Hazelnut Sablé with Dark Chocolate Puff Pastry

Name: Hazelnut Sablé with Dark Chocolate Puff Pastry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: Butter; Type 00 flour 1 cup; Powdered sugar &frac13; cup; Nut flour 1.75 oz; Egg yolks 1; Dark chocolate 2.1 oz; Fresh liquid cream 0.7 tbsp; Dark chocolate 70% sheets 12

222

Calories per serving

Energy Kcal 222
Carbohydrates g 21.4
of which sugars g 13.4
Protein g 2.9
Fats g 13.8
of which saturated fat g 6.61
Fiber g 0.8
Cholesterol mg 39
Sodium mg 4

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Makes: 12
Note + the time for chilling in the refrigerator for the cream and the dough

PRESENTATION

Oh man, hazelnut sablé. It’s a classic French treat that just knows how to win people over. Tender, buttery bites with rich, nutty flavors. Really, really good stuff. This cookie comes from the traditional French sablé technique, which gives it that famous crumbly texture everyone loves. Seriously, everyone. What makes these hazelnut sablé cookies stand out? It's the roasted hazelnuts mixed right into the dough. Little bits of crunch, and a toasty aroma that fills your kitchen—super nice. You might spot them stacked in a French patisserie window or served during a cozy afternoon tea.

When you bite into one, you’ll notice how the hazelnuts and buttery dough blend perfectly with the deep, smooth layer of dark chocolate on top. And listen, these dark chocolate cookies aren’t just a snack—they’re like a little escape to a Parisian café, especially with coffee or tea. Pretty awesome, right?

If you love elegant but approachable sweets, hazelnut shortbread cookies are perfect for breakfast or a fancy afternoon hangout. They hit that sweet spot between crispy and melt-in-your-mouth, thanks to the French sablé style. Some folks? They dip half the cookie in extra chocolate for a richer touch, making chocolate-dipped sablé that look as good as they taste.

This French sablé recipe is all about those easy joys—a mix of moist hazelnut, smooth chocolate, and crunch in every bite. Whether you’re after chocolate hazelnut biscuits to share with friends or just a treat for your morning coffee, these cookies deliver that little moment of indulgence. For real. They taste fancy without being over the top—making breakfast or tea feel special. With their blend of hazelnut sablé, dark chocolate, and that French knack for baking, they hit the mark for anyone who loves sweet, rich flavors in their homemade desserts. So, next time you’re looking to add a touch of French flair to your day, these tasty cookies are just the thing. No question.

INGREDIENTS

222

Calories per serving

Ingredients for 12 cookies: Butter (75 g); Type 00 flour 1 cup (125 g); Powdered sugar ⅓ cup (50 g); Nut flour 1.75 oz (50 g); Egg yolks 1

for the chocolate cream: Dark chocolate 2.1 oz (60 g); Fresh liquid cream 0.7 tbsp (10 g)

for garnish: Dark chocolate 70% 12 - sheets

Preparation

How to prepare Hazelnut Sablé with Dark Chocolate Puff Pastry

To prepare the hazelnut sablés with dark chocolate puff pastry, start with the hazelnut shortcrust pastry. Place the cold butter from the refrigerator, cut into pieces, into a mixer with the all-purpose flour 1 and pulse briefly to achieve a sandy texture 2. Add the egg yolk 3,

the hazelnut flour 4 and powdered sugar 5; blend for a few seconds 6.

Transfer the dough to a work surface 7 and compact it with your hands 8 to obtain a smooth and compact pastry. Form a ball, flatten it slightly, and wrap it in plastic wrap 9, placing it in the refrigerator to firm up for at least 30 minutes.

In the meantime, prepare the chocolate cream that will help the chocolate puff pastry adhere to the cookie. Chop the dark chocolate 10 and heat the cream in a saucepan 11. When the cream is about to boil, melt the coarsely chopped chocolate together with the hot cream in a double boiler, ensuring the water underneath does not touch the bowl 12.

When the cream is ready 13, use a spatula to place it in a piping bag without a nozzle, to which you can make a hole. After the necessary time, remove the shortcrust pastry from the refrigerator 14 and place it between two sheets of parchment paper. Roll out a rectangle 1/5 inch thick 15,

trimming the edges with a knife 16. Once finished 17, refrigerate the dough for another 15-20 minutes. Using a knife, cut rectangles from the still cold pastry of the same size as the dark chocolate sheets 18 (alternatively, you can use a fluted pastry wheel for a wavy pattern):

you should have 12 cookies in total 19. Place cookies on a baking sheet lined with parchment paper 20 and bake in a preheated static oven at 356°F for 20-25 minutes (320°F for 15-20 minutes if using a convection oven). When ready, remove from oven and let cool on a wire rack. At this point, you can assemble your sablés: with the piping bag, place some of the chocolate cream you prepared on one side of the puff pastry 21;

lay the puff pastry on the cookie 22, repeating the operation for all the others. Once done 23, you can serve and enjoy your hazelnut sablés with dark chocolate puff pastry 34.