Sable Breton

Name: Sable Breton
Yield: Makes 1.3 kg (2lb 12 oz)
Cuisine: French
Ingredients: 500 g (1 lb 2 oz/3½ cups) plain (all-purpose) flour sifted; 325 g (11 oz/1⅔ cups) caster (superfine) sugar; 16 g (3 tsp/½ oz) baking powder; 3 g (½ tsp) sea salt; 375 g (13 oz/1⅔ cups) room temperature unsalted butter cubed; 150 g (5½ oz) egg yolks (about 7½ eggs)

Preparation info

Makes
1.3 kg

Difficulty
Easy

Appears in

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

Europe
France
Vegetarian
Pie
Mediterranean

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)