Biscuit Showstopping Recipe & Pâtissier Tips.

Tuesday, 03 Sep 2019

It's biscuit week. Our master pâtissier Mario created a beautiful show stopper sable biscuit for our Bake Off collaboration with the Metro.

Sablé is French for sand, and the texture of these french biscuits is just that; crisp, delicate, sugary, salty and as crumbly as the sand-castle walls of childhood. 

 

Homemade sablés can taste even better than bought ones, provided you use good quality, fresh ingredients. One of the best things about sablé dough is that it doesn’t spread while baking, so they’re an ideal biscuit for cutting into shapes with your favorite cutters.

Sable biscuit making tips from our master pâtissier Mario:

  1. The key to perfect sablés is to handle the dough as quickly and lightly as possible. Don’t over mix.
  2. If you are making a lemon sablés, rub the zest into the sugar between your fingertips - the warmth of your fingers will help to release the citrus oils.
  3. Bake sablés lightly, to avoid the biscuit being too hard or too dark.

Ingredients For Sablé Biscuits

  • 1 kg pastry flour or plain flour
  • 600 g softened butter
  • 300 g icing sugar
  • 8 egg yolks
  • Flavours: you can add vanilla, orange zest, lemon zest, chocolate powder and even add food colouring to make your biscuits stand out.

How To Make Sablé Biscuits

Preheat your oven to 170 °C / 340 °F.

In a bowl, whisk together the egg yolks and icing sugar, then add the butter and beat until creamy. 

Now add the rest of the ingredients and stir into a nice smooth dough. This is best done by hand to avoid over working.

Once you have mixed the dough and it is beginning to become firm, take it out of the mixing bowl and place into your counter top

You will know when your dough is ready when all of your ingredients have blended together and the dough is smooth but not elastic.

TOP TIP FROM MARIO - Place the dough into the chiller for 5 minutes to make it easier for you to roll into desired shape

Take the dough out of the refrigerator and use a rolling pin to  roll it into an even sheet, roughly 1cm high or the height of a £1 coin.

Now cut to any shape you like and place onto a clean baking tray.

 Put the tray in the preheated oven and bake 12 to 14 minutes. Remove from the oven when they are a warm blonde colour and place on a rack to cool.

While your biscuits are cooling, you can whisk the cream. You will know when the cream is ready once you lift your whisk out of the bowl and the cream makes soft peaks.

For decorations Mario used: fresh, handmade butter cream, fresh strawberries, blueberries, raspberries, blackberries, fresh flowers and an edible chocolate patisserie Valerie plaque.
 

 


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