In one of the many pastry courses I have taken in my life, I met a Roman pastry chef called Andrea De Bellis. His pastry shop near Campo di Fiori, which unfortunately no longer exists, was beautiful. I particularly loved the display of cookies: so many small gems, perfect and regular, of various shades. All delicious!
This recipe of his is relatively easy to make and is definitely suitable for an adult audience both for the mix of sweet and salty flavors and for the presence of super dark chocolate.
Sablé azur with chocolate and fleur de sel
- Preparation time: 40 minutes
- For 30 cookies
- Difficulty: Easy recipe
- Ingredients
- 145 g of all-purpose flour
- 35 g of bitter cocoa
- 6 g of baking soda
- 187 g of soft butter
- 60 g of granulated sugar
- 150 g of brown sugar
- 180 g of 70% dark chocolate
- Fleur de sel to taste (optional)
- Instructions
- Mix the butter with the sugars. Add the sifted flour with the cocoa. Add the baking soda.
Finally add the roughly chopped chocolate. - Round the dough into a sausage shape. Leave it in the fridge for at least 2 hours.
- Preheat the oven to 350°F.
- Take the dough out of the fridge and cut the cookies about 3’’ thick.
- Bake in the oven for 9 minutes. Open the fan and cook for another two minutes.
- Take the cookies out of the oven and put a little fleur de sel on each one.
Tips to ensure the success of the dish:
- The baking time in the oven is indicative because each oven cooks differently. The shortcrust pastry should not darken too much.
- Fleur de sel is a raw salt, produced in the south of France, in crystals, low-sodium and unrefined. It is a rare and precious salt that makes the biscuits very tasty because it creates a very interesting contrast.
