PIERRE HERMé'S ISPAHAN SABLéS
Pierre Hermé, France's most celebrated pastry chef, has created a family of desserts called Ispahan, named for the ancient city in Persia that was famous for roses. Each of the almost 40 members of the clan include the flavors of roses and raspberries and many include lychees, too. They're all memorably aromatic and their flavors are haunting. This sablé, a French shortbread, might be the simplest sweet in the family, but its textures and tastes are no less sophisticated - or irresistible - for being easy slice-and-bakes. The cookies get both their flavor and fragrance from freeze-dried raspberries and rose extract. I've been using Star Kay White extract. If you choose a different one, start with just a little and then decide if you'd like more. Floral flavorings can be tricky - a little is lovely, just a smidge more than that can be too much.
Provided by Dorie Greenspan
Categories cookies and bars, dessert
Time 1h45m
Yield About 60 cookies.
Number Of Ingredients 9
Steps:
- To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
- To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don't expect perfection - it's fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
- Working with a mixer, beat the butter at medium speed until it's soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
- Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they're completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
- When you're ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
- Unwrap the logs, trim the ends if they're ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
- Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve - or pack into a container - when the cookies come to room temperature.
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M. Altayyar
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't amazing either.
robert swafo
[email protected]The cookies didn't spread out as much as I expected. They ended up being more like thick rounds.
Evan Lloyd
[email protected]I found the cookie dough to be a bit too dry. I had to add some extra butter to get it to come together.
Hamza Elliasmine
[email protected]These cookies are a bit too sweet for my taste.
Pii Moses
[email protected]I'm not a huge fan of rose-flavored desserts, but I really enjoyed these cookies. The lychee and raspberry flavors really balance out the rose.
Fady Abu hamd
[email protected]These cookies are a bit tricky to make, but they're definitely worth the effort. They're so delicious and unique.
Miss Nanny
[email protected]I love the unique flavor combination of these cookies. The rose, raspberry, and lychee flavors are perfectly balanced.
Basafa Kamran
[email protected]These cookies are perfect for a special occasion. They're beautiful, delicious, and sure to impress your guests.
Gilberto Lopez Jr
[email protected]Overall, I thought these cookies were just okay. They weren't bad, but they weren't amazing either.
M Harry Dilshan
[email protected]The cookies didn't spread out as much as I expected. They ended up being more like thick rounds.
Joel Hachet
[email protected]I found the cookie dough to be a bit too dry. I had to add some extra butter to get it to come together.
Jeanna Newman
[email protected]These cookies are a bit too sweet for my taste.
Elizabeth Zulu
[email protected]I'm not a huge fan of rose-flavored desserts, but I really enjoyed these cookies. The lychee and raspberry flavors really balance out the rose.
kevin burns
[email protected]These cookies are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and unique.
Sammy Seymore
[email protected]I love how the cookies are crispy on the outside and chewy on the inside. The flavors are perfectly balanced.
Salman Fantar
[email protected]These cookies are so beautiful and elegant. They're perfect for a special occasion.
M&C Foulds
[email protected]I was a bit skeptical about the lychee flavor, but it really works well with the rose and raspberry. These cookies are a perfect balance of sweet and tart.
Md Robiul lslam
[email protected]These cookies are absolutely divine! The combination of rose, raspberry, and lychee is so unique and flavorful. I'm definitely adding this recipe to my favorites.