sablés with tonka & dulce de leche frosting

how do you put up with yourself? with sundays spent alone? are you okay with it? do you enjoy it, even? or do you wallow in misery, occasionally thinking that low thought, how alone – and admittedly lonely – you are? 
i’ve always been one to enjoy my own company. i love a good me time. yet, today wasn’t so good. i was frustrated because i wanted to take my mind off a few things, yet nobody was around to pay me company and help me drown the misery. so instead, with nobody else but me for company, i wen to my favorite place in zurich in summer: the frauenbad (ladies only bath on the river limmat). because, i thought, i might as well submerge myself in peace and quiet, as it might rub off on me. it took a couple of hours for me to realise that an unhappy sunday, however well spent on the surface, is a wasted sunday. so, on the way home with my bike, i decided to stop at my favorite awesomely dodgy and hipster indian place to grab some food. the (sticky) sweet and hot chai tea they offered me there was consolatory and revelatory, all in one: sometimes, all it takes is sugar to get over your ego.
also, i am currently reading a really intriguing new book, called “the fourty rules of love”, by elif shafak. the line i was tripping over again and again goes something as follows: it doesn’t matter where you go, the only importance is travelling to your inside. every journey should reveal something about yourself, the book says. well, i couldn’t agree more. and after some über sweet chai tea and a couple of hours developing vitamin e, i can already say i’ve come to terms with this day. and am determined not to waste another good sunday.
oh, and while we’re talking about food, too: a while back, i got a pretty good looking, xl basket filled with sugar and spice and all things nice. all things that i really, really like. it was almost a bit creepy that someone should know me so well… there was my friend tonka bean, as well as some pistachios, cranberries and white chocolate. oh, and butter. hehe. the basket was sent to me by qimiq, complete with a recipe to bake these cookies. how cool it is to be spoilt, and on your doorstep, too! 
do you know qimiq? i did, yet i’ve never used it. it’s a – i assume – typical swiss cooking and baking ingredient: a natural whipped cream that guarantees success, because it includes a small amount of gelatin that makes the cakes and whatever sophisticated baking project you might have on hand, stay firm. in one (okay; two) word(s): baking made easy peasy. piece of cake, literally and metaphorically. 
so i made those cookies. as suggested. pretty much on the spot and while i was still in my pjs (the cleaning pearl brought the basket up when she arrived at my place in the early morning, ahem). and yup, i’ve been won over. qimiq is a super baking help. and here’s the recipe, just for you. when you make them, i’d suggest you only put the frosting on the sablés you eat, right away, and store the others in a cookie jar, tight. 
sablés with tonka & dulce de leche frosting
featuring qimiq (and recipe by qimiq, too)
for the sablés:
100 g butter, softened
50 g qimiq classic, room temperature
50 g confectioners’ sugar
1 pinc salt
1 yolk
5 tbsp. pistachios, whole
5 tbsp. cranberries, dried
1/2 tonka bean, dried & ground
200 g flour
30 g brown sugar
for the frosting:
100 g white chocolate
125 g qimiq classic, room temperature
80 g dulce de leche
combine the butter, qimiq, confectioners’ sugar, salt and yolk with a whisk. add the pistachios, cranberries and tonka. sift in the flour and combine to a dough, quickly. shape the dough to 3cm wide rools, cover in cling film and refridgerate for 2 hours (in the meantime, make the frosting – see below). unwrap, then roll in the brown sugar to coat the rolls evenly. cut into 5mm wide slices and put on a baking sheet covered with parchment. preheat the oven to 180 c / 350 f and bake the sablés for 15 minutes or until golden. let cool on a wire rack. 
melt the chocolate in the bain marie. stir the qimiq to smooth it, then add the (warm, not hot) chocolate and the dulce the leche. cover and refridgerate for 2 hours. put the cool frosting in a piping bag with a star nozzle tip attached. pipe small rosette onto the sablés. enjoy immediately. 
  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like