Ces délicieux sablés en forme de cœur sont parfaits pour allier gourmandise et soutien en ce mois d'Octobre Rose. Faciles à préparer et avec une touche acidulée grâce aux cranberries, ils feront fondre le cœur de vos proches !
Ingrédients :
200 g de farine
100 g de beurre doux (à température ambiante)
80 g de sucre glace
1 œuf
1 cuillère à café d'extrait de vanille
1 pincée de sel
50 g de cranberries séchées, finement hachées
1 cuillère à soupe de jus de citron (facultatif)
1 cuillère à soupe de lait (pour dorer les sablés)
1.Préparation de la pâte :
Dans un grand bol, mélangez le beurre ramolli avec le sucre glace jusqu’à obtenir une texture crémeuse et homogène.
Ajoutez l'œuf, l'extrait de vanille, et une pincée de sel. Mélangez bien.
Incorporez progressivement la farine et continuez à mélanger jusqu’à ce que la pâte se détache des parois et forme une boule.
Ajoutez les cranberries finement hachées et, si vous le souhaitez, le jus de citron pour un goût plus acidulé.
Enveloppez la pâte dans un film alimentaire et laissez la reposer au réfrigérateur pendant 30 minutes.
2.Façonnage des sablés :
Préchauffez votre four à 180°C (thermostat 6).
Sur un plan de travail légèrement fariné, étalez la pâte sur une épaisseur d’environ 5 mm.
Utilisez un emporte-pièce en forme de cœur pour découper les sablés. Avec un emporte-pièce plus petit (ou la pointe d'un couteau), découpez de petits cœurs à l’intérieur de la moitié des sablés.
Déposez les sablés sur une plaque recouverte de papier cuisson. Si désiré, badigeonnez légèrement de lait pour un aspect doré.
3.Assemblage et cuisson :
Sur les sablés pleins, étalez une fine couche de confiture de cranberries ou déposez quelques morceaux de cranberries hachées.
Placez les sablés découpés avec les petits cœurs par-dessus les sablés pleins pour former des "sandwichs".
Enfournez pendant 12 à 15 minutes jusqu'à ce que les sablés soient légèrement dorés sur les bords.
4.Finition :
Laissez refroidir les sablés sur une grille.Saupoudrez-les éventuellement de sucre glace pour une touche finale.
Astuce :
Pour encore plus de saveur, vous pouvez ajouter une touche de cannelle ou de zestes d’orange dans la pâte. Ces sablés se conservent bien dans une boîte hermétique pendant plusieurs jours.
Bon appétit et que ces cœurs apportent chaleur et soutien en ce mois d'Octobre Rose ! 🎀❤️
Ganache whipped with hazelnuts:
Put 6g of gelatin to rehydrate in a container of water.
Melt 50g of hazelnut praline (homemade is even better), with 50g of white chocolate.
Boil 100g of liquid cream. When the cream is boiling, pour it over the praline/chocolate mixture and mix.
Then add 50g of cold liquid cream. Cover and put in the fridge overnight.
Sweet hazelnut paste:
Mix 60g of hazelnuts to obtain a powder.
In the mixer bowl, put 120g of very soft butter, add 100g of sugar. Add the hazelnut powder and mix.
Add 1 egg, mix.
Then add 250g of flour, 1 pinch of salt and mix.
Darken your pastry circles. And place in the fridge while you prepare the hazelnut cream.
Hazelnut cream:
In a salad bowl, mix 50g of melted butter, 50g of hazelnut powder, 50g of sugar, 1 egg.
Pour this preparation into your tartlets and bake at 170 degrees for 35 minutes.
Quick chocolate ganache:
Melt 100g of chocolate.
Boil 100g of liquid cream in a saucepan. Once the cream is boiling, mix with the chocolate.
Mix until you obtain a smooth and shiny ganache.
Once the tartlets are cooked, pour the chocolate ganache over them. Leave to crystallize in the fridge.
Or, put the ganache in silicone molds and leave for 6 hours in the freezer. Remove from the freezer, unmold and glaze with rock or mirror icing or a cocoa velvet flocking spray (your choice).
With the mixer, whisk the hazelnut ganache. Place in a bag fitted with a fluted nozzle.
Assemble your tartlets nicely. Test different poaching, fluted nozzles, Saint Honoré nozzles…
Add roasted hazelnuts and that’s it! All that remains is for you to enjoy.
Peel the rhubarb and cut the stems into small sticks.
Cut the strawberries in 2.
In a pan, heat the honey, then add the rhubarb and coconut milk.
Leave to cook for 3 to 4 minutes to obtain a compote.
Preheat the oven to 200°C (th. 6-7).
Make the crumble dough:
Mix the butter, almond powder , grated coconut, flour and sugar with your fingertips.
Place the dough on baking paper and bake for 15 minutes at 200°C, until browned.
Arrange the rhubarb compote in glasses, add fresh strawberries, cover with crumble and serve.
Preheat the oven to grill position.
Toast the flaked almonds for 2 minutes, stirring them occasionally.
Heat the blanched pistachios , grapes and cranberries in the oven for 1 min.
Melt 1/3 of the dark chocolate in a bain-marie, then pour it over the unmelted 2/3 and stir to melt everything.
On parchment paper or a silicone plate, then spread the chocolate, forming small pastilles, then decorate with the dried fruits.
Store the chocolate in the refrigerator for 30 minutes so that it crystallizes and enjoy.
Preheat the oven to 180°C (th. 6).
Using a whisk, mix the almond powder , flour, icing sugar and egg whites.
Heat the butter over low heat until it turns hazelnut brown, then leave to cool for 10 minutes at room temperature.
Filter it, then add it to the dough.
Then let it cool, then add the chocolate chips.
Pour the mixture into small rectangular molds, then bake for 15 to 20 minutes.
Serve these financiers lukewarm or cold!
Preheat the oven to 180°c.
Whisk the soft butter with the sugar.
Add the eggs and whisk again. Then add the flour, baking powder, pinch of salt and milk. Mix again.
Separate the preparation into two equal parts.
Mix the powdered pistachios and add them to one of the preparations, also add the pistachio paste.
Add the cocoa to the other preparation.
Mix your two preparations well to make them homogeneous.
Butter and flour a cake mold, pour the 2 preparations into it, alternating the layers to create a nice marbling.
Bake for 50 min.
Let cool before turning out onto a baking rack!
For the dough:
In a container, mix the flour and 70g of butter with your fingertips.
When a sandy texture is obtained, add the icing sugar and 15g of almond powder , then the egg yolk.
Then work the dough until it is homogeneous, then place it on cling film and flatten it with your hand.
Cover it with film and refrigerate it for at least 30 minutes.
Take out the dough.
Lightly flour the work surface, then roll out the dough and place it in a silicone pie dish.
For garnish :
Preheat the oven to 200°C (th. 7).
Melt the remaining butter.
Beat the eggs vigorously with the sugar and gradually incorporate the remaining almond powder .
Mix the butter with the eggs then pour in the maple syrup, mix and add the fleur de sel and pecans .
Pour everything over the dough.
Bake the tart at 200°C (th. 7) for 15 minutes, then lower the temperature to 160°C (th. 5) and continue cooking for around another 30 minutes.
For the dough:
Preheat the oven to 200°C (th. 6-7). Roll out the puff pastry thinly with a rolling pin, and cut it into circles 12 cm in diameter. Arrange the circles between 2 sheets of baking paper, then trap them between 2 baking trays. Bake for 15 min. When the dough is cooked, let the tart bases cool on a rack.
For garnish :
Cut the artichoke hearts into 6. Garnish the tart bases with candied tomato puree, then harmoniously distribute the candied artichokes, rocket leaves and pieces of ham. Sprinkle everything with pine nuts and parmesan shavings. Season with white truffle oil, fleur de sel and pepper. Enjoy immediately.
For the brownie:
Preheat the oven to 170°C.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar using a mixer. Once they have doubled in volume, gently incorporate the chocolate, flour, hazelnuts and pecans.
For the mussels:
Butter and flour rectangular molds. Pour the mixture into the molds and bake for 10 to 12 minutes. Do not overcook the brownies as their centers should remain sticky!
Unmold the brownies and serve them when they have cooled.
For more deliciousness, add hazelnuts and/or pecans as desired.
Preheat your oven to 180°C, and cover your baking tray with baking paper.
Mix all the dry ingredients in a salad bowl.
Then add the agave syrup, water and hazelnut oil.
Mix all the ingredients until they form a whole.
Spread this mixture in an even layer on the baking sheet.
Place in the oven for 40 minutes, do not hesitate to stir the mixture every 10 minutes.
Then leave to cool on the plate.
Put the granola in an airtight container and store it at room temperature for up to about a month.
Make the shortcrust pastry:
Preheat the oven to 200°C (th. 7). In a food processor or by hand, mix the icing sugar, flour, 30g of almond powder , salt and butter.
Add 1 egg, then refrigerate for at least 30 minutes.
Spread the dough very thinly, place it at the bottom of a tart mold (or in 6 small individual molds) and keep it cool.
Make the almond cream:
In a bowl, mix 2 eggs and the sugar using a whisk, then add the softened butter and 125g of almond powder (the mixture should be homogeneous and foamy in appearance).
Place a layer of almond cream on the tart bases, then bake at 200°C for around 20 minutes (depending on the format chosen). Then leave to cool.
Make the whipped cream:
In a cold bowl, whip the cream until thick, then mix with the icing sugar and pistachio cream.
Remove everything into a bag with a fluted nozzle.
For dressing your tart:
Wash and hull the strawberries, then cut them in 2. Arrange them harmoniously on the tart and decorate everything with whipped cream and a few pistachios .
Preheat the oven to 180°C (th 6).
Melt the butter over low heat without coloring it and set aside.
In a bowl, combine the icing sugar and flour.
Clarify the eggs so that only the whites remain, add to the flour and icing sugar then mix.
Finish with the melted butter and set aside to cool.
On a sheet of baking paper, spread the cold dough into a circle using a tablespoon and sprinklewith almonds .
Cook for 8 minutes to obtain a nice color.
Remove from the oven, let cool for 1 minute.
Place on a rolling pin to shape and enjoy.
To chew
THE RECIPES
Dried fruits and seeds are a very easy way to add some oomph to your recipes. Melting or crunchy, they will enhance your recipes with original flavors. For delicious dishes and snacking moments, Daco Bello offers you a wide range of products that will satisfy all your desires.
For an aperitif, combine your dried fruits with a cheese platter. Raisins, almonds, pistachios, apricots and walnuts will enhance your tasting with a touch of originality. Coming from the best production areas in the world, each tasting guarantees you impeccable quality and an incomparable taste.
Do you know pine nuts ? Rich in iron, copper, magnesium, manganese, phosphorus and zinc, they will allow you to add the best to your plates. You can sprinkle them on a salad of baby spinach for a more gourmet starter or on an apricot tart for a dessert with Mediterranean flavors. Pesto is THE recipe with pine nuts to absolutely try. Simply mix a generous handful of dried fruits with basil, parmesan and olive oil to create a fragrant and tasty sauce.
For a meal with Italian accents : enjoy this fragrant and tasty sauce, with spaghetti, or a tomato salad accompanied by mozzarella.
For dried apricots , our favorite recipe draws its inspiration from the Orient. Coming from Turkey, these concentrates of sunshine will accompany a tagine-style lamb shoulder with a fine touch of sweetness.
To add crunch to your tasting: before serving, sprinkle a few almonds on your dish.
You can also use your almonds for many desserts. By crushing them roughly, they will add crunch to a crumble preparation. Also consider using them in your smoothies to boost your drinks with an intake of: Calcium, Iron, Magnesium, Manganese, Phosphorus.
Combined with grapes or dried apricots, the delicate taste of our almonds rigorously selected in California and Spain has no equal to enhance your fromage blanc.
If you want a recipe for dried fruits with honey , try making homemade granola! Your roasted dried fruits will enhance your dairy products with an irresistible authentic taste.
Almonds, pine nuts, pecans: create your tailor-made recipe!
