Sablés viennois by Pierre Hermé
Picasso confectionery, as the French Vouge called it, in addition to selling outrageously fine macaroni and other sweets in several of its stores in Paris (but also Tokyo and London) is the co-author of several books. The recipes are irresistible, and I will share with you one recipe for two types of cookies. They are easy and quick to make, the ingredients are the most basic, without any culinary overdoings, and the biscuits are extremely crispy and delicious! Try it. Pierre will not disappoint you :)).
Preparation steps
- Sablés viennois Beat the butter with a pinch of salt until foamy. Add powdered sugar and beat until the mixture becomes creamy and homogeneous. Stir in the beaten egg whites. Add the flour and mix well until you get a nice homogeneous mixture.
- Place the mixture in a molding machine. Using a star-shaped attachment, make round shapes directly on baking paper. Since I didn't have a pump, I made small balls out of the mixture, pressed them between my palms, which gave me flat oval shapes, on the front of which I made three incisions with a knife.
- Chocolate sablés viennois Mix flour and cocoa and set aside. In a bowl, beat the butter until creamy. Add sugar and a pinch of salt to the butter and continue to stir until the mixture becomes light and creamy. Stir in the beaten egg whites, let it blend well with the cream. Add flour mixed with cocoa and mix.
- Place the mixture in a molding device and with an extension and make it in the shape of the letter W. Mine had the shape of the first biscuits. Bake both mixtures for 10-12 minutes at 180 degrees (depending on the thickness and shape of the biscuits, be careful not to burn).
Serving
To make the biscuits crispy and delicate, don’t mix the mixture too much.
