Chocolate Sable Bretonne
• RedMan Salted Butter (Soft) | 68327 | 90 gm
• RedMan Fine Sugar | 1416 | 60 gm
• RedMan Plain Flour | 1242 | 120 gm
• RedMan Cocoa Powder | 213 | 15 gm
• RedMan Baking Powder | 62606 | 2 gm
• Egg Yolk | 12088 | 1 nos
• RedMan Vanilla Essence | 67722 | 2 gm
• RedMan Kirschwasser Flavour | 67787 | 2 gm

Chocolate Almond Cream
• RedMan Unsalted Butter (room temperature) | 68328 | 90 gm
• RedMan Icing Sugar | 1410 | 90 gm
• Eggs | 12088 | 60 gm
• RedMan Blanched Ground Almond | 67539 | 80 gm
• RedMan Cocoa Powder | 213 | 20 gm
• RedMan Cake Flour | 1208 | 10 gm
• RedMan Baking Powder | 62712 | 1 gm

Cherry Compote
• Ravifruit IQF Cherry | 50452 | 150 g
• RedMan Caster Sugar | 1417 | 75 g
• RedMan Pectin LM | 200419 | 8 g
• RedMan Kirschwasser Flavour | 67787 | 2 g

Cream Filling
• RedMan Dairy 35.5% Whipping Cream | 106311 | 100 g
• Callebaut Gold Chocolate | 107178 | 100 g
• RedMan Whipping Cream (Non-Dairy) | 12427 | 120 g

**Chocolate Sable Bretonne**
1. Butter and sugar mix well.
2. Add in plain flour, cocoa powder, and baking powder until it resembles crumble.
3. Add in egg yolk, vanilla essence, and rum.
4. Roll to 1cm thickness and keep in the chiller for an hour.
5. Cut out the dough and pipe the almond cream on the center.

**Chocolate Almond Cream**
1. Add everything in the mixer to mix well.
2. Pipe on top of the Bretonne dough.
3. Bake at 170°C with fan on the middle rack for 30-35 minutes.

**Cherry Compote**
1. Mix sugar with pectin LM together, cook with 2/3 of the cherry.
2. Off the heat, when the temperature reaches 60-70°C, add in the balance of puree and IQF.
3. Keep in the chiller.

**Cream Filling**
1. Boil the dairy cream and melt the gold chocolate.
2. Keep in the chiller overnight.
3. Whip the non-dairy cream and fold it in, then use.

**Assemble**
1. Put the Cherry compote on the baked Bretonne base.
2. Pipe a thin layer of cream filling to cover the compote.
3. Pipe the cream on top.
4. Decorate with chocolate on top.
Storage: Can store in an air-tight container at chiller temperature for 3-5 days.