Breton sablé biscuit dough
Brittany is famous for its rich, sandy textured "sablé" biscuits. Similar to shortbread, they are made with lots of butter and egg yolk, and just a hint of vanilla.
This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
This dough can be made into simple biscuits – already delicious on their own – or used as the base for tarts and other desserts.
68K 24 3.7
Last modified on: August 1st 2018
Keywords for this recipe:DoughPastrySabléBrittanyBritonButterEgg yolkVanillaFor 650 g, you will need:
- 1
250 g flour - 2
11 g baking powder - 3
160 g butter - 4
150 g caster sugar - 5
10 g Vanilla sugar - 6
70 g egg yolk - 7
4 g fine (or table) salt - Total weight: 655 grams
How long does it take?
Time required for this recipe:
| Preparation | Start to finish |
|---|---|
| 26 min. | 26 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 3 min.
Sieve 250 g flour and 11 g baking powder* together.
Set aside.
*Translator's note: French baking powder is about twice the strength of the UK version. For UK baking powder, 6 level teaspoons would be the equivalent. I have not tried it, but think 4 might do the job.
Set aside.
*Translator's note: French baking powder is about twice the strength of the UK version. For UK baking powder, 6 level teaspoons would be the equivalent. I have not tried it, but think 4 might do the job.
Stage 2 - 3 min.
Stage 3 - 5 min.
Mix on medium speed until evenly mixed.
Stage 4 - 5 min.
Add 70 g egg yolk and mix again until evenly mixed.
Stage 5 - 5 min.
Tip in the flour + baking powder with 4 g fine (or table) salt.
Knead on slow speed until evenly mixed. Stop as soon as the dough is formed.
Knead on slow speed until evenly mixed. Stop as soon as the dough is formed.
Stage 6 - 5 min.
Your Breton biscuit dough is ready. Weigh out into pieces of about 12 oz (325 g). Flatten into cakes and wrap in plastic film. Refrigerate overnight before using.
Remarks
If you simply want to make Breton sablé biscuits, roll out the dough next day to just under half an inch (1 cm) thick and cut out to the size and shape of your choice. Bake at 360°F (180°C) for about 25 minutes.
Keeping
Several days in the fridge, wrapped in plastic film. Freezes very well.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,928 Kcal or 12,259 Kj | 35 gr | 347 gr | 159 gr |
| 146 % | 14 % | 33 % | 24 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 447 Kcal or 1,871 Kj | 5 gr | 53 gr | 24 gr |
| 22 % | 2 % | 5 % | 4 % |
How much will it cost?
Some recipes that use this recipe
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This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
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Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
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Source
Home made.
This recipe uses (among others)
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Muffin dough, Arizona cupcakes, Fish in a sesame crust, How to succeed in making sabayon (syllabub), ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Warm salad of potatoes and purple artichokes, Scrambled eggs (Oeufs brouillés), Traditional nutty choc-chip cookies, Brioche dough, Stock-pot fish , ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple rice pudding, Gâteau Breton (Brittany butter cake), Quince compote, Apple crisps, Nachos, ... All |
 | Egg yolk: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Béarnaise sauce, Cannelés, Confectioner's custard (Crème pâtissière, or French pastry cream), Spaghetti Carbonara, ... All |
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