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Hello everyone!
This week's video is making five flavors of Sablé Diamant cookies!
Sablé Diamant is a type of classic French cookie, which has a nice buttery and tender texture and also is coated with crystal sugar on the edge.
My sable diamant recipe has a high butter content, so it breaks very lightly and tenderly in your mouth.
It is a cookie that can be stored for a good period of time, so it is great for a gift.
It's also a cookie that everyone likes without any likes and dislikes!
Try making it:)
▶Ingredients (for 20 cookies for each flavor)
[Vanilla cookies]
62g Unsalted Butter
25 g granulated sugar
6 g egg yolks
A pinch of salt
65 g Cake flour
18g bread flour
1/2ea vanilla pod
[Earl gray cookies]
62g Unsalted Butter
25 g granulated sugar
6 g egg yolks
A pinch of salt
65 g Cake flour
18g bread flour
3 g Earl gray tea leaves
[Coffee walnut cookies]
62g Unsalted Butter
25 g granulated sugar
6 g egg yolks
A pinch of salt
65 g Cake flour
18g bread flour
2g coffee extract
1g instant coffee powder
30 g chopped walnuts
[Matcha cookies]
62g Unsalted Butter
25 g granulated sugar
6 g egg yolks
A pinch of salt
57 g Cake flour
15g bread flour
6g matcha powder
[Salty chocolate cookies]
62g Unsalted Butter
25 g granulated sugar
6 g egg yolks
1g Salt (If you want to make it with other flavor dough, add 0.5g more salt at the step of adding flour)
57 g Cake flour
17g bread flour
11g cocoa powder
15g Dark coverage chocolate
1) Lightly beat soft unsalted butter at room temperature.
2) Add sugar and salt and mix lightly until the ingredients are just well mixed. Do not overmix.
3) Add room temperature yolk and mix. For coffee flavor, add coffee extract at this stage.
4) Sift the powdered ingredients and lightly fold as if cutting.
5) In the case of salty chocolate and coffee walnut flavors, add chopped chocolate or chopped toasted walnuts and mix them to make a lump.
6) Rest the finished dough in the refrigerator for about 30 minutes to let it set.
7) Divide the cold and hardened dough into two pieces and shape them into cylinders 17cm long and 2.2cm in diameter.
8) After firmly resting in the refrigerator for about an hour, apply water or egg whites thinly on the surface and put extra sugar.
9) Cut the dough into 1.5cm thick with a knife.
10) Bake in a preheated oven at 160 degrees Celcius for 24 minutes. (Wizwell lumioven/ top and bottom heating wire + convection mode)
*Storage: can be stored for up to 4 days at room temperature, up to 3 weeks in the freezer. The shaped dough can be stored in the freezer for more than 2 months.
instagram: / jadore________
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25 авг 2023
