An original recipe by L'École Valrhona Chef Sarah Tibbetts
For 10 people
Category: Cakes and Tarts
Difficulty: Easy
Preparation: hours
Cooking: minutes
Cooling: 12-24 hours


Oat Milk Creme Anglaise:
460g oat milk
15g Cornstarch
30g sugar

Chocolate Cream:
340g oat milk creme anglaise
165g Amatika 46%

Vegan Vanilla Sablé:
113g Vegan butter, room temp
85g Confectioners sugar
28g almond flour
10g Egg replacer powder
30g water
56g AP flour*
165g AP flour*
2g Fine sea salt
0.5 ea Vanilla bean, seeds only (or 1tsp vanilla paste)

Chocolate Crispies:
AN Chocolate crisp rice cereal
AN Amatika 46%



Oat Milk Creme Anglaise:
  • Combine the cornstarch and sugar. Add a small quantity of the oat milk (around 60g) and mix to make a slurry.
  • Pour the remaining oat milk in a pot and warm over medium heat.
  • Whisk the slurry mixture into the pot and bring to a boil, whisking constantly.
  • Cook the mixture at a rolling boil for 1 minute to cook the corn starch.
  • Remove from heat and scale.
Chocolate Cream:
  • Melt the chocolate in the microwave at 20-30 seconds intervals, until just melted.
  • Scale the oat milk anglaise and slowly pour the hot liquid over the melted chocolate in several additions, mixing well each time before adding more.
  • When all the liquid is incorporated, process with an immersion blender until smooth.
  • Pour in a shallow container and place plastic film directly on the surface of the cream.
  • Allow to chill for 12-24 hours before using.
Vegan Vanilla Sablé:
  • On a stand mixer fitted with the paddle attachment, combine the vegan butter, confectioners sugar and almond flour- mix until smooth.
  • Combine the egg replacer with the water and let sit for 1 minute. Add to the mixing bowl and mix throughly, scraping down the sides of the bowl.
  • Add the first quantity of flour (56g) and mix well. Then add the second addition of flour (165g). Before the flour is completely incorporated, add the salt and vanilla bean or paste and mix just until the dough comes together.
  • Remove from the mixer and finish mixing by hand.
  • Place the dough on a half sheet of parchment paper, flatten with the palm of your hand, then place another parchment sheet on top.
  • Roll the dough to each edge of the parchment to make a large rectangle. Place in the freezer.
  • After 30 minutes, remove the dough from the freezer and carefully peel off the top parchment.
  • Score the dough to create 1.5 x 5 in rectangles. If the dough begins to soften, return to the freezer. Cut and handle the dough when frozen to ensure clean lines and ease in handling.
  • Cut the dough with a pastry cutter or knife and store in the freezer until ready to bake.
Chocolate Crispies:
  • Melt the chocolate in the microwave at 20-30 seconds intervals, until just melted.
  • Place the cereal in a bowl and pour over melted chocolate and mix. Add just enough chocolate to coat the cereal completely and stir well.
  • Spread on a parchment sheet and allow to set before using.
  • Place the sablé on a parchment or silpain lined baking tray (use a perforated pan if using a silpain mat) and bake at 325F (160C) until golden brown. Allow to fully cool.
  • Place the chocolate cream in a piping bag. Cut the tip on an angle with scissors and pipe in a zig zag motion down the length of the sablé.
  • Garnish with chocolate crispies and Amatika shavings.
  • Once the dessert is made, serve immediately.
  • Components can be stored separately for longer shelf life and plated ala minute.
    - Dough- one month in freezer unbaked, 3 days at room temp once baked.
    - Cream- 5 days in refrigerator.
    - Crispies- 7 days at room temp.
  • *oat milk can be plain or vanilla. Extra creamy is also a good option.
    *to make the recipe gluten free, sub out the AP flour for a one to one ratio gluten free flour. The dough maybe slightly more delicate and baking times may need to be adjusted.