Salted Caramel Sable I 솔티드 카라멜 사브레 I On the Table

Hi!
This time I made salted caramel sable with milk chocolate.
I hope you guys enjoy it!
*Rest in the cooler before you eat
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Yield: 4 cookie sandwiches (depends on thickness)
Components
*Sable
-Unsalted Butter (cold) 180g
-All-purpose flour 360g
-Confectioner's sugar 140g
-Fleur de sel (salt) pinch
-Almond flour 50g
-Eggs 75g
*Jivara 40% salted caramel ganache
-Heavy cream 112g
-Glucose syrup 60g
-Invert sugar (Trimoline) 30g
-Sugar 112g
-Jivara 40% milk chocolate (Valrhona) 112g
-Cocoa butter 15g
-Butter (soft) 60g
-Fleur de sel (salt) 5g
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Instagram: ibakeibrewilive
Email: [e-mail]

[@LenaxBasco]

This looks so good! Can't wait to try it myself 😀

[@MiKa-bz2xg]

For the first time KZbin has recommanded me something Amazing ✨✨✨ Your shares are absolutely Gems 👑👑👑

[@OnTheTables]

Thanks for your kind word!!!❤️❤️

[@Happyday-xp2mv]

신의 손 같으세요~!! 손만 닫으면 케이크가 쿠키가 뚝딱 만들어지니..^^ 마법의 손일까요? 친절한 설명과 영상 최곱니다 👍😊

[@ericamadushani4029]

It's a really good recipe . I'm glad you shared it . Thank you

[@MadeInSarayRecetas]

Salted caramel...mmhhh :-))))

[@estefaniasilva1252]

Can I skip the cocoa butter? Your cookies look so exquisite ❤️

[@MIn-lp8xp]

우와~~ 카라멜가나슈가 쭈오아아압 너무 맛있어보여요!! 반죽 밀어펼때 사용하신 투명 필름지 제품 이름 알 수 있을까요?

[@zee1441]

Hi there, I baked this following your recipe! I loved it, thank you so much. Is there a reason why my cookies are white and not as brown as yours? I didn't use perforated mats, would that be the reason? I used baking paper.

[@OnTheTables]

Hi. I am glad you liked it😃 That sounds under-baked to me. How long did you bake in the oven? Did you cover the top with baking paper as well? Wasn’t your sables too soft and crumbly? If you don’t use perforated mats, then you need to bake longer time until golden brown. Using perforated mats gives you a nice even color all over the surface and shorter baking time because it circulates air through the holes. If you don’t bake sables all the way through, you will taste unpleasant starch flavor.

[@awesomi9332]

안녕하세요 영상이랑 디저트퀄리티도 너무 좋고 진짜 이렇게 설명친절하게해주시는분도처음봤어요 유용한정보공유해주셔서 너무감사합니다 그리고 제가 타공매트 하나 실리콘 매트하나있는데 밑에실리콘매트깔고 위에타공매트로 덮어서 해도 괜찮을까요?

[@OnTheTables]

감사합니다! 타공매트 두개 쓰셔야해요 ㅜㅜ 아니면 사브레가 부풀어 오를거에요

[@anthonyreynolds1923]

Beautiful presentation! but I cannot see how much butter you put in the recipe

[@OnTheTables]

Hi. Are you talking about sable or ganache?

[@hyxrxn9003]

Hi! Do I need to use cocoa butter with the chocolate? Are there any other things I can use instead of cocoa butter?

[@OnTheTables]

U can use clarified butter instead

[@user-xw4hv3ye7z]

실리콘매트로 저 천공매트 대체해도 되겠죠?

[@user-ks2kc4ee9l]

글루코오스 대신 사용할수 잇는게 있나요?? 트리몰린대신 물엿 사용 가능한가용?? ㅎㅎ

[@OnTheTables]

없어요 ㅠ

[@anthonyreynolds1923]

What is the weight of butter please?

[@shellabellarosa]

How long it stays in room temperature?

[@OnTheTables]

3 days in airtight container no problem.

[@madhurijadhav6940]

Hello. Can the invert sugar be avoided or replaced with anything else? Thanks

[@OnTheTables]

Hi. You can use honey instead. Same amount.

[@user-zz5nr1yz4o]

영상너무좋네요~ 혹시 쿠키온도 몇도에서 구웠어요?160도맞나요?

[@OnTheTables]

최윤정 넵 160c 에서 구우시면 됩니다~

[@user-ye4tx9ue2p]

혹시 한국어 설명은 없나요ㅠㅠ

[@OnTheTables]

한국어 올려보도록 할게요☺️