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February 16, 2010

マカロンの次はサブレ? Next to macaron : sablé? sablé au chocolat

I must confess that my passion towards macarons has been getting deceased since I ate so many of them in France and then I had the morning sickness which got me away from several sweets. Also, macarons got popular enough in Japan and we can see them everywhere. Then I wondered what's next and I came across sablé. In that evening, Carl visited us with a box of sablés and I was sure the next thing (for me ) was sablé.

We have the famous sablé called Hato (pigeon) sablé in Japan (specialty of Kamakura) so we are already familiar with sablés. Sablé is said to be originally from Normandy and refers a crispy cookie. I learned there is also a city named Sablé something. I am not so sure how different it is from cookies, so I must learn more.

YouTubeでこんなのを見つけた。I found this at YouTube.
Recette du sablé au chocolat par Pierre Hermé
I have never seen him, but it was a kind of shocking to find he's a kind of large.

It's St. Valentine's day so I baked sablés au chocolat!


材料 Ingredients
有塩バター 100g of salted butter (beurre demi-sel)
さとう   100g of sugar
卵     2個 two eggs
ココアパウダー 40g of cacao powder
小麦粉   300g of flour

1) 柔らかくしたバターにさとうを加えて混ぜます。Add the sugar into the soft butter and mix well.

2) 卵を加えて更に混ぜます。Add the eggs and mix.

3) 合わせてふるっておいたココアパウダーと小麦粉を混ぜ、こねていきます。Add the cacao powder and the flour (shifted together) and knead well.

4) 棒状にして、冷蔵庫で冷やします。 Make several bars and cool in a fridge.

5) ナイフで切って、鉄板に並べたら、170℃のオーブンで15分ほど焼きます。Cut in pieces with a knife and put them on a cooking plate. Bake them in the oven preheated to 170 C for about 15 minutes.



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