Sablé Cookies with Chocolate Ganache

Sablé cookies with chocolate ganache are delicious cookies made of sablé pastry with a generous filling of dark chocolate ganache. Perfect for breakfast, for the 5 o’clock tea or for a piece of sweetness after dinner.
Always perfect.

To give these rainy days a little bit of sweetness I needed a chocolate comfort food – just to raise the serotonin level, of course – and something smelling like freshly baked cookies.

I remembered that beautiful book by Antonio Bachour – The Baker – and his sablé cookies with chocolate ganache.

So, full of good intentions, I started with the recipe of these delights.

I choose a more neutral sablé pastry, without the cocoa powder, to bring out the contrast of colours and flavours.

They are so perfect! Indeed, from a Bachour recipe, what do you expect?

Ingredients for 24 sablé cookies with chocolate ganache

For the sablé pastry

• 250 g of pastry flour
• 35 g of almond flour
• 120 g of butter, soft
• 95 g of confectionary sugar
• 1 tsp of corn flour
• 1 egg
• a pinch of salt

For the chocolate ganache

• 120 g of dark chocolate
• 80 g of fresh heavy cream

Preparation

Preparation time: 60 min + 2 hours rest
Baking time: 20 min

How to prepare the Sablé Cookies with Chocolate Ganache

Step I – The Sablé

In a big bowl whisk the butter with the flours, sugar and salt till you have a sablé dough.

Add the egg and go on stirring until the egg is part of the dough.

Remove the dough from the bowl and roll out the pastry between two large sheets of wax paper into a 3 mm thick rectangle.
Let it rest in the fridge for at least 2 hours.

Step II – The chocolate ganache

Heat to boiling the heavy cream.

In the meantime, cut the dark chocolate into sprinkles and put aside.

Remove the heavy cream from heat, pour into the chocolate and whisk until smooth.

Leave the chocolate ganache room temperature for one hour.

Step III – Baking the cookies

Preheat oven to 160°C.

After the 2 hours rest, take your sablé pastry, remove the upper piece of wax paper and cut 5 cm round cookies directly onto the parchment paper.

Gradually move the cookies on the baking tray lined with micro-perforated non-stick baking mat.

Put a second micro-perforated mat on the cookies and put the baking tray to rest in the fridge for 10 minutes.

Now, these micro-perforated mats are not essential but give the cookies a beautiful texture.
If you don’t have them, you can absolutely forget about them.

Roll out the rest of the dough in a 3 mm thick pastry and put in the freezer.

Bake the first baking tray at 160°C for 20 minutes, turning the tray after the first 10 minutes.

Take out the cookies from the oven, remove the micro-perforated mats and let cool completely.

Do the same steps for the second tray and put into the oven again: in the end, you will have 48 cookies.

Step IV – Sablé Cookies with Chocolate Ganache

Match two cookies and fill them with a teaspoon of chocolate ganache, pressing gently to distribute the cream.

If you want more control on the ganache filling, you can use a sac a poche with open star tip.

Once filled, let your cookies rest for at least a couple of hours: in this way, the ganache will become more solid, and the cookies crisper.

Keep your sablé cookies with chocolate ganache stored in a tin box for 2 or 3 days.