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Monday, June 6, 2011

Pierre Herme's Sable a L'olive Noir Recipe - Black Olive Cookies Recipe

Olive Sable 5

Olives 2

Olive Sable 2

I have often been told that I look young for my age and because of that, I have always celebrated it to almost the extent of flaunting it...on many occasions, telling people that I am almost half a century old - which is really, not too far from the truth. I guess everyone, especially those from the fairer sex would be happy to look younger. However, sometimes, working in a male-dominated industry, to look like you've just graduated from college can often work against you. However,over the years, I have also learnt that as much as appearance can set a formative impression in others, what is often more important is the first conservations you hold with the other party. It is when you speak that you can either affirm or overturn their prejudice. It is from that point onwards that credibility gets a chance to build and gradually be allowed to develop into something bigger, such as respect. I am, as you can see, still on the Pierre Herme trail. Referencing from his book, Le Livre des fours sees et melleux de Pierre Herme which gave me the Sable Viennois, I found many other interesting but simple recipes. It is amazing how once satisfaction has been delivered, trust follows - almost unconditionally.

This is another Sable recipe but is based on a technique that I have never worked before. Different from Sable Viennois which uses egg white or the more common ones that uses wet egg/egg yolk, this recipe works with cooked egg yolk. The egg yolk is cooked fully and mashed up into fine crumbs. A small quantity of this is then added to the creamed butter.
I understand that this is not an unique methology but for me this is new and I was suitably intrigued.

The texture of the cookie is totally unlike the shortbread which is more compact and crumbly in a melty sort of way. It is neither the same as the Sable Viennois, the crispness of which has a more airy quality to it. This cookie is crisp with an light crumbly snap. It was magical and my immediate impulse was to create a chocolate chip version next time.

Olives
The other reason that drew me to the cookie was the incorporation of Black Olives and EVO in the recipe. A more adult and sophisticated taste, this is perfect for those who prefer a savoury cookie to the usual sweet ones.

I can't be more pleased to add this to my cookie repertoire. I will never look at cookies in the same way again.

Olive Sable 2(250)
Recipe :
5g Cooked Egg Yolk(Cooked & passed through a fine mesh)
65g Unsalted butter
2g Fleur de Sel
35g Powder sugar
25g EVO (Extra Virgin Olive Oil)
15g Corn Flour
80g Plain flour
25g Black Olives in Oil (finely minced)

Method :
1. Preheat oven to 170C (fan assisted mode)
2. Lightly beat an egg yolk and microwave at high for 30secs until cooked. (if you don't have a MW oven, you can hard boil your egg and remove the egg yolk from the hard boiled egg)
3. While the egg yolk is still warm, press it through a fine mesh.
4. In a mixing bowl, whisk together, softened butter, Fleur de Sel until creamy.  Add powdered sugar and cream until homogenous.
5. Lower the mixing speed and gradually add in the EVO.
6. Add in sifted plain flour and corn flour.
7. Fold in minced black olives.
8. Roll out dough between 2 sheets of cling wrap to 0.6-0.8cm thick. (Alternatively, you can roll the dough into a log)
9. Refrigerate to firm.
10. Cut dough using cookie cutter or slice log with a knife.
11. Bake at 170C for 12 minutes until brown.

34 comments:

Shaz @ feedingmykidsbetter.blogspot.com said...

Oh wow. I know wat u mean by a more adult taste. I have been baking too much chocolate chip cookies for my own liking.

wendyywy @ Table for 2..... or more said...

Is the crispness more like a cracker than a cookie?
I have to learn to appreciate olives.

Anonymous said...

Hi, Shirley,
the recipes is from the same book? Maybe you can help me try that cake vanille that i mention earlier in page 64? i would be most intrigued how it turns out..lol >-<

Cheers,
Sem

Shirley @ Kokken69 said...

Hi Wendy, no, this is not quite like a cracker. It is more crumbly than a cracker... much more snap than a shortbread (not as melty) but not as airy as Sable Viennois. The difference between this Sable Viennois is very slight...very nice texture. I like it. I love olives but if you don't like Olives, you can replace the EVO with butter and keep it plain.

Shirley @ Kokken69 said...

@Sem - hahaha... can, I can give it a try. I am sure there was a typo in that recipe. Have you tried anything from the book?

Zurin said...

I am so jealous with you few latest posts on sables. They all look sooo good and I have yet to try one of them.

good to know some one is close to almost half a century. I was beginning to feel that I was every food blogger's mother...LOL

Quay Po Cooks said...

I love black olives, I am going to make this for sure! I think this will go very well with salsa. Just want to let you know that I adapted your fish head meehoon recipe with some mofication and it turned our great!! Many thanks Shirley:D

La Table De Nana said...

I have never worked with crumbled cooked egg yolk either..these look great as an appie ..

You are really sharing lovely recipes Shirley.Thank you..
I am more than half a century :) You must be so youthful..I can tell from your posts.
Good for you..Enjoy!

Marnely Rodriguez said...

Oh this is new to me also. I've heard of people baking with cooked eggs, but I haven't! Will definitely try these also! Thank you for sharing and yay for you looking so young! :)

Jo said...

Hi Shirley, looks like you are experimenting with quite a number of Pierre Hermes recipes. This particular one sounds really unique. Would not have thought of olives and EVO in a cookie that is for sure. But it does look gorgeous and delicate!

Von said...

More cookies! I can see you've been putting the book to good use ;) I've never heard of this method of adding cooked egg yolks into a cookie batter- it sounds so interesting!

Torviewtoronto said...

looks wonderful haven't had like this

tigerfish said...

It's always good to look young for the age :) At work, let performance speaks and not age. I so agree!

These savory cookies must be tasting great! I never tried them before and trying to imagine.

Maria @ Scandi Foodie said...

You certainly look young! But I think you should make most of it and just enjoy it ;-)

These cookies look fabulous, I'm a huge fan of olives!

daphne said...

i think olives are an acquired taste. Hubby and I enjoy it now but when we first ate it, it was too strong for our liking. I wonder though how I would take to this cookie. I think with mix feelings but one that i would try for sure!

Anonymous said...

Shirley,
Now i kind of waiting for you to try out the recipes in that book before i venture out, (nope, i havent tried any yet, always got distracted somehow),haha, kiasu in me,eh? Seeing your beautiful post is really inspiring and remind me of "Julie & Julia".
Cheers,
Sem

Lisa H. said...

Its a blessing to 'look young-ish' when we are reaching the big FIVE Zero... hehehe... I have less than 5 fingers to countdown ;)... 'if you got it flaunt it'

The sables looks great and I am sure the taste is excellent... I love the savoury biscuits better than sweets

Swee San @ TheSweetSpot said...

mm black olives are okay for me but not green ones. It's quite an interesting method to add cooked yolks. I guess I have to try making it to find out.. Thanks for sharing Shirley. I saw the book in Borders and I think I'm going to make a trip back there to get it.

Zoe said...

This biscuits look really elegant using black olive as their ingredients. And...very sexy too.

Joanne said...

Flaunt it, girl!

These cookies look delicious. Sophisticated, to be sure. But also delicious.

busygran said...

I can't believe that you're almost 50 carats. When I first met you I thought you were probably in your thirties. So do I get to eat your cookies? ;P
Interesting cookies hmmm... perhaps I'll give it a try!

Shirley @ Kokken69 said...

@busyGran... Haha...time will fly, I will get the 50 carat really soon. Yes, You can have all my cookies!

Anh said...

I love these cookies Shirley! Gonna whip up w batch soon :)

Indie.Tea said...

I agree with you on the comments about looking younger. In the professional world, it makes you look inexperienced.
The savory sable sounds amazing. I will have to try the recipe...soon.

penny aka jeroxie said...

Using cooked egg yolk? How interesting. I have spare olives. Might give this a go this weekend.

Angie's Recipes said...

Love to use cooked eggs in baked cookies too! They are so much more melt-in-mouth and delightful. Those olive sables sound heavenly!

Ciao Chow Linda said...

This looks divine - with a glass of wine.

mycookinghut said...

I definitely love the idea of this, savoury sables get my thumbs up!

S Lloyd said...

Thanks for sharing this.
I am trying those sablés this weekend. The idea of olive flavor sounds interesting to me (never tried it before, but I can imagine it being very enticing)

mycustardpie.com said...

Super sables - I could easily hoover up quite a lot of these with a glass of chilled white wine.

pigpigscorner said...

My hubs loves olives but I wonder he'd enjoy savoury cookies (he thinks savoury muffins are weird!).

Anonymous said...

How much cream?You left that out of the ingredients list.

Shirley @ Kokken69 said...

@anonymous: should there be cream? I have never worked with cream in cookies recipe. I don't believe any of the PH recipes make use of cream either.

Magic of Spice said...

These are just fantastic!

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