For me these Sable Biscuit stacks are, on a good day, a less messy version of a Mille Feuille. A version which hopefully doesn’t involve you getting covered in crumbs and self-hatred along the way.
This is also only one version of a very versatile format, which I’m always here for. So play around (I’ve included two recipes to show you, literally. Literally? LITERALLY. ) #eatmoreSablestacks.
RECIPE:
SABLE DOUGH
250g PLAIN FLOUR
100g ICING SUGAR (Sieved, minimal mixing in this dough means we really don’t have the margin to ‘work the sugar out’ ie get rid of the lumps through mixing. I KNOW. BORING)
200g UNSALTED BUTTER (VERY COLD. VERY CUBED. Boo rules to follow but have you SEEN how much butter in this recipe there is? She’s such a DIVA in this recipe we have to make sure she has a second dressing room because it’s THAT important we handle her well)
2g SALT
40g EGG YOLK
WHITE CHOCOLATE CHANTILLY
300ml DOUBLE CREAM
150g WHITE CHOCOLATE
300ml DOUBLE CREAM (No, this is not a typo. These quantities are used at different points in the recipe)
150g MASCARPONE CHEESE
FRESH RASPBERRIES (2-3 Punnets)
BEFORE YOU START…
Preheat your oven to 170c (Fan Oven- 180c for other, less powerful ovens)
Grease and line two baking trays.
METHODS:
FOR THE SABLE DOUGH…
Sand the butter, icing sugar, salt and flour together until you have a coarse sandy texture and no large lumps of butter remain. Add the yolk and mix everything together until just combined. Pour everything from the bowl onto a counter and bring the dough by hand, working slightly until smooth. Wrap the dough in clingfilm and rest in the fridge for 1-2 hours until firmed up. (OR IF YOU CAN, REST OVERNIGHT. I told you she was a Diva…)
Remove from the fridge and roll out to the thickness of a coin or to however thick you want your biscuits. Cut and evenly space across the two baking trays and return to the fridge for a further 1-2 hours until set solid.
Preheat your oven and bake the biscuits straight from the fridge for 10-12 minutes until starting to turn golden. Leave to cool on the baking tray completely. (BREATHE A SIGH OF RELIEF WHEN THEY DON’T SPREAD AND LOOK FABULOUS WELL DONE YOU! You conquered the Diva!)
FOR THE WHITE CHOCOLATE CHANTILLY…
Heat the cream until just about the boil, pour over the chocolate and leave for a few moments before whisking until smooth. Cover in clingfilm and leave to cool completely in the fridge. (FOR THIS CHANTILLY RECIPE YOU CAN SWAP IN ANY OTHER CHOCOLATE OR INFUSE YOUR CREAMS WITH ANY FUN HERBS OR SPICES. FUN TO BE HAD. LOTS OF FUN TO BE HAD)
Once the ganache base has chilled completely, add the rest of the cream and mascarpone and whip to firm peaks (ensuring not to over whip it!)
To Assemble: Pair up your biscuits, pipe the cream evenly around the base, leaving a space for the raspberries. Fill the middle with more cream before placing on the top biscuit. Dust with icing sugar and enjoy!
NB: These biscuits can be made in advance and stored in an airtight container for 2 days before assembly if you wanted to work ahead.
