Advertisement
Sabler Method
Appears in
Published 2010
- Make a large well in the center of the flour. Add the butter and flavoring.
- Begin by cutting the butter into the flour and incorporating the flour into the butter with your fingertips.
- Begin rubbing between your hands.
- Continue to work the larger pieces with your fingertips.
- Continue rubbing until the mixture resembles evenly colored sand.
- Make a well in the center.
- Add the egg and water.
- Mix together with your fingertips.
- Gradually incorporate the dry ingredients.
- Continue until a paste begins to form.
- If the dough appears dry, add a little cold water.
- Using a corne, begin to cut in the remaining dry ingredients. This minimizes the formation of gluten.
- Continue to gather the dough as it forms and cut it.
- It will begin to hold together.
- Fraisage is the final step and is done to ensure that the butter is fully incorporated. Using the heel of your hand, smear the dough away from you.
- Scrape up the dough until it forms a rough ball. Wrap in plastic and allow to rest at least 30 minutes or overnight.
