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William Curley, Suzue Curley

Sable Breton

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Preparation info
  • Makes

    1.3 kg

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This pâte is enriched using egg yolks and flavoured with sea salt. It originates from the Brittany region in France, which is famous for its salt.

Ingredients

  • 500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour

Method

  • Sift together the flour, baking powder and salt.
  • Put the butter in a mixing bowl and beat until soft and smooth. (1)

  • Put the egg yolks and sugar in a separate mixing bowl and whisk until light in colour. (2)

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