Recipe: Yummy Cup sablé breton

Cup sablé breton. In French, Sablé means Sandy and Breton refers to the North-West region of Brittany - known for its delicious, high quality Salted Butter. So they literally mean Sandy Cookies from Brittany ! As their name indicates, these little butter cookies are the most delicious flaky, crumbly, melt-in-your mouth treats.

Measurements are provided in grams as well as standard American measurements; a food scale is helpful here for precise measurements. This is a recipe for a basic shorbread crust that can be used as a crust for pies, cheesecakes, tarts, or cookie bars. These classic Breton cookies are called sablés, which refers to their sandy (sablé) texture, due to a high proportion of butter (and egg yolks) in them. You can cook Cup sablé breton using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Cup sablé breton

1. It's 1 of oeuf.
2. It's 100 g of sucre.
3. It's 150 g of beurre pommade.
4. You need 180 g of farine.
5. Prepare 20 g of cacao.
6. Prepare 1 g of sel.
7. You need 10 g of levure chimique.
8. Prepare of Pour la gauche montée au praliné.
9. It's 200 ml of crème liquide à 30%.
10. It's 200 g of chocolat de praliné.
11. It's 2 g of gélatine.
12. You need of Déco.
13. You need of Caramel au beurre salé quelques noisettes grillées.
14. You need of Les kit cat.

Because the Bretons use so much butter, it's traditionally salted to help preserve it. You may also hear it referred to as a sablé breton, which is simply the French name for this type of crust. It gets its name because of the high butter content in the recipe that keeps the flour from forming gluten, which would end up leaving you with a chewy crust instead of the crisp, slightly crumbly crust we know and love. The Brittany region of France is known for its use of butter.

Cup sablé breton step by step

1. On fait monter le sucre et l oeuf en mayonnaise puis on rajoute le beurre en pommade ensuite on rajoute la farine cacao sel et levure chimique on fait pocher cette préparation dans des moules la cuisson au four à 170 pendant 40 mn.
2. A la sortie du four on fait un trou dans chaque cup sablé breton.
3. On fait chauffer la crème ensuite on rajoute la gélatine bien essorée et le chocolat on le laisse dans le frigo toute une nuit le lendemain on la fait montée avec un batteur..
4. Le montage on met les noisettes et le caramel au beurre salé dans les trous puis on garni avec la ganache montée et les kit cat.

These French butter cookies, also known as sable Breton, shine the spotlight on the famous ingredient. This recipe is mildly sweet, rich, crisp and has a hint of salt. You won't be able to resist having a second—or third. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Very like Sablés Bretons, which are a thinner and shiny salted biscuit/cookie resembling shortbread (Sablé means sand in French, referring to the crumb-like texture of the dough), Palets Bretons (meaning "Breton disks") are much thicker, airy and lightly crispy. Breton Salted Butter Sablés Audrey If there's one cookie that defined my childhood, it is undoubtedly this one: the Breton Salted Butter Sablé, also known in French as the Galette Bretonne. It is a crisp, "sandy" cookie made with the simplest of ingredients: flour, sugar, eggs and a lot of butter enriched with sea salt flakes.