Baking & Pastry
Sweet Taco
Servings
10 Servings
Time
60 min
Difficulty
Easy
Ingredients
Sable Cookies:
150 g Butter
75 g Innova Icing Sugar
25 g Egg Yolk
½ g Vanilla
200 g Low-Protein Flour
25 g Cornstarch
Instructions
Sable Cookies:
- Beat the butter and Innova Icing Sugar until soft and creamy.
- Add the egg yolk and beat again. Do not overmix; mix only until well combined.
- Add the sifted dry ingredients, including flour, vanilla, and cornstarch. Mix until combined.
- Place the dough on a sheet of plastic and roll it out to 3–5 mm thickness.
- Use a ring cutter to cut the dough, then divide each piece into 2.
- Chill in the freezer until firm.
- Bake at 130°C for approximately 18–20 minutes.
Topping:
- Whip the non-dairy cream until fluffy and stiff. Transfer to a piping bag.
- Dip one side of the sable cookies into melted Chockely Premium.
- Pipe whipped cream between 2 pieces of sable cookies. Add Innova Chocolate Chips or Croner Pectin Strawberry 50%, then sandwich with the whipped cream.
- Add toppings as desired, then chill again.
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