Viennese chocolate sable by Pierre Erme
Composition / ingredients
2
Servings:
Step-by-step cooking
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Heat the oven to 180 C. To begin with, we take two bowls. In one bowl, whisk the butter and powder into a fluffy foam, and in the other, whisk the whites to a density. To the creamy mass, add the sifted flour with cocoa and beat everything well with a mixer. And at the end, add the whipped whites to our chocolate mass and mix gently either with a spatula or a mixer at the lowest speed. We send the dough into a pastry bag and use it to plant cookies. Bake cookies for 10 -12 minutes. Let it cool down a little, because the cookies, while hot, are very fragile. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Powdered sugar - 374 kcal/100g
- Egg whites - 44 kcal/100g
