Viennese sablés with chocolate

You need pomade butter, that is butter at room temperature that has gone soft. Take 215 g of butter out of the fridge about 30 minutes beforehand, then put it into the bowl of the stand mixer.

Add 130 g icing sugar and 1 tsp vanilla liquid aroma. The Measuring spoons help with precise dosing. Whip everything with the Whisk until the mixture is light and airy. This takes around 10 minutes on the highest setting.

Crack 2 eggs into a Measuring cup and pour them in slowly while the machine keeps running on setting 1.

Switch to the highest setting and keep mixing for another 2 minutes until the mixture is homogeneous.

Add 340 g flour all at once, and be sure to work it in with the Dough scraper, not with the Whisk. With the machine the gluten gets worked too much and the sablés spread out while baking. Stir carefully until all the flour is worked in.

Insert a star tip no. 13 into the piping bag.

Stand the piping bag in a large measuring cup, then fill it neatly. Add only about a third of the mixture and top up as you go: an overfilled bag makes piping beautiful sablés unnecessarily hard.

Preheat the oven to 180 °C fan. Pipe a small dot of dough into each corner of the perforated tray, lay the baking paper on top and press the four corners down firmly: this way it won't slip while piping.

Pipe the sablés as an «S». Don't worry if the first ones don't turn out nicely. The important thing is to hold the piping bag straight: you can see the motion in the video above. Don't set them too close together, the sablés spread a little during baking.

Bake the sablés for 12 minutes in the middle of the preheated oven. Afterwards leave them on the tray for about 10 minutes and don't move them: fresh from the oven they are very fragile. Only then transfer them to a cooling rack until they are completely cold.

Put 140 g of Milk chocolate into a Bowl and place it in the microwave for 1 minute at 600 watts. Then measure the temperature: it should be between 40 and 41 °C. If it is cooler, warm it briefly once more, but not above 50 °C, otherwise the chocolate is burnt and unusable. Then add 60 g of unmelted Chocolate drops.

Stir until all the drops have melted; at the right temperature this happens by itself. Measure once more: now it should be 32 to 33 °C. The chocolate must not get any cooler, otherwise the layer on the sablés becomes too thick.

Pour in 10 g of rapeseed oil so the chocolate becomes a little runnier, then transfer it into a glass that is tall enough for dipping.

Have a sheet of baking paper ready. Dip each sablé halfway, using the end where you stopped piping.

Wipe the sablé against the rim of the glass so no excess chocolate remains, and immediately scatter the chocolate-covered part with chocolate sugar sprinkles. Then into the fridge for 10 minutes, until the chocolate is firm.