – Sea salt
Steps:
- Heat cream with grated tonka bean just to a simmer for 10 minutes.
- Remove from heat and strain. Allow to cool for full flavor infusion.
- Reheat cream and pour over chopped chocolate. Let sit for 1 minute.
- Stir gently from the center until smooth and emulsified.
- Incorporate butter and a pinch of salt until glossy.
- Chill until thickened enough to pipe or spread.
More Info
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