Here are the recipes for a homemade sablé and a homemade praline that our chef Toni uses, in this case, to make a delicious gianduja dessert, 100% vegan.
Sablé:
170gr wheat flour
140gr margarine
60gr powdered sugar
3gr impeller
2gr salt
25gr almond flour
20gr rum
Mix the ingredients one by one until a homogeneous dough is obtained.
Roll out the dough and make discs of 5 centimeters. Bake at 180ºC for 8-9 minutes.
Homemade praline:
150gr toasted almonds
150gr roasted hazelnut
100gr sugar
100gr coconut sugar
1 vanilla pod
Cook all the ingredients in a saucepan over low heat until the sugar has caramelized a little.
Let the ingredients cool on a sheet of paper.
Once it is cold, grind all the ingredients together to obtain a homemade praline.
Gianduja:
200gr chocolate 56%.
40gr cocoa butter
350gr homemade praline
Melt the chocolate and cocoa butter, add to the homemade praline.
Place the sablés in the mold.
Lower the gianduja to 33°C and pour the gianduja on top of the sablés, leave to crystallize for 24 hours.
Bathroom gianduja:
500gr chocolate 56%.
50gr hazelnut paste
50gr almond paste
Toasted hazelnuts
to each sablé with the gianduja and decorate with hazelnuts before it crystallizes.
