Name: Breton Shortbread
Yield: 4 servings
Ingredients: 310 g all-purpose flour; 60 g Egg yolk; 120 g sugar; 125 g butter (softened); 5 g 100% cocoa powder; 1 teaspoon chemical leavening agent /or Royal yeast); 2 g salt; Chocolate ganache; 300 ml milk; 250 g 70% couverture chocolate

Breton Shortbread

The sablé breton is a biscuit with a crisp and buttery texture made with weak flour, egg yolk, and sugar, perfect for accompanying a good tea.

vegetarian

oven

dessert

Ingredients

Servings:

Ingredients

310 gall-purpose flour
60 gEgg yolk
120 gsugar
125 gbutter (softened)
5 g100% cocoa powder
1 teaspoonchemical leavening agent /or Royal yeast)
2 gsalt
Chocolate ganache
300 mlmilk
250 g70% couverture chocolate

Nutritional Information

Per Serving (Approx.)

Calories

1021 kcal

Protein

16 g

Fat

48 g

Carbohydrates

132 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Leave the butter at room temperature for approximately 30 minutes, or until it has a soft, pomade-like texture that is easy to mix.
In a large bowl, mix the sugar with the butter. Use a whisk to stir the mixture consistently until you achieve a fine and homogeneous texture.
Carefully separate the egg yolks from the whites. Reserve the egg whites for other uses, if desired.
Add the egg yolks to the butter mixture, one at a time. Stir well after each addition until each yolk is fully incorporated before adding the next one.
Sift the flour, baking powder, salt, and cocoa powder into a separate bowl. Add these dry ingredients to the batter in several stages, stirring gently after each addition until you obtain a homogeneous mixture.
Knead the dough lightly until it is homogeneous. Then, shape it into a log with the desired thickness for the final diameter of the sablés.
Wrap the dough log with plastic wrap and let it rest in the refrigerator for at least 2 hours to cool and slightly solidify.
30 minutes before baking the sablés, preheat the oven to 190°C to reach the proper temperature.
Using a sharp knife, slice the log into approximately 1 cm thick rounds.
Place the rounds flat on a baking tray lined with parchment paper. Create a slight indentation in each round by raising the edges with your fingers.
Bake the slices for 13 minutes at 190 °C, until the edges are slightly golden.
Allow the sablés to cool completely on a wire rack before serving or storing.

Chocolate Ganache

Heat the milk in a saucepan over medium-high heat until it begins to gently boil, ensuring it does not overflow.
Once the milk has come to a boil, remove the saucepan from the heat and immediately pour the hot milk over the chopped chocolate previously placed in a heat-resistant bowl.
Stir the mixture with a silicone spatula or a hand whisk until the chocolate is completely melted and the mixture has a smooth and homogeneous texture.
Allow the ganache to cool at room temperature, stirring occasionally, until it reaches about 32ºC, at which point the texture will be suitable for filling.
Using a spoon or a piping bag, fill the cavity of the sablé cookies with a thick layer of chocolate ganache, ensuring even distribution.

Recommendations & Tricks

Ensure that the butter is at room temperature before starting; this will make it easier to incorporate evenly into the sablé breton dough.
Sift the flour together with the cocoa powder to avoid lumps and achieve a finer, more uniform texture in the finished product.
When storing the sablé breton, let it cool completely on a wire rack and then store it in an airtight container to keep it fresh for longer.