Breton shortcrust pastry
Breton shortcrust pastry, or sablé breton, is a very soft and crumbly shortcrust pastry very rich in butter and decidedly more savory than common shortcrust pastry.
It is used for biscuits, funds and pies.
The differences between common shortbread biscuits and Breton shortbread biscuits (called in French “palets bretons” because they are typical of the Brittany region) lie in the quantity of ingredients (unbalanced on butter, salt and yolk compared to the quantity of flour) presence of a pinch of yeast in the dough.
Pair this recipe with a sweet sparkling wine:
Moscato d’Asti DOCG, Italy
Mauler Cordon Rosé demi-sec, Switzerland
Champagne Grand Cru AOC Bankize Doux, France
Breton shortcrust pastry
Ingredients
- 120 gr egg yolk
- 240 gr sugar
- 340 gr flour
- 10 gr yeast
- 3 gr salt
- 240 gr soft butter
Instructions
- Whip egg yolk and sugar.
- Add the butter to the whipped mixture.
- Mix the flour, yeast and salt previously mixed with the spatula.
- Put the mixture in a sac à poche and shape as you like.
- Baking in the oven at 155/165 ° C.(do not underestimate that it will grow by a third during cooking, use suitable molds and do not fill up to the edge)
Notes
The cocoa variant is possible if you replace the 340 gr of flour in the basic recipe with 140 gr of flour and 80 gr of cocoa.