Whole Wheat Coffee Sablé with Chestnut Buttercream

How to make it

1. 1

   Loosen 20 g of unsalted butter until smooth, mix in 11 g of powdered sugar and 0.5 g of salt, then add 7 g of egg and mix it through. Add 1.2 oz of sifted cake flour, 17 g of whole wheat flour, and 0.5 g of instant coffee, and cut them in until the dough gathers into a single mass.

2. 2

   Roll the dough out to a thickness of 3mm and let it rest in the refrigerator or the freezer.

3. 3

   Stamp out the cookies with a cutter, bake them in a preheated oven at 325°F (160°C) for 15 minutes, and let them cool completely.

   · These times assume a Smeg oven and a 3 mm thickness — roll them thicker or thinner and the time changes.

4. 4

   Pour 6.5 g of warmed heavy cream over 6.5 g of white chocolate and melt it into a ganache. Loosen 1 oz of room-temperature unsalted butter until smooth, then add 1.1 oz of chestnut paste, the ganache, 1 g of gold rum, and 0.5 g of salt, and whip it until it is smooth.

5. 5

   Pipe the chestnut buttercream onto the cooled cookies, divide 20 g of chestnut paste for the filling and place it in the center, then cap each one with another cookie.

6. 6

   These are buttercream cookies, so they taste best cold. Keep them in the refrigerator for the same day or the next day, and in the freezer for anything longer.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.