Sablé peanut and gianduja

peanut sablé cookies

  • 75 g butter
  • 20 g peanut paste
  • 45 g confectioner's sugar
  • 25 g whole egg(s)
  • 125 g weak flour
  • 65 g peanut powder

Beat the butter and the peanut butter together until smooth and then add the icing sugar and the egg.
Add the sieved flour with the salted peanut powder.
Mix together well and place in the refrigerator.
Roll out to a thickness of 2 mm.
Cut out 4 cm diameter discs.
Bake between two Silpat mats at 160 ºC for about 20 minutes.
Set aside.

peanut gianduja

  • 360 g Opal
  • 90 g peanut paste

Melt the chocolate and mix it with the peanut butter.
Heat the mixture to 40 ºC.
Temper at 23 ºC.
Place a small amount on the peanut sablé cookies.
Place two half peanuts with honey and salt on the gianduja.
Leave to set and store in an airtight container.


Bake the sablé cookie.
When cold, measure out the gianduja.
Finish off with two half peanuts with honey and salt.