Something I’ve been appreciating now that I’ve been participating in French Fridays for the last year-and-a-half are the benefits of taking my time. Not that I always manage it. There have been many rushed dishes, quickly photographed so that I can get a post up in time for the deadline. But, when I do take my time, it’s worth it.
This is particularly true when it comes to butter doughs. What starts as a crumbly mess turns into something rich and pliable. The flavours develop, too, when you wait. Don’t get me wrong, I love baking things that you can turn out on a whim (like this week’s Irish soda bread over at Tuesdays with Dorie), but I have a growing appreciation for the recipes in which time is one of the ingredients.
These sablés are just that sort of thing. The night before the big bake-a-thon (bake-o-rama? bakestravaganza?) with my family, I made the dough for these cookies and rolled them, with difficulty, into logs. The dough was truly sandy and I was worried that I might overwork it while trying to get the logs to stay together. But after a night in the refrigerator, the dough was fine. Easy to cut and not crumbly at all, with a denseness that made me want to get them into the oven as soon as possible. Baked, they had a lovely crumb and a satisfying thickness. They’re pretty, too. A perfect vehicle for cocoa and chopped chocolate.
Life lessons aside, I’m more willing now to explore recipes that don’t provide immediate gratification. They’ve got their own rewards.
You can find many other blogged descriptions of this week’s FFWD recipe here: Cocoa Sablés