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Gooey maple caramel sandwiched between two soft maple cookies. The replacement of cane sugar with maple showcases the complex flavors of maple when caramelized and paired with cocoa. This recipe is great for experimenting with maple and seeing how flexible the ingredient truly is. The end product is a delicious cookie enjoyed any time of the day!
Maple Sablé Caramel Cookies
Maple Sablé Caramel Cookies
Created by: Chef Frank Vollkommer
Created by: Chef Frank Vollkommer
Adapted by: Jon Nardis & Leah Yao
Prep Time: 90 minutesCook Time: 10 minutesTotal Time: 1 hour 40 minutes
Ingredients
Sable Cookie- 320 g butter, softened- 140 g maple sugar, powdered- 4 g sea salt- 180 g almond meal- 280 g flour- 50 g cocoa powder- 50 g eggs
Caramel Filling- 99 g maple syrup, light grade- 109 g maple sugar, granulated- 2 g salt- 208 g cream- 52 g milk- 52 g glucose- 1 ea vanilla bean, scraped - 73 g butter- 2 ea gelatin leaves
Instructions
- SABLE COOKIE, preheat oven to 360˚F. Cream together butter and powdered maple sugar until light and fluffy. Beat in eggs one at a time. Whisk the salt, almond meal, flour, and cocoa powder in a bowl. Add dry ingredients and mix until combined. Refrigerate until firm, about 30 minutes, roll out cookie dough to 2mm thick, then use a cookie cutter to cut out rounds. Place on sheet pan and refrigerate to maintain shape, about 30 minutes. Bake for 6-7 minutes
- CARAMEL FILLING, start by blooming the gelatin in cold water and cook maple syrup and maple sugar to 335˚F. Heat milk, cream, glucose, salt, and vanilla bean, and slowly pour into caramel. Continue cooking until 225˚F. Wring out water from gelatin and add along with butter to caramel. Cool to room temperature.
- Assemble by filling a piping bag with caramel and pipe onto half of the batch of cookies, then top with the remaining half.
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