Learn how to make SABLÉ BRETON, the classic French buttery shortbread, perfect as a base or crunchy layer for mousse cakes (entremet). Follow step-by-step instructions for rolling, cutting, and baking to achieve golden, crisp perfection. Ideal for home bakers and professionals alike!
📘 Full recipe and pairing ideas: https://andbonbons.com/sable-breton-base-for-mousse-cake/
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Sable Breton recipe traditionally used for
French cookies. It’s more buttery compared to the usual short crust. You cannot line the
tart with this dough. So there are a few ways how you can use it. You can build your
tart and use Sable Breton as a base. Also you can use it as a crunchy layer for your
entry cakes. And the third one you can just use a cookie cutters and make a traditional
French cookies. Before the preparation video I will guide you through the recipe. This
time I’m going to use a creaming method. room temperature salted butter that I’m going to
cream together with the sugar to make this airy and fluffy consistency. Then I’m going to add
room temperature egg yolks and following with the almond milk. Almond meal you can optionally
replace with the other nut meals, for example, hazelnut. After all of this incorporated, I’m
going to sift together flour and baking powder and mix it till it’s formed the bowl. Then I’m
going to roll it out between baking papers to 3 4 mm thickness. For baking, I still prefer to
use a perforated mat. In this case, base would be baked evenly without any air bubbles. Would be
more flat. I prefer that when I building cakes. [Music] [Applause] [Music] Heat. Heat. [Applause] [Music]
Dining and Cooking