Hazelnut Sablés with Dark Chocolate Pastry

I can guide you in the preparation of Hazelnut Sablés with Dark Chocolate Pastry. This is a classic and delicious pairing that combines the crumbliness of hazelnut cookies with the richness of chocolate.

Ingredients

For the sablés:

• 150 g of all-purpose flour
• 100 g of cold butter, cubed
• 50 g of powdered sugar
• 40 g of finely chopped hazelnuts
• 1 egg yolk
• A pinch of salt

For the dark chocolate pastry:

• 100 g of dark chocolate
• 1 teaspoon of butter

Preparation

1. Start with the preparation of the sablés. Put the flour, finely chopped hazelnuts, powdered sugar, and a pinch of salt in a mixer and blend everything briefly.
2. Add the cold butter cubes and blend again until you obtain a sandy mixture.
3. Add the egg yolk and mix until you form a uniform dough.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
5. Preheat the oven to 180 °C (160 °C if fan-assisted).
6. Roll out the dough with a rolling pin on a lightly floured surface until it is about 5 mm thick.
7. Cut out the sablés using a cookie cutter or a knife and place them on a baking tray lined with parchment paper.
8. Bake the sablés for about 10-12 minutes or until they are slightly golden.
9. Let the cookies cool completely on a wire rack.

For the dark chocolate pastry:

1. Chop the dark chocolate and melt it in a double boiler or in the microwave, adding a teaspoon of butter to give the pastry a shine.
2. When the chocolate is completely melted and smooth, use a kitchen brush to spread it on the back of the cooled sablés, creating an even layer.
3. Place the cookies in the refrigerator for a few minutes until the chocolate has set.

Trivia

Hazelnuts are a highly appreciated ingredient in Italian pastry, especially in Piedmont, where the famous Piedmont PGI Hazelnuts are produced. In many Italian sweets, such as in hazelnut paste or gianduiotto, their presence is an emblem of quality and tradition.

Happy cooking and enjoy your meal!