Effusion raspberry chip cookies and white chocolate - 135g

A combination of crunchy shortbread and creamy chocolate! A gourmet recipe to delight both young and old! Discover our authentic raspberry Petits Sablés topped with white chocolate.

All these cookies are made in hand made by the pastry masters of the Biscuiterie La Sablesienne who use noble ingredients such as good fresh butter and eggs of high -air chicken.

The chocolates are made in the Sablésienne chocolate factory by our chocolate makers, in Pays de la Loire.

Net weight 135g

La Sablésienne makes real Sablé-Sur-Sarthe Sablé, round, jagged, crunchy and pure fresh butter. The recipe has been passed down from generation to generation in the town whose name it bears. It is today recognized as a specialty of French culinary heritage.

In 1670, the Marquise de Sablé was the first ambassador of these little shortbreads to the court of the Grand Condé. Petit Sablé is made by our biscuit factory, using natural ingredients whose raw materials come mainly from the West of France: pure fresh butter from Pays de la Loire, flour from Sarthois millers, eggs from free-range chickens. .

Le Petit Sablé is available in different recipes:
- With chocolate chips: made with pure cocoa butter
- With Guérande salt caramel chips
- With fruit nuggets (apricot, raspberry, lemon): locally sourced by a producer in the south of France
- All chocolate: made with cocoa powder for an intense chocolate taste
- Tonka bean: seed from South America, elongated in shape and black in color. Presents aromas of almond, caramel and vanilla, even coffee.
La Sablésienne offers two types of shortbread recipes: La Sablésienne shortbreads and 1670 Marquise de Sablé shortbreads.

These two recipes are distinguished by the quantity of butter and eggs, higher in the 1670 recipe. In addition, it does not contain baking powder, which gives the shortbread a less rounded shape than La Sablésienne shortbread. In the La Sablésienne recipe, the egg is applied to the shortbread to brown it, while in the 1670 recipe, the egg is integrated into the dough, thus giving the shortbread a slightly more melting texture than the other recipe. is crunchier.