Sablé Breton Recipe

Sablé Breton is a classic French pastry originating from the Brittany region, known for its rich, buttery flavor and tender, crumbly texture. The term “sablé” translates to “sandy,” which aptly describes the delicate and crumbly texture of this pastry. Sablé Breton is made from simple, high-quality ingredients, this sablé breton recipe is simple but super effective. The result is a delightful, melt-in-your-mouth biscuit that is both rich and light.

Having a Sablé Breton recipe in your pocket is very handy as this biscuit is incredibly versatile and used in a variety of ways in French cuisine:

1. Bases for Tarts and Cakes: Sablé Breton is often used as a sturdy yet tender base for fruit tarts, entremets, and layered cakes. Its buttery flavor pairs beautifully with various fillings and toppings, from fresh fruit and pastry cream to mousses and ganaches.
2. Biscuit: As a standalone biscuit, sablé Breton is enjoyed with tea or coffee. Its rich, buttery taste makes it a beloved treat on its own.
3. Petit Fours: These biscuits are sometimes cut into small, decorative shapes and served as petit fours, often with a glaze or a dollop of jam or chocolate.
4. Accompaniment: Sablé Breton can be used as a crunchy element in plated desserts, providing texture contrast to softer components like custards, creams, or poached fruits.

Why is Sablé Breton so Popular in French Pastries?

Sablé Breton’s popularity stems from its simplicity and versatility. It embodies the essence of French baking: using high-quality ingredients to create something exquisite. The rich, buttery flavor and crumbly texture make it a delightful base or accompaniment for a wide range of desserts, while its straightforward preparation allows even novice bakers to achieve impressive results. Ty it out with Chef Eric’s recipe for Sable Breton with Mascarpone Cream and Sautéed Apricots!

Eric's Sablé Breton

Sablé Breton is a buttery, crumbly French biscuit from Brittany, ideal as a base for tarts and desserts or enjoyed on its own with a cup of coffee.

Servings 6 servings

Total Time 10 minutes mins

Equipment

• Baking Pan, Parchment Paper, Large Mixing Bowl, Large Round Cookie Cutter

Ingredients

• 250 Grams Flour T55 or all-purpose 8.82 oz
• 10 Grams Baking Powder 2.5 tsp
• 2 Pinches Salt
• 125 Grams Butter (softened) 4.4 oz
• 3 Egg Yolks
• 100 Grams Sugar 3.5 oz
• 1 Vanilla Bean

Instructions

• In a large bowl, mix, with your hands, flour, salt, baking powder and the soft butter previously cut into small cubes.
• Mix well until it looks like sand.
• Add the egg yolks and the seeds of the vanilla bean (cut in half and scratch with the back of the knife).
• Mix well, knead the dough for 2 to 3 minutes then wrap in cling film, and reserve in the fridge for 1 hour.
• Roll your dough until it is 1.5cm (1/2 inch) thick.
• Give it the shape you want with a cookie cutter or a knife.
• Put it in the oven for 15-20min, at 170°C.
• Use as a dessert base or just bake like a cookie as desired.

Author: Chef Eric Fraudeau

Want to brush up on your baking skills after trying out the recipe? Get your French recipes right every time, join Cook’n With Class for a baking, desserts or bread class.