Pamplemaïs Sablés with Cotton Candy Ganache by Kristen Held

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Pamplemaïs Sablés with Cotton Candy Ganache



½ cup butter, softened

¼ cup granulated sugar

2 egg yolks, room temperature

1 cup flour

¼ cup cornmeal

1 tablespoon grapefruit zest

1 tablespoon grapefruit juice



2 oz white chocolate

2 tablespoons heavy cream

6 grams cotton candy



  1. Beat the butter and sugar on medium speed until pale and creamy.
  2. Add the egg yolks and beat until well blended.
  3. Reduce mixer speed to low and add the flour, cornmeal, grapefruit zest and juice. Mix until just combined.
  4. Shape dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
  5. Roll the dough out until about 3/8” thick. Use a cookie cutter to cut out rounds, and place them about ½” apart on a baking sheet lined with parchment paper.
  6. Freeze the cookies for at least 30 minutes before baking.
  7. Preheat oven to 350 degrees. Bake the cookies until the centers are set and the edges are just starting to brown, about 15-20 minutes.
  8. Transfer cookies to a wire rack and let cool completely.
  9. Melt the white chocolate (microwave at 50% power for 30 seconds, stir, microwave in additional 10 second intervals, stirring after each until smooth).
  10. Warm the cream to room temperature or above.
  11. Add ½ the cream to the chocolate and stir. Add the remaining cream and stir until smooth.
  12. Add the cotton candy to the ganache and stir until dissolved.
  13. Ice the cookies with the ganache, forming 8 triangles to resemble a grapefruit slice.

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