Sablé butter Sandwich Assorted box
Strawberry Cream Cheese & Whisky Dark Chocolate Butter Sandwich
Yield: 8 sandwich cookies
Storage: Refrigerated, up to 7 days
Ingredient
Sablé Base Dough (Total for 16 Discs)
Unsalted butter — 80 g
Brown sugar — 48 g
Egg — 20 g
All-purpose flour — 88 g
Baking powder — 1.4 g
Fine salt — 1.2 g
For Chocolate Variation
Dutch cocoa powder — 7 g
Reduce flour in that portion accordingly (see method)
Method
1. Prepare the Sablé Dough
Cream butter and brown sugar until smooth (do not over-aerate).
Add egg gradually and mix until emulsified.
Divide the mixture evenly into two portions.
Original Portion
Add half of the flour mixture. Mix just until combined.
Chocolate Portion
Replace 7 g flour with 7 g cocoa powder.
Sift cocoa with flour before adding. Mix just until combined.
Roll dough between parchment to 5 mm thickness.
Chill flat for 1 hour.
Cut 5–6 cm discs (16 total).
Bake at 160°C (320°F) for 16–20 minutes until golden.
Cool completely before filling.
Strawberry Cream Cheese Filling (for 4 sandwiches)
Full-fat cream cheese — 75 g
White chocolate — 60 g
Unsalted butter — 10 g
Freeze-dried strawberry powder — 7 g
Powdered sugar — 7 g
Lemon juice — 2 g
Pinch salt
2. Strawberry Cream Cheese Filling
Melt white chocolate gently (40–45°C max).
Beat cream cheese until smooth.
Add powdered sugar, strawberry powder, and salt.
Mix in melted white chocolate.
Add butter and lemon juice.
Chill 30–45 minutes until pipeable.
Whisky Dark Chocolate Ganache (for 4 sandwiches)
70% dark chocolate — 100 g
Heavy cream (35%) — 65 g
Glucose syrup — 10 g
Unsalted butter — 10 g
Whisky — 10 g
Pinch salt
3. Whisky Dark Chocolate Ganache
Finely chop chocolate.
Heat cream and glucose until just simmering.
Pour over chocolate. Let sit 1 minute.
Stir until smooth.
Add butter and mix until glossy.
Cool to 35–40°C.
Stir in whisky and salt.
Let set until pipeable.
Assembly
Pipe 18 g filling per sandwich.
Leave a 2–3 mm border.
Gently press top cookie.
Let rest 1 hour at room temperature.
Refrigerate in airtight container.
Storage
Refrigerate at 4°C.
Best enjoyed within 7 days.
Bring to room temperature 30–45 minutes before serving.
Bon Appetite!