Mallow & Raspberry Jam Sandwich

Group Chocolate Sable
Ingredient
KG
Plain flour
0.350
Cocoa powder
0.030
Icing sugar
0.090
Unsalted Butter
0.135
Egg
0.055
Egg yolk
0.020
Total Weight: 0.680
Group Assembly
Ingredient
KG
Milk Chocolate
0.600
Raspberry Jam
0.100
Ready-to-Use Mallow
0.360
Pink Food Colouring
-
Total Weight: 1.060
Group Decoration
Ingredient
KG
Milk Chocolate
0.030
Freeze dried strawberries
-
Total Weight: 0.030

Chocolate Sable

Sieve the flour, cocoa powder, icing sugar and salt in a bowl

Crumb the butter into the dry ingredients with fingertips

Add the eggs/egg yolks

Flatten the dough and roll into a rectangle shape

Dock the pastry using a pastry docker, then chill for 45 minutes

Roll out the pastry 2-4mm thick and cut out using metal cutters

Bake for 170c for 10-12 minutes

 

Assembly

Whip up the RTU Mallow, adding some pink food colouring, or a colour of choice. On one biscuit, pipe mallow around the outside and put some raspberry jam in the centre.

Sandwich together with another biscuit and allow to set overnight.

Temper the milk chocolate in the microwave and heat to around 45-50c pour ¼ on table and then bring temp down to 28-29c then pour back into the warm chocolate. Alternatively melt the chockex.

Dip the whole biscuit into the melted chocolate, tapping the excess chocolate off the sides, creating a shine on the top.

Decoration

Whilst the chocolate is still tacky, decorate with gold coated chocolate popping candy/gold balls or freeze-dried raspberry bits/powder

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Confectionery

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