DISH RESEARCH · Dessert
Sablé Breton
Chef Philippe’s selected Breton sablés mix smoothed unsalted butter into sweetened yolks with fleur de sel, add flour and baking powder, chill the rolled dough and bake small rounds in a mini-muffin mould.
About Sablé Breton
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Chef Philippe’s selected sablés breton have a buttery flavour and an airy texture like traditional Breton palets. This version uses softened unsalted butter, egg yolks and fleur de sel, with small moulds shaping the rounds.
The butter is smoothed separately with a whisk. Yolks, granulated sugar and fleur de sel are whisked until pale before the softened butter is incorporated.
Baking powder and flour are mixed into the butter-and-yolk preparation until the dough is homogeneous. It is rolled between two sheets of parchment and chilled for an hour.
Small rounds are cut from the chilled dough and placed flat in the cavities of a mini-muffin mould. The biscuits bake in a fan oven until the recipe’s baking period is complete.
The baked sablés cool before they are removed from the mould. Their butter flavour and airy texture are the qualities Philippe emphasises in this selected preparation.
Ingredients in Sablé Breton
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Buttercooking medium
- Saltseasoning
- Eggbinder
- Sugarsweetener
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.