A refined Parisian dessert combining a crisp cacao sablé base with a luscious fleur de sel caramel filling, a balance between bitterness, sweetness, and salt.
A sablé is a shortbread built for shatter — the low gluten and high butter ratio keep it from ever going chewy, so it stays crisp under a filling that would turn a softer cookie soggy. Fleur de sel isn't decorative here: a few flakes cut through the caramel's sweetness right as it hits the tongue, which is the whole reason this reads as sophisticated instead of just sugary.
Serves 6
Ingredients:
- Cacao sablé bases (see sub-recipe)
- Fleur de sel caramel (see sub-recipe)
- Optional – Chocolate shavings or gold leaf (for garnish)
Speciality Items:
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Steps:
- Place cooled cacao sablé rounds on a wire rack or plate.
- Spoon or pipe a layer of warm caramel over each sablé.
- Allow caramel to set slightly at room temperature.
- Finish with a light sprinkle of fleur de sel and optional chocolate shavings or gold leaf.
- Serve at room temperature to enjoy the textural contrast between crisp sablé and soft caramel.
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Cacao Sablé Base
Yield: 6
Ingredients:
- 120 g – Unsalted butter (softened)
- 60 g – Powdered sugar
- 150 g – All-purpose flour
- 25 g – Cocoa powder (high-quality Dutch-processed)
- 1 – Egg yolk
- Pinch – Sea salt
Steps:
- Cream butter and powdered sugar until smooth and pale.
- Add egg yolk and mix to combine.
- Sift flour, cocoa powder, and salt together; add to butter mixture.
- Mix until dough comes together, then shape into a disk and chill 30 minutes.
- Roll out to 4 mm thickness and cut into rounds using ring molds.
- Bake at 170°C (340°F) for 10–12 minutes until firm. Cool completely.
Fleur de Sel Caramel
Ingredients:
- 100 g – Granulated sugar
- 20 g – Glucose or light corn syrup
- 100 mL – Heavy cream (warmed)
- 40 g – Unsalted butter (cubed)
- 1 g – Fleur de sel (or to taste)
Steps:
- In a saucepan, heat sugar and glucose until it melts and turns deep amber.
- Carefully whisk in warm cream in stages — mixture will bubble vigorously.
- Remove from heat and whisk in butter until smooth and glossy.
- Add fleur de sel and stir to combine.
- Cool slightly until thickened but still pourable.
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