Bretagne Banana Chocolate Sables
I tried these a long time ago, my very first time in St. Malo, and then couldn't find the proper name for them. Still don't know it, but when I tasted the Hazelnut Sable pastry, I knew I could be onto something close, so I created this recipe.
These are pretty darn near perfect comfort cookies to me. I didn't really know if the banana thing would work when I first figured out what the shop owner was telling me, but in for a penny in for a pound, and I was hooked. They were warm, fragrant, sweet, crumbly, chocolatey. It was sort of heaven in a little bite.
Here is my version, whatever they're called officially. I just call them delicious.
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- 1/2 Batch Hazelnut Sable Pastry ready to roll and bake Recipe
- 1-2 soft bananas
- 100 Grams Chocolate dark milk callets BUY
Preheat oven to 180°C and line a baking tray with paper.
Roll the pastry out on my silicone mat (go get one in store if you still don't have it!)
Cut into rounds using a pastry cutter, being careful not to cut the silicone mat. Create one layer of cookies on the prepared tray making sure you have enough circles to match.
Break the banana into small pieces and place in the centre of the circles on tray. Top with a few chocolate callets. Cover with the remaining circles of pastry and pinch together to seal well.
Place a few chocolate callets on top of each filled cookie and then bake 15 minutes or until golden and fragrant.
If banana is not your thing, leave it out and just go with the chocolate. I really wasn't sure when I tried them to be honest, as it sounded a bit odd, but I have to admit, they became one of my fave things to buy, hot and gooey and delicious whilst walking around St. Malo.
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