Viennese Sable cookies with milk chocolate ganache
4 servings
60 minutes
Viennese sable cookies with milk chocolate ganache are an exquisite dessert from European culinary tradition. Their tender, crumbly dough rich in creamy flavor pairs perfectly with velvety chocolate ganache, creating a harmony of sweetness and sophistication. The Viennese sable is airy due to a special dough mixing technique, and its shape resembles the refined pastries of old Vienna. These cookies are perfect for tea time, enhancing the taste of black or fragrant herbal tea. They evoke the warmth of home baking, while the chocolate ganache adds a touch of elegance, making the dessert a favorite among connoisseurs of refined sweets.
1
Whip the butter with the powder into a light cream. Add the egg white, vanilla, and salt. Whip everything together. You can use a mixer on low speed.
- Butter: 190 g
- Icing sugar: 75 g
- Egg white: 1 piece
- Vanilla: to taste
- Salt: pinch
2
Gradually add flour. Whisk until the dough is uniform. The dough should be airy, so it shouldn't be kneaded for long.
- Wheat flour: 220 g
3
Fill the pastry bag with dough. Place cookies on a baking sheet lined with parchment paper, leaving 2-3 cm between them.
4
We send to the oven preheated to 180 degrees for 10-15 minutes (depending on your oven). The cookies should not brown too much.
5
Melt the milk chocolate in a water bath. Combine with cream (10-20%) until smooth. Cool and refrigerate for 10 minutes.
- Milk chocolate: 90 g
- Single cream 10% fat: 50 ml
6
We connect the cookie halves with ganache.
