Bruno Albouze Sablée Breton
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Sablée Breton

Yields25 ServingsPrep Time30 minsCook Time15 minsTotal Time45 minsRating

Ingredients

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)

Directions

About
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
2

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
3

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

Baking
4

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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