"Simplicity is the ultimate sophistication" LdV

Tuesday, 20 March 2018

CHABICHOU BISCUITS (Sablés au Chabichou)

(Sablés au Chabichou)

Chabichou was the reference in France of a nice and strong (but not too much) goat cheese when I was a little girl. (I cannot believe I had been a little girl sometimes...). Imagine when I found some, at my usual deli. It was like taking a Tardis back to my childhood... Chabichou was used in France for the famous "salade au chèvre chaud " (warm goat cheese with salad) which used to be served everywhere in the country from North to South... I have a particular link with this cheese so I transformed it into lovely, yummy and easy sablés (biscuits)... 

The Chabichou is an unpasteurized goat cheese from the Poitou area in France. Chabichou from the legend came from the 8 century (oups...), after the Poitier battle. Many Saracens families settled there with their goats. A cheese appeared named "cheblis" which later became "Chabichou".

Wine pairing : Charentais (White) from Charente.

A quick glance in your kitchen...

In your fridge
Chabichou cheese

In your cupboard

Around 14 sablés 

100g 3,5 oz of flour 
150g 5,2 oz of Chabichou cheese
80g 2,82 oz of butter

Mix all the ingredients together and form a log.
Refrigerate for 30 minutes.
Preheat the oven to 200°C.
Line a baking tray with baking paper.
Slice the log into 1-cm slices.
Place roughly each slice 10 cm apart on the baking tray.
Cook for 15-20 minutes.
Leave the sablés to cool down before serving.

Biscuits au Chabichou

Pour environ 14 sablés
100g de farine tamisée
150g de Chabichou
80g de beurre

Mélangez tous les ingrédients listés dans un récipient et formez un rouleau avec.
Le réfrigérer pendant 30 minutes.
Préchauffez votre four à 200°C.
Chemisez une plaque avec du papier sulfurisé.
Découpez de fines tranches d'1cm dans le rouleau et les disposer sur la plaque.
Enfournez pour 15-20 minutes.
Laissez les sablés refroidir avant de les servir.

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