This lovely French pastry dough was 1st introduced to me by a close friend of mine on Instagram, Inbar Zuckerberg. I have learned a lot from her. She is now currently working at LaSalle Restaurant Zürich, Switzerland. Please show her some love by visiting the restaurant if ever you are in Zürich.
I did some research on how to craft this pastry and it pays off. The trick is to whisk the dough into a dough-like consistency, not too sticky nor soft. And most importantly, it is best kept chilled in the fridge overnight before use.
You can also freeze the dough for up to 3 months in the freezer. You can also reuse any scraps or leftovers by rerolling the dough. Needless to say, this is a very versatile recipe. I usually use this for my flan and cheesecake recipes.
Unsalted Butter Softened Preferably Irish, 140g
Demerara Sugar, 100g
Egg Yolks, 58g
Pure Vanilla Paste, 1 TSP
Unbleached All Purpose Flour. 185g
Sea Salt, 4g
Baking Powder, 6g
Hand / Stand Mixer
In a large mixing bowl, add in butter and sugar.
Using a hand or stand mixer, cream until light and fluffy.
Add in the egg yolks and vanilla paste.
Whisk until well combined.
In a smaller bowl, mix flour, salt & baking powder together.
Whisk this flour mixture into the butter mixture, 1/3 portion at a time, until everything is well incorporated.
Continue whisking until it reaches a dough-like texture, not sticky nor stretchy.
Transfer onto a cling film.
Wrap and shape into a rectangle for easier rolling.
Keep chill in the fridge for at least 6 hrs or preferably overnight.
You can keep it frozen in a freezer for up to 3 months.
Thaw in the chiller the day before use.
Preheat oven to 180 degrees celsius or 360 fahrenheit.
Unwrap the sablé breton onto parchment paper.
Slice the portion size you need and keep the remaining wrapped and chilled.
Place another parchment paper on top.
Roll into your desired thickness.
Cut into your desired shapes.
Save any scraps with the remaining sablé breton.
Keep any leftovers chilled or frozen.
Wack into the oven and bake for 6 to 8 mins or until crispy brown.
I love having my sablé breton with my homemade lemon marmalade...