Culinary Institute of America

Sablée Breton

Preparation info
  • Makes

    2 lb

    dough (six 6-in/15-cm circles)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 11¼

Method

  1. In the bowl of a mixer, combine the sugar and orange zest. Stir to combine. Add the butter and cream with a paddle attachment on medium speed until light and aerated, about 5 minutes.
  2. On low speed, gradually add the yolks and mix until smooth.
  3. Sift the flour, baking powder, and salt and add to the wet mixture. Mix on low speed until the dough just com