Ingredients
- 80g Unsalted butter
- 40g Powdered sugar
- 1g Salt
- 1 Egg yolk
- 2g Vanilla extract
- 80g Cake flour
- 10g Cocoa powder
- 50g Almond powder
- 40g Sugar
- 15g Unsalted butter
- 0.5g Salt
- 30g Whipping cream
- 50g Unsalted butter
- 15g Powdered sugar
- a pinch of Salt
- 3g Cocoa powder
- 30g Dark couverture chocolate
- 10g Whipping cream
Instructions
Making Saber Cookie Dough
- Whip butter at room temperature with a hand mixer, add powdered sugar and salt, and whip until the color is bright.
- Add egg yolk and vanilla extract and whip.
- Add soft flour, cocoa powder, and almond powder and mix.
- Place the dough on the parchment paper, cover the parchment paper, and roll it out evenly (approximately 3mm).
- Harden in the refrigerator for about an hour.
Making Caramel Syrup
- Put sugar in a saucepan and heat until sugar is completely dissolved.
- Add butter and salt and simmer, stirring, until brown.
- Remove from heat, divide fresh cream, mix, put in a bowl, and cool at room temperature.
(When it cools down, put it in a piping bag)
Making Chocolate Buttercream
- Whip butter at room temperature, add powdered sugar, and whip for about 3 to 4 minutes.
(Butter increases in volume and brightens color)
- Add cocoa powder and melted dark chocolate and whip.
- Add fresh cream at room temperature and whip to make the cream, then put it in a piping bag.
- Cut the hardened Saber cookie dough with a cutter, place it on a perforated mat, and bake in a 170-degree oven for 12 minutes.
- After cooling completely, squeeze the chocolate buttercream and squeeze the caramel in the middle of the sandwich.
- It's delicious to eat after hardening the cream in the refrigerator or freezer.
Notes
- Cookie cutter size : 4.5cm
- about 23 sets about 46 ea
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