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Dulcey Sablé Cookies
Preparation info
- Yields
24
Cookies - Difficulty
Easy
Appears in
Published 2017
Ingredients
1
Method
Valrhona Dulcey Ganache
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.