Indulge in the rich flavors of Salted Caramel and Chocolate Breton Sables, where classic French pastry meets luxurious toppings. These cookies feature a buttery, crumbly base typical of Breton sables, enhanced with a layer of homemade salted caramel and a smooth chocolate finish. Perfect for those who appreciate a sophisticated twist on traditional treats.
Why You'll Love This Recipe: These sables are a treat for the senses, combining the sweet and salty allure of salted caramel with the rich depth of chocolate. The crumbly texture of the Breton sable provides a delightful contrast, making each bite irresistibly complex. Ideal for those who savor gourmet flavors in a simple, elegant form.
Perfect Occasion: These sables are fantastic for special occasions, afternoon tea, or as a refined dessert at dinner parties. They also make excellent gifts, beautifully packaged for friends and family who appreciate fine pastries.
Decoration Tips: For an extra touch of elegance, drizzle the chocolate in artistic patterns or sprinkle a little sea salt or gold leaf on top before the chocolate sets. This not only enhances the flavor but also adds a visually striking finish.
Ingredients for Sablé Breton:
- 3 egg yolks
- 130g granulated sugar
- 150g soft butter
- 200g flour
- 3g salt
- 1 packet of baking powder
Instructions for Sablé Breton:
- Cream the egg yolks and sugar until pale and fluffy.
- Mix in the soft butter.
- Sift together the flour, salt, and baking powder, then incorporate into the butter mixture.
- Roll out the dough between two sheets of parchment paper to a thickness of 5mm.
- Freeze for 20 minutes, then cut out cookies using cookie cutters or rings.
- Re-roll any scraps and repeat.
- Bake at 170°C (338°F) for 15 minutes. Press down the center of each cookie while still warm to create a small well for the fillings.
- Let the cookies cool completely as they are fragile when hot.
Ingredients for Salted Caramel:
- 150g sugar
- 80g semi-salted butter
- 200g heavy cream
Instructions for Salted Caramel:
- Gradually melt the sugar in a saucepan over low heat, swirling the pan instead of stirring, until all sugar is melted and golden.
- Carefully pour in the hot cream (it will bubble and steam) and continue to cook for 5 minutes, stirring constantly.
- Remove from heat and mix in cold, cubed butter until smooth.
- Pour into a jar and allow to cool to room temperature. The caramel will thicken as it cools.
Assembly:
- Pipe or spoon the cooled caramel into the wells of each sable.
- Top with melted chocolate, spreading evenly.
- Chill in the fridge to set the toppings.
Enjoy! These Salted Caramel and Chocolate Breton Sables offer a perfect balance of textures and flavors, making them an ideal treat for any occasion. Their combination of sweet, salty, and buttery notes ensures they'll be a hit with all who try them.