Bachour the Baker

SABLÉ

Sablé

Yields 2 Full Trays

Sablé Dough
12 ounces/360 grams unsalted butter, cut in small cubes,
softened
24 ounces/720 grams all-purpose flour
10 ounces/280 grams confectioner’s sugar
Pinch of salt
3.5 ounces/100 grams almonds, finely ground/almond flour
3 large whole eggs
In a stand mixer fitted with the paddle attachment, add
butter, flour, sugar, salt and almond flour and beat until the
mixture resembles breadcrumbs. Add eggs and bring the
mix together until it forms a ball.
Roll the dough between 2 pieces of parchment paper to 1/8
inch/0.31cm thickness.
Cover in plastic wrap and refrigerate until ready to use.

Chocolate Sablé

Yields 2 Full Trays

Chocolate Sablé Dough
12 ounces/360 grams unsalted butter, cut in small cubes, soft-
ened
24 ounces/680 grams all-purpose flour
1.3 ounces/40 grams cocoa powder
10 ounces/280 grams confectioner’s sugar
Pinch of salt
3.5 ounces/100 grams almonds, finely ground/almond flour
3 large whole eggs
In stand mixer fitted with the paddle attachment add butter,
flour, cocoa powder, sugar, salt and almond flour and beat
until the mixture resembles breadcrumbs.
Add the eggs and bring the mixture together until it forms
a ball.
Roll dough to 1/8 inch/0.31cm thickness between two piec-
es of parchment paper.
Cover in plastic wrap and refrigerate until ready to use.

Bachour the Baker 153



Lemon Basil Tart

Yields 12 Tarts

Sablé Dough
1 recipe Sablé Dough (see recipe page 152)

Lemon Basil Curd
13 ounces/400 grams whole eggs
10 ounces/300 grams granulated sugar
10 ounces/300 grams fresh lemon juice
Zest of 2 lemons
10 ounces/300 grams unsalted butter, softened
1 bunch of fresh Basil/8 grams basil leaves, washed and dried
3 each/7.5 grams silver gelatin sheets*
Soak gelatin in ice water until softened; squeeze out excess
water and set aside.
Over a Bain Marie (hot water bath) cook eggs, sugar, lemon
juice and zest until 185°F/82°C. Add the hydrated gelatin
and mix well.
Cool the mixture to 104°F/40°C and emulsify with the but-
ter and basil leaves with a hand blender. Set aside.

Citrus Segments for Garnish
36 lemon segments
36 orange segments
36 grapefruit segments

To Shape and Bake Tart Shells
Sablé Dough
Unsalted butter, as needed
Roll Sablé dough to 1/8 inch/0.31cm thickness between two
pieces parchment paper. Cover in plastic wrap and refriger-
ate until ready to use.
Butter 12 small tart molds and cut dough to fit.
Line and trim each mold and freeze for at least 1 hour be-
fore baking.
Preheat oven to 325°F/165°C.
Place lined tart molds on a sheet pan. Bake for about 15
minutes until lightly golden.

Assembly
Lemon Basil Curd
Citrus Segments
Pour the Lemon Basil Curd into the cooled baked tart shells.
Let set in refrigerator at least 1 hour before use. Before serv-
ing decorate each tart with 3 segments of each fruit on top
of the tarts.

*Available at specialty shops or online.

Bachour the Baker 155



Strawberry Tart Assembly
Almond Frangipane
Yields 12 Tarts 15 ounces/450 grams fresh strawberries, leaves cut off, split
in half
1 recipe Sablé Dough (see recipe page 152)
Preheat oven to 325°F/165°C.
Almond Frangipane Pipe Almond Frangipane into the tart shells. Cook for
10 ounces/300 grams unsalted butter about 10-12 minutes and cool. Decorate with fresh straw-
10 ounces/300 grams granulated sugar berries.
10 ounces/300 grams whole eggs
10 ounces/300 grams almond flour Chef ’s Note:
Pinch of salt Frangipane, an almond-based pastry filling, has a nutty
fragrance and a consistency between buttery pound cake and
In a stand mixer fitted with the paddle attachment add airy sponge cake. In French-style fruit tarts, this classic filling
the butter and sugar and beat until light and fluffy. Scrape is often studded with poached or fresh fruits.
down the bowl, then beat in the eggs.
In a small separate bowl combine the almond flour and
salt.
Add this mixture to the bowl, beating on low speed until
just incorporated.
Transfer to a pastry bag.

Chef ’s Note:
The frangipane can be used immediately or you can store it
in the refrigerator for up to 2 days. If it becomes too firm in
the refrigerator, let it sit at room temperature for a while to
soften before using.

To Shape and Bake Tart Shells
Sablé Dough
Unsalted butter, as needed

Roll Sablé dough to 1/8 inch/0.31cm thickness between
two pieces of parchment paper. Cover in plastic wrap and
refrigerate until ready to use.
Butter 12 small tart molds and cut dough to fit.
Line and trim each mold and freeze for at least 1 hour
before baking.
Preheat oven to 325°F/165°C.
Place lined tart molds on a sheet pan. Bake for about 15
minutes until lightly golden.

Bachour the Baker 157



Gianduja Tart

Yields 12 Tarts

Chocolate Sablé Dough Assembly
1 recipe Chocolate Sablé Dough (see recipe page 152) Gianduja Cremeux
Hazelnut Praline Cremeux
Gianduja Cremeux 4 ounces/120 grams whole blanched hazelnuts, halved,
10 ounces/300 grams whole milk toasted
3 each/7.5g silver gelatin sheets* Fill the tart shells with the Gianduja Cremeux. Pipe a spiral
9.5 ounces/275 grams gianduja chocolate, melted* of Hazelnut Praline Cremeux on top of tarts. Decorate with
13 ounces/390 grams heavy cream, whipped to soft peak toasted hazelnuts.

Soak gelatin in ice water until softened; squeeze out excess *Available at specialty shops or online.
water and set aside.
In a small pot boil milk, stir the bloomed gelatin into the
hot milk.
Gradually pour the hot milk over the melted gianduja choc-
olate. Emulsify the ganache with a hand blender when the
temperature is around 95°F/35°C. Add the lightly whipped
cream.
Let set for a few hours in refrigerator. Transfer to a pastry
bag.

Hazelnut Praline Cremeux

6 tablespoons/94 grams heavy cream
2 each/5 grams silver gelatin sheets
24 ounces/720 grams hazelnut praline paste*
1 ½ cups/350 grams heavy cream

Soak gelatin in ice water until softened; squeeze out excess
water and set aside.
In a medium saucepan bring the 6 tablespoons/94 grams
heavy cream to a boil, add gelatin and stir to dissolve.
In bowl of a stand mixer fitted with the paddle attachment
add the praline paste. Pour boiling mixture over and process
to emulsify. Stabilize emulsion by gradually adding the 1 ½
cups/350 grams of heavy cream to obtain a shiny texture.
Let set for a few hours in refrigerator. Transfer to a pastry
bag.

To Shape and Bake Tart Shells

Chocolate Sablé Dough
Unsalted butter, as needed

Roll Chocolate Sablé dough to 1/8 inch/0.31cm thickness
between two pieces of parchment paper. Cover in plastic
wrap and refrigerate until ready to use.
Butter 12 small tart molds and cut dough to fit. Line and
trim each mold and freeze for at least 1 hour before baking.
Preheat oven to 325°F/165°C.
Place lined tart molds on a sheet pan. Bake for about 15
minutes until lightly golden.

Bachour the Baker 159



Milk Chocolate Raspberry Tart

Yields 12 Tarts

1 recipe Chocolate Sablé Dough (see recipe page 152)

Milk Chocolate Ganache
350 grams heavy cream
40 grams invert sugar*
500 grams milk chocolate, chopped and melted
In a small pot bring the cream and invert sugar to a boil.
Pour over melted milk chocolate and make an emulsion
with a hand blender.
Let cool and transfer to a pastry bag.

To Shape and Bake Tart Shells
Chocolate Sablé Dough
Unsalted butter, as needed
Roll Chocolate Sablé dough to 1/8 inch/0.31cm thickness
between two pieces of parchment paper. Cover in plastic
wrap and refrigerate until ready to use.
Butter 12 small tart molds and cut dough to fit.
Line and trim each mold and freeze for at least 1 hour be-
fore baking.
Preheat oven to 325°F/165°C.
Place lined tart molds onto a sheet pan. Bake for about 15
minutes until lightly golden.

Assembly
Milk Chocolate Ganache
4 pints fresh raspberries
Fill the cooked tart shells with the ganache. Let set in the
refrigerator at least 1 hour.
Before serving decorate each tart with fresh raspberries.

*Available at specialty shops or online.

Bachour the Baker 161



Dulcey Sablé Cookies

Yields 24 Cookies

Sablé Dough
1 recipe Sablé Dough (see recipe page 152)

Valrhona Dulcey Ganache
1 cup/224 grams heavy cream
1 ounce/30 grams invert sugar*
16 ounces (1 pound)/448 grams Dulcey Blond chocolate,
melted (Valrhona brand preferred)*
1 ounce/30 grams unsalted butter, softened

In a small pot bring heavy cream and invert sugar to a boil.
Pour over melted chocolate and whisk to emulsify.
Cool to 95°F/35°C before adding butter and processing
with a hand blender until smooth. Let the ganache set to
73°F/23°C.
Transfer to a pastry bag.

To Shape and Bake Cookies

Sablé Dough
Valrhona Dulcey Ganache

Roll dough to 1/8 inch/0.31cm thickness between two piec-
es of parchment paper, cover in plastic wrap and keep in the
freezer for one hour.
Preheat oven to 325°F/160°C.
Using a 4-inch/10cm round cutter, cut rounds of dough and
place on a perforated baking sheet or sheet pan lined with a
non- stick silicone mat (Silpat brand preferred).
Cover the sablé rounds with another Silpat.
Bake sablés until fully baked through, 15-20 minutes.
Remove and let cool to room temperature.

Assembly
Valrhona Dulcey Ganache

When cooled, pipe Valrhona Dulcey Ganache over half of
the sablés.
Cover the filling with a second matching sablé.
Store the assembled sablés in an airtight container.

*Available at specialty shops or online.

Bachour the Baker 163



Salted Caramel Chocolate Sablé Cookies

Yields 24 Cookies

1 recipe Chocolate Sablé Dough (see recipe page 154)

Salted Caramel Ganache
1 cup/224 grams heavy cream
4 ounces/120 grams glucose syrup*
2 ounces/60 grams invert sugar*
8 ounces/224 grams granulated sugar
8 ounces/224 grams milk chocolate, melted
10 ounces/30 grams cocoa butter*
4 ounces/120 grams salted butter, softened
Fleur de Sel, as desired to taste

In a medium pot bring heavy cream to a boil with glucose
and invert sugar.
In a separate medium pot heat granulated sugar slowly to
reach a golden amber color.
In a medium bowl add the melted milk chocolate and
cocoa butter.
Add cream mixture slowly into caramelized sugar to
deglaze, then pour hot liquid over chocolate and cocoa
butter. Whisk until smooth. Cool to 95°F/35°C before add-
ing butter and sea salt and processing with a hand blender
until smooth.
Let the ganache set to 73°F/23°C. Transfer to a pastry bag.

To Shape and Bake Cookies
Chocolate Sablé Dough
Salted Caramel Gananche

Roll dough to 1/8 inch/0.31cm thickness between two
pieces of parchment paper.
Cover in plastic wrap and keep in the freezer for one hour.
Preheat the oven to 325°F/160°C.
Using a 4 inch/10cm round cutter, cut rounds of dough
and place on a perforated baking sheet or sheet pan lined
with a non- stick silicone mat (Silpat brand preferred).
Cover the sablé rounds with another Silpat.
Bake sablés until fully baked through, 15-20 minutes.
Let cool to room temperature.

Assembly
Salted Caramel Ganache

Pipe Salted Caramel Ganache over half of the sablés. Cover
the filling with a second matching sablé.
Store the assembled sablés in an airtight container.

*Available at specialty shops or online.

Bachour the Baker 165





COOKIES

Chocolate Chip Cookies

Yields 24 Cookies

Chocolate Chip Cookies
11 ounces/330 grams all-purpose flour
1 teaspoon/5 grams baking soda
Pinch of Salt
5 ounces/150 grams unsalted butter
3 ounces/90 grams granulated sugar
5 ounces/150 grams dark brown sugar
1 teaspoon/5 grams vanilla extract
3 ounces/90 grams eggs
10 ounces/300 grams chocolate chips

Preheat oven to 350°F/175°C.
Line 2 large sheet pans with parchment paper.
In a small bowl combine flour, baking soda and salt.
In a stand mixer fitted with the paddle attachment beat but-
ter, sugar, brown sugar and vanilla extract until creamy. Add
eggs, one at a time, beating well after each addition. Gradu-
ally beat in flour mixture. Stir in chocolate chips.
Drop by rounded tablespoons onto ungreased parchment
lined baking sheets.
Bake 8-10 minutes.

Bachour the Baker 169



Chocolate White Chocolate Chip Cookies

Yields 24 Cookies

Chocolate White Chocolate Chip Cookies
10 ounces/300 grams all-purpose flour
1 ounce/30 grams cocoa powder
1 teaspoon/5 grams baking soda
Pinch of Salt
5 ounces/150 grams unsalted butter
5 ounces/150 grams dark brown sugar
3 ounces/90 grams granulated sugar
1 teaspoon/5 grams vanilla extract
3 ounces/90 grams eggs
10 ounces/300 grams white chocolate chips

Preheat oven to 350°F/175°C.
Line 2 large sheet pans with parchment paper.
In a small bowl combine flour, cocoa powder, baking soda
and salt.
In a stand mixer fitted with the paddle attachment beat
butter, sugar, brown sugar and vanilla extract until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually beat in flour mixture. Stir in white chocolate
chips.
Drop by rounded tablespoons onto ungreased parchment
lined baking sheets.
Bake 8-10 minutes.

Bachour the Baker 171



Macadamia Nut Cookies

Yields 15 Cookies

Macadamia Cookies
2 cups/250 grams all-purpose flour
1 teaspoon/5 grams baking soda
Pinch of Salt
4 ounces/120 grams unsalted butter
2 ounces/60 grams granulated sugar
4 ounces/120 grams dark brown sugar
1 Egg
1 cup/125 grams macadamia nuts, chopped

Preheat oven to 350°F/175°C.
Line 2 large sheet pans with parchment paper.
In a small bowl combine flour, baking soda and salt.
In a stand mixer fitted with the paddle attachment beat but-
ter, sugar and brown sugar until creamy. Add egg and beat
well. Gradually beat in flour mixture.
Stir in the chopped macadamia nuts.
Drop by rounded tablespoons onto ungreased parchment
lined baking sheets.
Bake 8-10 minutes.

Bachour the Baker 173



Oatmeal Raisin Cookies

Yields 24 Cookies

Oatmeal Raisin Cookies
7 ounces/210 grams all-purpose flour
1 teaspoons/5 grams baking soda
1 teaspoons/3 grams ground cinnamon
½ teaspoon/1.5 grams ground nutmeg
5 ounces/150 grams unsalted butter
5 ounces/250 grams dark brown sugar
3 ounces/90 grams eggs
5 ounces/150 grams old fashioned oats
4 ounces/120 grams dark raisins

Preheat oven to 350°F/175°C.
Line 2 large sheet pans with parchment paper.
In a medium bowl combine flour, baking soda, cinnamon
and nutmeg.
In a stand mixer fitted with the paddle attachment beat but-
ter, brown sugar until creamy. Add eggs, one at a time, beat-
ing well after each addition. Gradually beat in flour mixture.
Stir in oats and raisins.
Drop by rounded tablespoons onto ungreased parchment
lined baking sheets.
Bake 8-10 minutes.

Bachour the Baker 175



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