Spread out to 4mm thickness.
Cut into 12cm by 2cm stripes.
Cook at 165°C.
Allow to cool and then partially dip the sablé in crystallised Lactée Barry Équilibre 36% milk chocolate.
Place some Lactée Barry Équilibre 36% milk chocolate into a piping bag and decorate.
Weight of a coated sablé: 20 g (coating chocolate 5g).