Viennese Chocolate Sable
6 servings
40 minutes
Viennese chocolate sablé is a refined cookie from Austria, where pastry art reaches the highest level. Its texture is delicate and crumbly, while the rich cocoa flavor perfectly complements the creamy buttery taste. The origins of this dessert trace back to the rich tradition of Austrian baking, where special attention is paid to quality ingredients and exquisite shapes. Sablé piped onto a baking sheet in an elegant W shape becomes not just a treat but a symbol of pastry aesthetics. It pairs perfectly with morning coffee or evening tea and serves as an excellent complement to light fruit desserts. Its preparation requires precision and attention to detail, but the result delights with magnificent taste and stunning appearance.
1
Sift the flour and mix it with cocoa.
- Wheat flour: 260 g
- Cocoa powder: 30 g
2
Whip the butter to a creamy consistency, add powdered sugar and whip. Powdered sugar cannot be replaced with regular sugar.
- Butter: 250 g
- Icing sugar: 100 g
3
Whisk the egg whites with salt.
- Egg white: 2 pieces
- Salt: pinch
4
Add the egg whites to the butter and mix until smooth. Then add the flour with cocoa and mix.
- Butter: 250 g
- Egg white: 2 pieces
- Wheat flour: 260 g
- Cocoa powder: 30 g
5
Line a baking tray with parchment, fill a syringe with the prepared mixture, and pipe cookies in the shape of W onto the parchment. Bake for 10-12 minutes in a preheated oven at 180 degrees.
6
Let the cookies cool.
