How to make Breton Shortbread

The Breton Shortbread is incredibly good, probably becose of the high quantity of butter that make is very “friable” and a very spécial texture. The good thing about the sablée breton, it’s pretty fast and easy to make, it’s very good by itself as a snack or as a tarte base too. I will suggeste you to eat it fresh from the day.

Vidéo:

Recipe:

  • 50 g egg yolks
  • 125 g sugar
  • 125 g soft butter
  • 3.5 g salt
  • 175 g flour
  • 17 g chemical baking
  1. Step into the mixer with the palette, the yolks and the sugar
  2. Add dry ingredients and soft butter
  3. Stop mixing when it’s homogeneous
  4. Film the dough on contact and reserve at least one hour in the refrigerator.
  5. Roll out to the desired thickness, in the video it is about 1cm thick
  6. Bake at 170 ° until you get a nice golden color (start monitoring the oven after 12 min of cooking) 🙂

Conservation:

For a pie: the same day
For snack: 2 good week in a tightly closed box

Tips &Tricks:

  1. Prefer to freeze the dough into ready-to-cook and cook on demand rather than keep them 2 weeks, fresh is the best!
  2. Do not put salt if you prefer to use salted butter
  3. You can flavor the dough with some zest of lemon for example or vanilla. (Rather used if you opt for a pie)

Here is a small example of pie I made at home with a Breton shortbread base!

I hope you will like as I like, feel free to share your feeling about that recipe !

Cheers team 🙂

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