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French · Baking
Pierre Hermé's Viennese Chocolate Sablé
Tender, crumbly cookies with a rich chocolate flavor from the famous pastry chef's recipe.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Beat the butter with confectioners' sugar until creamy, add the egg white, and mix until combined.
2
Fold in the dry ingredients: flour, cocoa powder, and salt.
3
Bake at 160°C (320°F) for 15-17 minutes.
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