{Viennese Chocolate Sable Cookies} – Fursecuri Vieneze Spritate

No doubt that Pierre Herme is the Picasso of Pastry, the one that totally changed the face of the pastry craft into the modern art it is today. And although I talked about PH on this blog before, I never shared any of his recipe.. until now that is! These Viennese chocolate sable cookies or spritz cookies are beyond amazing, believe me! They hold their shape so well and taste so good! Plus, they only use egg whites and I’m sure you too have some leftover egg whites that you’ve frozen! I sure do!! Finally you can use all those frozen egg whites you’ve been saving, especially now with the holidays approaching fast!

chocolate sable cookies

I’m thinking to maybe change the cocoa powder with cornstarch and add vanilla to create a white version of these cookies. Or maybe add lemon or orange zest for a citrus flavored cookie. When you find a recipe as good as this on you just have to hold on to it and make it again and again and again in different versions!

5.0 from 2 reviews
{Viennese Chocolate Sablee Cookies}
 
Author:
Serves:: 15-20 cookies
Ingredients:
  • 260g all-purpose flour
  • 1 pinch salt
  • 30g cocoa powder (Dutch processed)
  • 250g butter, softened
  • 100g powdered sugar
  • 1 teaspoon vanilla extract
  • 2 egg whites
Directions:
  1. Preheat your oven to 350F (180C) and line 2-3 baking sheets with baking paper.
  2. In a bowl, sift the flour with salt and cocoa powder and place aside.
  3. Mix the butter with sugar and vanilla at least 2 minutes until creamy and pale in color, as well as double in volume.
  4. Stir in the vanilla then add the flour and incorporate it into the butter with the mixer on low speed or using a spatula.
  5. Whip the egg whites to soft peaks then fold them into the batter.
  6. Spoon the batter into a pastry bag fitted with a large star nozzle and pipe the cookies on your prepared baking sheets. You can be as creative as you like at this stage!
  7. Bake the cookies for 15-20 minutes until fragrant and crisp. I have a gas oven and it doesn't retain heat too well so I usually have to bake everything 5-6 minutes longer. My advice is to check the cookies after the first 10 minutes. They are done when they become crisp on the edges.
  8. Let them cool in the pan then store them in an airtight container.
Notes
Dip the cookies into dark or white chocolate and decorate with sprinkles if you want!

 


chocolate sable cookiesROMANIAN!

Am mai incercat eu de-a lungul timpului fursecuri spritate, dar nicio reteta nu si-a pastrat forma atat de frumos ca aceasta. Reteta ii apartine lui Pierre Herme si asta e suficient incat sa am incredere in ea! Fursecurile sunt delicioase, insa pe langa gust, ador reteta asta pentru ca foloseste albusuri! Doar albusuri! Adica in sfarsit am inca o reteta pentru a folosit tona de albusuri adunate in congelator, mai ales acum ca vin sarbatorile si fursecurile au cautare mare!

Ma gandesc ca data viitoare sa inlocuiesc faina cu amidon si sa aromatizez fursecurile cu portocala sau lamaie ori doar vanilie, apoi sa inmoi fursecurile in ciocolata topita si sa le decorez cu bilute colorate. Chiar ca ar arata in ton cu sarbatorile!

Ingrediente:

  • 260g faina alba
  • 1 praf de sare
  • 30g cacao neagra de calitate
  • 250g unt moale
  • 100g zahar pudra
  • 1 lingurita extract de vanilie
  • 2 albusuri

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati 2-3 tavi cu hartie de copt.
  2. Cerneti faina cu sarea si cacaoa intr-un bol.
  3. In alt bol, mixati untul cu zaharul pudra cateva mintue pana devine cremos si isi dubleaza volumul.
  4. Incorporati faina folosind fie mixerul pe viteza cea mai mica, fie o spatula.
  5. Bateti albusurile spuma usor, apoi incorporati-le in aluat. Veti obtine un aluat destul de vartos, omogen, aromat.
  6. Turnati aluatul intr-un pos si formati fursecurile in tavile pregatite mai devreme. In materie de forme aveti mana libera!
  7. Coaceti fursecurile pentru 15-20 minute, in functie de cuptor. Eu am unul cu gaz care nu mentine o temperatura constanta si de obicei dureaza cam 20 minute, asa ca va recomand sa le incercati dupa 10 minute. Trebuie sa fie usor crocante.
  8. Lasati-le sa se raceasca in tava apoi pastrati-le intr-un recipient inchis ermetic.

chocolate sable cookies

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  1. Olguta, arata super fursecurile tale!
    Eu am incercat mai de mult o reteta de fursecuri in genul asta, reteta de fursecuri Etoile, dar aluatul era atat de tare incat nu am putut sa formez fursecurile cu poche-ul si din pacate a trebuit sa-l arunc, ceea ce n-am facut in viata mea.
    Aluatul asta cum e, cum se comporta?

    • E mai vascos, dar nu tare, numai bun de turnat cu posul.. cam ca un aluat de eclere la consistenta, deci destul de vascos.. dar nu cred sa ai probleme daca urmezi reteta, e foarte incercata in blogosfera si nu am citit niciun eses pana acum. 🙂

  2. Olguta, multumesc pentru reteta!Le-am incercat si sunt foarte gustoase. Am insa o intrebare (ai mila, sunt “super-incepatoare”): a doua zi trebuie sa fie crocante ca niste biscuiti sau moi, asa cum mi-au iesit mie? Sau am gresit eu cu ceva? Felicitari pentru munca ta minunata!

    • Roxana, nu e nevoie de mila, raspund oricand cu mare drag, de asta e blogul aici.
      Din ce imi amintesc ca textura ei se inmoaie usor, dar nu se umezesc, tot fragezi raman. As zice sa-i coci 2-3 minute mai mult si sa mai incerci pentru ca de buni sunt extraordinari, eu i-am facut de nici nu mai stiu cate ori pentru cunostinte, prieteni, biscuitii astia cuceresc inimile ciocolatosilor instant 😀

      • Multumesc, Olguta! Am sa mai incerc cu siguranta! Ti-am descoperit de curand blogul si sunt placut impresionata! Am sa mai incerc retete (mai simplute) de pe blog 🙂 Felicitari pentru blog si cat mai multa inspiratie si ciocolata 🙂

  3. Your cookies are beautiful. Unlike other recipes for these cookies, your egg whites are beaten to soft peaks before adding to the batter. Did you find this is better than just adding the whites directly? Have you tried them both ways? If so, what difference did you see?

    • Irene, to be truly honest with you, I never tried whipping them. By soft peaks I mean just slightly until it looks a bit more than just frothy. The point is to break up the whites and ease their incorporation into the batter. But it’s not compulsory, it yields exactly the same result as unwhipped whites.

  4. Pierre Herme’s original recipe did not call for the cook to beat the egg whites to a soft peak and fold it into the batter. He had the cook just add the egg whites into the creamed butter/icing sugar mixture. Why did you add this step? Does it make the cookie lighter or easier to pipe? I am always interested in why people change recipes, it helps me to improve my own cooking.
    I really enjoy your blog and cannot wait to give these a try.

    • By soft peaks I mean a little bit more than frothy. I find them to incorporate easier, but the final result is pretty much the same as I’ve made them with unwhipped whites as well.