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Baked Goods, Recipes September 18, 2023

Viennese Sablés (Marquisettes)

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I have always loved Delacre’s Mar­quisette cook­ies, which I used to pur­chase from spe­cial­ty stores grow­ing up. When I returned home from uni­ver­si­ty, I was dis­mayed to find that they were no longer avail­able at any of the places I had used to fre­quent, and knew that I had to try to make some viable alternative. 

The prin­ci­pal issue I’ve had in mak­ing these sablés is get­ting them to retain their ‘shell’ shape. Since the mix­ture has the con­sis­ten­cy of a wet dough or very thick bat­ter, as opposed to that of a firmer dough, the pret­ty ridges do tend to bake out in the oven; how­ev­er, adding more flour to thick­en the con­sis­ten­cy makes the mix­ture much more dif­fi­cult to pipe out. I find that it helps to pipe out the bat­ter, and then chill it in the freez­er for at least 5 hours before bak­ing — I have actu­al­ly chilled the piped bat­ter overnight, which I think is ide­al, but you can make do with 2 hours in a pinch.

Ide­al­ly, the cook­ies are done when they turn a light gold­en-brown. How­ev­er, some­times I find that the edges and bot­tom brown too quick­ly, while the body of the cook­ie itself is still too pale. I rem­e­dy this by broil­ing the cook­ies on low for about 30 sec­onds to 1 minute — watch your sablés care­ful­ly if you do this! They will go from ane­mic to burned spec­tac­u­lar­ly quick­ly, as I’ve had occa­sion to discover. 

You can dip the cook­ies in choco­late, either semi­sweet or bit­ter­sweet (I per­son­al­ly pre­fer bit­ter­sweet). I like to enjoy these sablés as any­thing from an after­noon treat, to a lighter dessert after a long day. There’s no wrong way to eat them!

Viennese Sablés

A sablé is a rich, but­tery short­bread-esque cook­ie that is sweet but too sweet, and often come in a ‘shell’ shape dipped in choco­late. They are sur­pris­ing­ly dif­fi­cult to pur­chase on a stand­alone basis, and more fre­quent­ly come as one mem­ber of a vari­ety pack.
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Prep Time 3 hours
Cook Time 15 min­utes
Serv­ings: 4 peo­ple
Course: Dessert, Snack
Ingredients Method

Ingredients
  

  • 7 tbsp unsalt­ed but­ter, softened
  • 2 oz con­fec­tion­er’s sug­ar (about .45 cups)
  • 4 ½ oz pas­try flour, sift­ed (about 1.2 cups)
  • 1 egg yolk
  • 2 tbsp whole milk
  • ¼ tsp salt
  • 1 tsp orange zest (option­al)
  • 5 oz bit­ter­sweet choco­late chips

Method
 

  1. Add but­ter, sug­ar, flour, egg yolk, milk, salt, and orange zest (if desired) to the bowl of a stand mix­er. Using the pad­dle attach­ment, mix on medi­um speed until com­bined. You will end up with a rel­a­tive­ly sticky, smooth mix­ture, some­where between a bat­ter and a dough.
  2. Trans­fer the bat­ter to a pip­ing bag fit­ted with an open star tip. As the bat­ter is a bit thick, you can microwave it for about 10–12 sec­onds before­hand to soft­en it so that it is eas­i­er to pipe.
  3. Pipe the bat­ter in about 2–2.5″ strips on a greased cook­ie sheet. To bet­ter allow the cook­ies to retain their shape, chill the bat­ter in the freez­er for at least 2 hours.
  4. Bake at 350° for around 12–15 min­utes, or until just gold­en brown. Let cool for about an hour.
  5. Place the choco­late in a heat­proof bowl, then posi­tion the bowl over a saucepan of sim­mer­ing water. Stir the choco­late occa­sion­al­ly until melt­ed. Dip the cook­ies in the choco­late and allow to cool on a bak­ing rack.

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