Chocolate Sable with Foie Gras Cream
The word sable means "sand" in French - a classic and very popular French cookies. I made them exquisite as a special holiday treat; just put two together with a small scoop of foie gras cream.
- 100 g bittersweet chocolate (at least 70% cocoa solids), chilled and finally grated
- 320 ml AP flour
- 30 ml cornstarch
- 120 g butter (room temperature)
- 100 ml bitter cocoa powder
- 200-220 ml sugar (to taste)
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 large egg yolk
- fleur de sel (coarse sea salt)
- Beat the butter with castor sugar until fluffy. Add the egg yolk and salt. Mix well.
- Combine the flour, cornstarch, baking soda and cocoa powder. Add the dry ingredients to the butter and beat together until just combined but still crumbly. Fold in grated chocolate with a spatula. Mix only until everything is well incorporated. Do not overmix.
- Turn the dough out onto a smooth work surface and squeeze it so that it sticks together in a large clumps. Gather the dough into a ball, divide it in half, and working with one half at a time, shape the dough into logs (about 4 cm in diameter). Wrap the logs in plastic wrap and chill them for at least 30 minutes.
- Preheat the oven to 170C. Line 2 baking sheets with parchment paper. Slice logs into 1 ½ cm thick rounds with a sharp. Place cookies on the baking sheets, spacing about 5 cm apart.
- If you use madeleine pan, place 1 tbsp of batter into the center of each madeleine mold and lightly press it.
- Bake until cookies set on the outside, about 12 minutes. Remove the sheets from the oven and let cool about 5 minutes. Then remove from the sheets and completely cool on a rack.
RED WINE SYRUP
- 125 ml red wine
- 125 ml sugar
- 1 tsp pink peppercorns
- ¼ tsp cardamom seeds
- ½ bay leaf
- Crush cardamom and pink peppercorns with a blade of a knife.
- Pour the wine into a small saucepan, add sugar, spices, bring it to the boil and stir until sugar is completely dissolved.
- Lower the heat and continue cooking until the syrup begins to thicken and the liquid is reduced by ¼. Remove saucepan from the heat; strain syrup through a sieve, cool.
FOIE GRAS CREAM
- 80 g foie gras (cooked, cut into small cubes)
- 50 ml warm light (single) cream
- Salt, ground black pepper
- In a bowl combine foie gras with cream and beat them until smooth and creamy. Season with salt and pepper. Make 6 «cookie sandwiches». Take one cookie and spread about 2 tsp of filling on flat side of cookie. Top with another cookie, flat side down, and gently press together. Sprinkle with fleur de sel. Serve with red wine syrup.
Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for up to 1 month.