Dominique Ansel returns to her baking roots for the holiday season.
“Sablés Viennois is one of the first things I learned to bake,” says pastry chef and bakery owner Dominique Ansel in New York. “It’s one of those recipes you grow up eating and baking at home in France.”
Classic French butter cookies, featured in the chef’s new cookbook The sweetest moments in life, they only require six ingredients and “are so simple and comforting,” says Ansel.
These Peppermint Hot Chocolate Cookies are the ultimate winter treat — get the recipe
“They’re great for a simple baking project with the family so you can snack on cookies all weekend, and they’re really fun for the holidays when you dust them with a bunch of confectioners’ sugar and dip them in hot chocolate,” says the chef, who first created the viral Cronut and now has bakeries in New York and Las Vegas.
Sablés Viennois by Dominique Ansel
1½ cups plus 1½ tablespoons (12¾ oz.) unsalted butter, at room temperature
1 cup plus 2½ tsp. (about 4⅛ oz.) powdered sugar
3⅓ cup (about 14¼ oz.) all-purpose flour
2 larger egg whites
½ teaspoon kosher salt
½ teaspoon pure vanilla extract or vanilla bean paste
1. Preheat oven to 350° with racks in the top and bottom thirds of the oven. Line 2 large rimmed baking sheets with silicone baking mats or parchment paper.
2. Mix the butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or use a hand mixer) on low speed until combined, about 2 minutes. Increase the speed to medium high; beat until light and fluffy, about 3 minutes. Reduce speed to medium-low; gradually stir in the flour, 1 cup at a time, until combined. Add egg white snow, salt and vanilla with the last addition of flour; continue beating on medium-low until evenly combined, stopping to scrape down sides of bowl as needed, about 3 minutes.
3. Using a rubber spatula, transfer the batter to a piping bag fitted with a ⅜-inch star tip. Scoop batter onto baking sheet (about 9 cookies per sheet) into round rosettes or swirls (2 to 2½ inches wide by ½ inch high), leaving about ½ inch of space between cookies.
4. Bake in the oven until the cookies are lightly golden, 12 to 14 minutes, rotating the baking sheets from top to bottom halfway through baking. Remove from the oven and let cool completely on the baking sheets before serving, about 10 minutes.
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Active time: 20 minutes
Total time: 45 minutes
Categories: Trends
Source: HIS Education