This week, it's Barbara from Bungalow Barbara who chose the recipe, and she made a very seasonal choice: sablés. After reading many positive comments from other members, I decided to double the quantity. As for the flavours, mine were done to the tune of spices and parmesan cheese. They are very easy to prepare, tender as well as flaky and have an unrivaled butter tinge. Then again, with the amount of butter thrown in those cookies, that does not come as a surprise. No reason to deprive yourself of your lovely sablés, though: 'tis the season to be jolly, after all!
Thanks to Barbara for this wonderful choice, and if you want to read the original recipe, you'll just have to visit her blog. And don't forget to check the other members fantastic contributions to this week's Tuesday with Dorie.
Thanks to Barbara for this wonderful choice, and if you want to read the original recipe, you'll just have to visit her blog. And don't forget to check the other members fantastic contributions to this week's Tuesday with Dorie.
Cette semaine c'est Barbara de Bungalow Barbara qui a choisi la recette. Elle a fait fait un excellent choix pour cette période de l'année: les sablés. Après avoir lu les commentaires positifs des autres membres, j'ai décidé de doubler la quantité. J'ai décliné les miens aux épices et au fromage parmesan. Ils sont très très faciles d'exécutions, tendres et feuilletés à la fois avec un goût incomparable de beurre. C'est normal, me direz-vous avec la quantité qu'il y a dans ces biscuits... Ne vous en privez surtout pas, c'est le temps des fêtes après tout!
Merci à Barbara pour ce magnifique choix, pour la recette originale en anglais, rendez-vous sur son blog. Et n'oubliez pas de jeter un coup d'oeil aux splendides réalisations des autres membres de Mardis avec Dorie.
Parmesan Cheese Sablés
Via Dorie Greenspan's book: Baking from my Home to yours
227 g (1 cup /2 sticks ) unsalted butter, at room temperature
100 g (3/4 cup) parmesan cheese
2,5 ml (1/2 tsp) salt
100 g (3/4 cup) parmesan cheese
2,5 ml (1/2 tsp) salt
1 ml (1/4 tsp) ground black pepper
2 large egg yolks
272 g (2 cups) all-purpose flour
2 large egg yolks
272 g (2 cups) all-purpose flour
Working with a stand mixer, with a paddle attachment, beat the butter at medium speed until smooth and very creamy.
Add the parmesan cheese, the ground pepper and salt and beat until well blended, about 1 minute. The mixture should be smooth, not fluffy and airy.
Reduce the mixer speed to low and beat in 2 of the egg yolks, beating until the mixture is homogeneous.
Turn off the mixer. Pour in the flour and the parmesan cheese, pulse the mixer at low speed about 5 times, a second or two each time.
Take a peek -- if there is still a lot of flour on the surface of the dough, pulse a couple more time.
Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough and the dough looks uniformly moist.
Scrape the dough out onto a smooth work surface, gather it into a ball and divide it inhalf.
Shape each piece into a smooth log about 9 inches long: it's easiest to work on a piece of plastic wrap and use the plastic to help form the log.
Wrap the logs well and refrigerate them for at least 3 hours.
Preheat the oven to 350°F (180°C).
Line two baking sheets with parchment or silicone mats.
Slice the log into 1/3-inch-thick cookies.
Place the rounds on the baking sheets, leaving an inch of space between them.
Bake one sheet at a time for 15 to 18 minutes, rotating the baking sheet at the midway point.
Remove from the oven and let the cookies rest a minute or two before carefully lifting them onto a rack with a wide metal spatula to cooL to room temperature.
