Pierre Herme's sweet diamonds! Shining crust crystal sugar and alluring vanilla aroma.

Diamonds are eternal, except for Pierre Herme’s sand diamonds. Crunchy on the outside, tender and crumbly on the inside, they disappear from the table like a magic wand.





The name of Pierre Herme is rightly associated with high art in confectionery. Vogue magazine calls him the Picasso of confectionary art, and the New York Times calls him the Emperor of the Kitchen. Foodies around the world consider this talented cook a pioneer in the field of taste.





Sables diamantsSand Diamonds.) by Pierre Hermet. Initially, this cookie attracted me to the original name, but after recognizing the author, I realized that it can not be tasteless.





Cookies are very tender, crumbly and, importantly, prepared quickly from very affordable products. It got its name because of the shape in the form of a truncated pyramid. The sides of the cookies are covered with sugar crystals that shine like the edges of diamonds.

Very delicious sand cookies Ingredients

• 100g sugar
• 1 g vanillin (in the original recipe 0.5 tsp liquid vanilla)
• 90g salty butter
• 150g sweet butter
• 325g flour
• 4-5 tbsp. l of large sugar (for sprinkling)

Preparation

1. Mix pre-softened oil and sugar.
   
   
   
2. It is most convenient to make a mixer. In order to make cookies crumbly, you need to mix quickly.
   
   
   
3. Add vanillin and mix the mass well.
4. Introduce sifted flour, mix soft and smooth dough.
   
   
   
5. The resulting dough was divided into two equal parts. From each part roll sausage with a diameter of 2-3 cm and wrap with food film.
   
   
   
6. Send the sausages to the fridge for 30 minutes, then extract and let stand for 10 minutes before using.
7. So the dough will be hard on the inside, but a little more malleable on the outside. This is necessary to cover it evenly with crystalline sugar.
8. Take the film off the sausages and dump it in sugar.
   
   
   
9. After that, cut them into segments about 2 cm thick. You should not do more delicately, because it is this thickness that gives the liver its characteristic shape.
   
   
   
10. Place the sand diamonds on the pan, having previously laid it out with parchment paper. The distance between cookies should be at least 3 cm.
    
    
    
11. Bake in the oven at a temperature of 200 degrees for 13-14 minutes until a beautiful golden color. Be sure to make sure that the cookies do not burn, since everyone has different ovens, someone may need less time.
    
    
    
12. Cookies from Pierre Herme Ready. Bon appetit!

If you are a real culinary wizard, try turning sweet diamonds into rubies, emeralds, amethysts, sapphires.





This is not difficult to do with food coloring. Children will be very happy with this metamorphosis and will enjoy colorful sweets.





Continuing the theme of original and delicious cookies, "Site" He offers you a recipe for Rose cheese cookies. Share these wonderful recipes with your friends. Happy tea to you and your family!