The Catalan TableBreton 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.
Ingredients
Servings
10
Measurement units
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
Ingredients
- 300 mlmilk
- 250 g70% couverture chocolate
Nutritional Information
Per serving
Calculated for 10 servings
Calories
436 kcal
Protein
6.7 g
Fat
24 g
Carbohydrates
49.4 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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.
Original recipe
View or download the original PDF document.