Sablé Breton

Name: Sablé Breton
Yield: Yield: 998 g/2 lb 3.2 oz
Cuisine: United States
Ingredients: Eggs 90 g 3.17 oz 9.02%; 6 x confectioners’ sugar 160 g 5.64 oz 16.03%; Butter, melted but cool 75 g 2.65 oz 7.52%; Salt 3 g .11 oz .3%; Butter 210 g 7.41 oz 21.04%; Cake flour 300 g 10.58 oz 30.06%; All-purpose flour 130 g 4.59 oz 13.03%; Almond flour 30 g 1.06 oz 3.01%

Preparation info

Yield:
998 g

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Almond flour 30 g 1.06 oz 3.01%
All-purpose flour

Americas
United States
Dessert
Vegetarian

Method

Sift the almond, all-purpose, and cake flours together.
In the bowl of an electric mixer fitted with the paddle attachment, paddle the butter, salt, and sugar on medium speed until you obtain a homogenous mix, about 2 minutes.
Add the eggs in 2 additions (more if you are making a larger recipe) with the machine on medium speed, waiting for each additi