Breton sablés with crème pâtissière and raspberries

Breton sablés with crème pâtissière and raspberries

By
From
Sweet
Makes
8

Traditional Breton sablés are, I suppose, the French equivalent of our shortbread. These crisp, buttery biscuits can be either sweet or savoury – try sprinkling them lightly with parmesan cheese before baking for a snack to serve with drinks. Personally, I love them as they are: their texture is really fine and sandy (the word ‘sablé’ means sand in French), and they just crumble in the mouth.

Ingredients

Quantity Ingredient

For the breton sablés

Quantity Ingredient
3 egg yolks
125g icing sugar
1 teaspoon vanilla bean paste
150g butter, softened
200g plain flour, plus extra for dusting
1 teaspoon baking powder

For the topping

Quantity Ingredient
200ml Crème pâtissière
475g raspberries
1-2 tablespoons raspberry powder
baby basil leaves, to serve

Method

  1. Preheat the oven to 170°C and grease two 4-hole Yorkshire pudding tins (each hole around 8cm in diameter).
  2. Whisk the egg yolks, icing sugar and vanilla bean paste in a kitchen mixer, or in a bowl with an electric whisk, until almost white and very fluffy. Beat in the butter, a little at a time, until completely smooth, then sift in the flour and baking powder. Fold together to form a soft dough. Transfer to a work surface dusted with flour, then flatten to a disc about 3cm thick. Cover with clingfilm and chill in the fridge for 30 minutes to firm up.
  3. Remove the dough and roll out to a thickness of about 7mm. Stamp out 8 discs using an 8cm cutter and lay one in each mould.
  4. Bake for 12–15 minutes until golden brown and risen, then remove and transfer to a wire rack. Remove the sablés from the tin whilst they are still warm, so they don’t stick.
  5. While the sablés are baking, make the crème pâtissière, then spoon into a piping bag fitted with a 5mm plain nozzle. Pipe little, individual peaks on top of each cooled sablé – around 12–14 on each. Top each peak with a raspberry.
  6. Decorate by placing a teaspoon onto the serving plate, dusting with raspberry powder then removing the spoon, leaving a stencilled spoon alongside the sablé. Top with some baby basil leaves.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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