Cook the Book: Chocolate Sablés

Name: Cook the Book: Chocolate Sablés
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 60
Cuisine: Global
Ingredients: 237 milliliters cake flour, sifted then measured; 118 milliliters Dutch-processed cocoa powder; 1 large egg; 237 milliliters potato starch flour; 1 pinch Pinch of salt; 227 grams semisweet chocolate, finely chopped; 118 milliliters crystal sugar, for decorating; 237 milliliters sugar; 680 grams (2 sticks) unsalted butter, room temperature; 1 teaspoon pure vanilla extract

Cook the Book: Chocolate Sablés might be just the hor d'oeuvre you are searching for. This recipe serves 60. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 142 calories, 1g of protein, and 11g of fat. Head to the store and pick up cake flour, salt, crystal sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In the top of a double boiler or in a bowl over simmering water, melt the chocolate. When chocolate is nearly melted, remove from heat and stir until smooth. Set aside to cool; return to double boiler only briefly if chocolate begins to set up.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Bowl

In a mixer fitted with the paddle attachment, beat the butter at medium speed until smooth and pale.

Ingredients you will need

Butter

Equipment you will use

Blender

Add the sugar; continue beating, scraping down bowl sides often, until mixture is completely smooth, 3 to 5 minutes total. Beat in the egg and vanilla until blended.

Ingredients you will need

Vanilla

Sugar

Egg

Equipment you will use

Bowl

Pour in melted chocolate; mix at medium-low speed just until blended, scraping down bowl sides several times.

Ingredients you will need

Chocolate

Equipment you will use

Bowl

In another bowl, with a fork, mix together the cake flour, potato flour, cocoa powder, and salt.

Ingredients you will need

Cocoa Powder

Potato Flour

Cake Flour

Salt

Equipment you will use

Bowl

Add to the chocolate mixture; mix at low speed until just blended. Try not to overmix.

Ingredients you will need

Chocolate

Put the bowl of dough in refrigerator; chill for 10 to 20 minutes—until firm enough to handle but not too stiff.

Ingredients you will need

Dough

Equipment you will use

Bowl

Transfer dough to a lightly floured surface. By hand, press dough into a log about 15 inches long and 2 1/2 inches in diameter. (If dough is too tacky, loosely wrap in sheet of plastic wrap to form roll.)

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Spread the crystal sugar on a baking tray.

Ingredients you will need

Spread

Sugar

Equipment you will use

Baking Pan

Place the log (with plastic wrap removed) in sugar; roll to evely coat all surfaces except ends. Wrap well in plastic wrap; chill until firm, at least 4 hours or up to 3 days. Log can also be frozen.

Ingredients you will need

Sugar

Roll

Wrap

Equipment you will use

Plastic Wrap

Position 2 racks in middle of oven; preheat to 350°F. Have ready 2 cookie sheets lined with parchment paper or Silpat nonstick baking mats.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove dough from refrigerator; let sit for about 10 minutes, until warm enough to slice evenly. Using a thin-bladed chef's knife, cut log into 1/4-inch slices.

Ingredients you will need

Dough

Equipment you will use

Chefs Knife