Bruno Albouze Sablée Breton

Sablée Breton

Yields25 ServingsPrep Time30 minsCook Time15 minsTotal Time45 minsRating


Cookie Dough
 150 g Sugar
 2 g Fleur de sel, or Kosher salt
 80 g Egg yolks
 160 g Butter, softened
 10 g Lemon zest
 10 g Vanilla paste, one fat bean
 8 g Baking powder
 200 g All-purpose flour
Egg Wash
 50 g Eggs (1)
 20 Egg yolk (1)



Sablé breton originated in Bretagne centuries ago, called « amann ». Used by many chefs today for plated desserts such as Tarte Tatin (See pic). Le breton must have 20% butter fat at least, and contain egg yolks as well. This butter cookies got its reputation from being extremely flaky with a light touch of saltiness which comes from beurre salé de Bretagne. It can be produced into different thickness and look depending on the purpose.

Cookie Dough

Beat egg yolks, sugar, salt and vanilla. Add the softened butter, and mix until smooth – then add the sifted flour. Roll out pastry between 2 parchment papers into a 3 mm thick sheet; freeze to set.

Egg Wash

Blend the egg and yolk with a pinch of salt. To give a more pronounced contrast, add a few drops of coffee extract.


Preheat the oven to 375°F/190ºC. Remove the parchment from the top. Egg wash the surface of the pastry twice. Pre-bake for 5 minutes and remove from oven. Cut out cookies using a cookie cutter. Put cookies back in the oven to finish baking for about 8 minutes more or until golden brown. Cool on rack – Enjoy!

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