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Tuesdays with Dorie (Baking Chez Moi): Viennese Sablés

Dorie Greenspan Viennese SAbles on eatlivetravelwrite.comThe Tuesdays with Dorie recipe from Baking Chez Moi this week was a fairly simple whipped shortbread-y cookie that you might recognise as “the cookie from the blue tin (of Danish butter cookies)”. These tasted absolutely fantastic but I had a little trouble with the dough which is supposed to be piped out of a 1/2-inch diameter star tip into little “W” shapes (as a nod to either Wittamer, a cookie store in Brussels or Wien – Vienna – where they are said to have originated). I could not pipe anything from the small tip so switched to a larger one but still had some trouble – the dough was very stiff initially, hence my shapes have nothing to do with any letter!

Viennese sables from baking Chez Moi on eatlivetravelwrite.comAs the dough warmed up in the piping bag, it became a little easier to pipe and eventually it flowed more or less smoothly but because of the larger tip it was hard to get the cookies the right size (the photo in the book makes them look bigger than the directions say to pipe them) so I only got 36 from a double batch. But the taste so much like those “blue tin” cookies that I will definitely make them again. Next time, I’d just make sure my butter was ever MORE room temperature so it pipes a little easier. But these disappeared before 9am in my staffroom one Monday morning, so I’d say that was a win!

Get the recipe for Dorie Greenspan’s Viennese Sablés on page 341 of Baking Chez Moi.

Baking Chez Moi Cover

 

 

Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!

 

 

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Please note: This post contains Amazon affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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MY BOOK! In the French kitchen with kids releases July 31, 2018! Click here for pre-order details!

In the French Kitchen with Kids cover on eatlivetravelwrite.com

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7 Responses to Tuesdays with Dorie (Baking Chez Moi): Viennese Sablés

  1. Kim April 24, 2018 at 18:18 #

    So elegant with the chocolate! 🙂

  2. Cakelaw April 24, 2018 at 18:55 #

    I am glad it wasn’t just me that found them hard to pipe – I destroyed not one but two fabric piping bags making these. (They were 10 years old, but still …) They were delicious biscuits though. Love the chocolate dip.

  3. steph (whisk/spoon) April 25, 2018 at 08:30 #

    i think your shapes look great! and very elegant with the chocolate dip.

  4. shirley@everopensauce April 25, 2018 at 09:28 #

    I can tell that my batter is runnier because the cookies do not hold the shape as sharply as yours. I might be that my kitchen is warmer. The European butter used is soft with higher water content.

  5. Diane Zwang April 25, 2018 at 10:21 #

    I love your shapes and the chocolate touch. Soft butter is the key as I discovered.

  6. Summer April 25, 2018 at 13:24 #

    Your cookies look so lovely in the oval shape with the chocolate glaze. Very nicely done despite all the trouble.

  7. Teresa April 25, 2018 at 21:01 #

    I think the dough would have been easier to work with if the weather was warmer when I made them – it was chilly and rainy and my kitchen never seems to warm up in cool weather. I love the shape you achieved, especially with the addition of chocolate!

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