Sablé au caramel

Ingredients

Salted Caramel:

Hazelnut Cookie Dough:

Method

Salted Caramel:

1. Place the water, then sugar and glucose in a saucepan. 
2. Bring to a boil and let caramelise to a golden brown. 
3. Add the cream with the scraped vanilla bean and bring back to a boil, make sure all the caramel is dissolved. 
4. Let cool to 500C. 
5. Slowly add the diced butter and salt, then use a hand blender to emulsify. 
6. Pour into a container and let it cool and set. 

Hazelnut Cookie Dough:

1. Mix the butter and sugar until smooth. Do not aerate.
2. Add the egg.
3. Add the flour, hazelnut powder, vanilla paste, and salt.
4. Combine into a smooth dough, then chill overnight.

Assembly:

1. Roll the cookie dough to 5mm thick, then chill for 30 mins. 
2. Cut out 7cm discs. Cut a 3cm hold in the centre of half the discs. Leave the other half of the discs whole as the base cookies. 
3. Place the cookies on a baking tray with a mesh baking mat. 
4. Bake 1800C (deck oven) or 1600C (convection oven) until golden brown. 
5. Once cooled, pipe a generous amount of salted caramel on the base cookies. 
6. Place a 7cm disc of milk chocolate on top of the caramel, then pipe a border of salted caramel. Place the top cookies with the hole cut out on top. 
7. Fill the centre of the cookie completely with more salted caramel.