Black Sablés

Ingredients

• 50g squid ink
• 160g egg yolks
• 320g powdered sugar
• 320g unsalted butter
• 450g flour (strong)
• 30g baking powder
• 10g fleur de sel

Method

1. Combine yolks and squid ink in a bowl.

2. In a mixer, cream butter, sugars and salt for 5 minutes.

3. Very slowly, add yolk mixture to the butter mixture, being careful to not split the combination.

4. Sift the flour and baking powder into the yolk/butter mixture to form a silky sablé ball.

• DO NOT over work the mix at this point, just bring the ingredients together and let it rest, wrapped in plastic wrap in the fridge overnight.

5. Roll out the dough with a little flour and cut into rounds (or any shape you like).

6. Rest in fridge for 30 minutes.

7. Cook in convection over at 325 F for 8-10 minutes.

8. Cool on rack.