Method

Salted Caramel

1. In a medium saucepan on the stovetop over medium heat, combine the milk, heavy cream, and 45 grams of corn/glucose syrup. Bring to a gentle simmer, whisking the mixture to ensure the syrup has fully dissolved. Remove the saucepan from the heat but ensure the mixture stays warm.

2. In a medium saucepan on the stovetop over medium heat, combine the superfine/caster sugar and the remaining 45 grams of glucose sugar. Cook until the mixture turns a deep caramel colour, whisking slowly to help disperse the sugar.

3. Once golden, immediately pour in the hot cream mixture, being very careful as it will bubble up violently. Whisk the mixture and cook for 1 minute.

4. Remove the saucepan from the heat and pour the mixture through a sieve and into a large bowl. Let the mixture cool for 2 minutes. Add the sea salt flakes and butter. Blend or whisk until smooth. 

5. Pour the mixture into a container and leave at room temperature.

Streusel

1. Into the bowl of a stand mixer, fitted with the paddle attachment, add all of the ingredients. 

2. Mix on a low speed until the butter has broken down and the mixture is sandy in texture. This will take a few

3. Transfer this to a baking tray and place it into the freezer while you make the sablé. 

Hazelnut Sablé

1. Into the bowl of a stand mixer, fitted with the paddle attachment, add all of the ingredients except the egg. 

2. Pour in the whole egg and mix on low speed for 30 seconds, then stop the mixer and use your hands to squeeze the dough together to form a dough.

3. Place the dough in between two silicon mats or pieces of parchment paper, and using a rolling pin, roll it to around 7mm/0.25” thick. 

4. Place this in the freezer for 20 minutes.

5. Once chilled, work quickly and use the 78mm tart ring to cut out discs, then cut the middle of the dough out with a 50mm cookie cutter to leave you with donut shape. Place these onto a tray lined with parchment paper, ensuring you keep the tart rings around the outside of the dough. Place these back into the freezer for 15 minutes, meanwhile preheat your oven to 160C/320F Non-fan assisted. 

6. Place the dough into the oven and bake for 12 minutes – it should turn a very light golden colour. 

7. Once baked, let them cool for a few minutes before pressing the sables out of the tart ring and letting them cool completely.

8. Use the same tart ring and place it back onto the baking tray. Add a few tablespoons of the chilled streusel and press it down with the back of a spoon so you have an even layer.

9. Take the chilled hazelnut sablé and press this on top of the streusel, it should fit snugly into the tart ring. You need to make sure the sablé is touching the streusel. (If you find it won’t touch – when it is baking, it will soften, so after a few minutes you can press it down while it is in the oven).

10. Place the cookies into the oven and bake for around 20 minutes, or until they are a golden colour. 

11. Remove them from the oven and allow to cool for a few minutes before pressing them out of the tart rings.

12. Ensure the caramel is a soft, almost runny honey-like texture, and pipe this into the centre of the biscuits. The caramel will be soft and runny if served immediately but will thicken the longer they sit at room temperature.