Chocolate and caramel sablés by Yann Couvreur

Today, one of the many safe bets that one can enjoy in Yann Couvreur’s pastry shops in Paris is made with a focus on tradition. Gourmet products such as a chocolate pate sucrée, to which is added a semi-salted butter Breton sablé, the crunchy touch of a pailleté, and a caramel chocolate ganache. This is one of the usual characteristics of the patisserie that has been the strongest in Paris in recent times. Gourmand, full and, above all, freshly prepared proposals. It is in fresh products that one can best appreciate the meaning of exclusive service. We can see this in the article that we dedicate to this chef in so good #21 and from which we now extract this crunchy bite.

Measurements for 10 sablés

Chocolate pâte sucré

35 g butter
30 g confectioners’ sugar
1 u egg yolk
60 g flour T55
15 g cocoa powder

In the bowl of a mixer fitted with the paddle, mix the butter and sifted confectioners’ sugar until light and fluffy. Add the egg yolk and then the flour and cocoa powder previously sifted. Mix thoroughly, gather to a ball, wrap in plastic wrap and reserve in the refrigerator for 1 hour. Pre-heat the oven to170¼C. Roll out the dough to a thickness of 1.5 mm. Cut out 10 disks with the help of an 8-cm-wide ring. Bake in a convection oven for 4 minutes.

Sablé breton

50 g semi-salted butter
20 g butter
20 g confectioners’ sugar
1/2 teaspoon of fleur de sel
3 g cooked egg yolk, passed through a sieve
60 g flour T55/li>
12 g potato starch

In the bowl of a mixer fitted with the paddle, mix the butters and sifted confectioners’ sugar until light and fluffy. Gradually and in order mix in the fleur de sel, cooked egg yolk, flour and starch (previously sifted). Gather to a ball, wrap in plastic wrap and reserve in the refrigerator for 1 hour. Pre-heat the oven to 170¼C. Roll out the dough to a thickness of 6 mm. Cut out 10 disks with the help of an 8-cm-wide ring. Cut out the center with a 3.5-cm ring. Place the dough rings into the 8-cm rings and bake for 12 minutes.

Caramélia ganache

6 cl cream
65 g Caramélia couverture

Bring the cream to a boil and pour over the chocolate in three stages. Mix and allow to cool.

Crispy praliné

40 g gianduja
20 g pailleté feuilletine
1 g fleur de sel

Melt the gianduja, add the pailletŽ feuilletine and fleur de sel. Mix thoroughly. Roll out between two parchment paper sheets to a thickness of 4 mm. Cut out 10 disks with the help of a 3.5-cm ring.

Chocolate décor

50 g dark chocolate
10 g pailleté feuilletine
1 g fleur de sel
1 g fine chocolate bits

Mix all the ingredients (except the dark chocolate) to obtain a rough mixture. Temper the dark chocolate and spread on an acetate sheet, sprinkle with the previous mixture and leave to set for 2 minutes. Cut out 8-cm-wide disks. Reserve at room temperature for 30 minutes before peeling off the sheets.

Montage

Place a disk of sablé breton on top of each disk of pâte sucré and insert a disk of crispy praliné into the center. Coat with the Caramélia ganache with the help of a piping bag and finish with the chocolate décor.