RECIPE: White Chocolate and Raspberry Sable Biscuit Stack

EQUIPMENT:

• Oven set to 170c

• Round biscuit cutters (I used 6cm)

• Piping bag and star nozzle

INGREDIENTS:

Vanilla Sablé Biscuit

• 250g Plain Flour

• 100g Icing Sugar, sieved

• 200g Butter, cold and cubed

• 2g Salt

•  40g Egg Yolk

• 1 Vanilla Pod

White Chocolate Chantilly

• 100g White Chocolate (finely chopped)

• 600ml Double Cream

METHODS:

For the Sablé Biscuit…

Sand together the flour, sugar, salt, and butter until there are no lumps of butter. Scrape out your vanilla pod into the egg yolk, mix and then finish the sablé  by folding everything together until it comes together as a nice smooth dough (this dough is best mixed by hand). Wrap in cling film and rest in the fridge until firm.

Once rested, bring your dough out at room temperature until it becomes nice and pliable (shouldn’t be longer than 30 minutes on a cold day). Once ready, roll to 0.5cm thick and cut your circles, spread across onto your baking trays and chill once more for 30 minutes. Once chilled for the final time bake for 10-12 minutes until starting to go golden. Remove and leave to cool completely on a wire wrack.

For the White Chocolate Chantilly…

Heat half of the cream to a light boil, pour over the white chocolate and leave for a few moments then mix together until smooth. Add the rest of the cream and mix until evenly mixed through. Cover the surface with clingfilm then refrigerate for at least a few hours.

Once your biscuits are baked and cooled whip up the cream and pipe on one half of the biscuit pair. Finish with raspberries before topping with the second biscuit, dusting with icing sugar and serving.