The Secret of a Delicious Sablé
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Description
Book Introduction
Enjoy a variety of textures depending on the butter!
French pastry recipes that anyone can easily follow
Sablé, a cookie with a crispy texture and a rich buttery flavor.
The name 'sable' is derived from the French word meaning 'sand', and as the name suggests, its most characteristic feature is its soft, melting texture.
These little cookies are so high in butter that they could be called 'butter cookies', and the way you handle the butter is crucial for making a delicious sable.
This is because the texture varies depending on the condition of the butter.
Although sables are usually known for their crispy texture, they can be made to crumble softly or be firm and crispy, depending on whether you use soft, pomade-like butter, crumbly, sandy butter, or melted butter.
The author, an expert on French pastries, introduces a variety of simple yet heartwarming sablés in this book.
It contains over 30 recipes for representative French baked goods such as Palais Breton, Florentin, Romeas, and Langue de Chat, as well as German and Austrian sweets such as Vanilla Kipfel and Sable Viennois, along with friendly explanations and detailed process photos.
Enjoy the deep, rich flavor of butter and the variety of sables that change depending on the condition of the butter.
French pastry recipes that anyone can easily follow
Sablé, a cookie with a crispy texture and a rich buttery flavor.
The name 'sable' is derived from the French word meaning 'sand', and as the name suggests, its most characteristic feature is its soft, melting texture.
These little cookies are so high in butter that they could be called 'butter cookies', and the way you handle the butter is crucial for making a delicious sable.
This is because the texture varies depending on the condition of the butter.
Although sables are usually known for their crispy texture, they can be made to crumble softly or be firm and crispy, depending on whether you use soft, pomade-like butter, crumbly, sandy butter, or melted butter.
The author, an expert on French pastries, introduces a variety of simple yet heartwarming sablés in this book.
It contains over 30 recipes for representative French baked goods such as Palais Breton, Florentin, Romeas, and Langue de Chat, as well as German and Austrian sweets such as Vanilla Kipfel and Sable Viennois, along with friendly explanations and detailed process photos.
Enjoy the deep, rich flavor of butter and the variety of sables that change depending on the condition of the butter.
- You can preview some of the book's contents.
Preview
index
The secret to deliciousness is in the butter!
Three different textures depending on the condition of the butter!
Four shapes, each with its own point
To begin with
Sable made with butter in a soft pomade state
Sablé Natural
Sablé Nantes
Palais Breton
Lemon Sablé
Lemon Icing Sablé
Jam Sandwich Sablé (Spitzbuben)
Praline Sablé
Bourde Neige
Vanilla Kipfel
Walnut Sablé
pretzels
shortbread
Sablé Chocolate Almond
Florentin
Braye du Poitou
Sablé Diamant
Sablé Viennois
Raisin Sablé
Gippeli
Nero
Langue de Chat
Sablé made with butter in the form of fine sand grains
Sablé Breton
Christmas Sablé
Sable Lyncher
Romeas
Chocolate and Salted Caramel Sablé
Cheese Stick Sablé
Sable made with melted butter
Buckwheat flour sable
Brown sugar and ginger sable
Walnut and Raisin Spice Sablé
Almond Tuiles
Fill it with freshly baked sables and give it as a gift!
Basic ingredients
Basic Tools
Three different textures depending on the condition of the butter!
Four shapes, each with its own point
To begin with
Sable made with butter in a soft pomade state
Sablé Natural
Sablé Nantes
Palais Breton
Lemon Sablé
Lemon Icing Sablé
Jam Sandwich Sablé (Spitzbuben)
Praline Sablé
Bourde Neige
Vanilla Kipfel
Walnut Sablé
pretzels
shortbread
Sablé Chocolate Almond
Florentin
Braye du Poitou
Sablé Diamant
Sablé Viennois
Raisin Sablé
Gippeli
Nero
Langue de Chat
Sablé made with butter in the form of fine sand grains
Sablé Breton
Christmas Sablé
Sable Lyncher
Romeas
Chocolate and Salted Caramel Sablé
Cheese Stick Sablé
Sable made with melted butter
Buckwheat flour sable
Brown sugar and ginger sable
Walnut and Raisin Spice Sablé
Almond Tuiles
Fill it with freshly baked sables and give it as a gift!
Basic ingredients
Basic Tools
Detailed image
Publisher's Review
Crispy on the outside and soft on the inside
Traditional French pastry, sablé
Sablé is a traditional cookie originating from France, a crispy baked confection made primarily of butter.
The basic ingredients are simple—butter, flour, sugar, and eggs—but the milky flavor and delicate texture of this simple combination leave a luxurious aftertaste the moment you take a bite.
Crispy on the outside and soft on the inside, sable is a dessert that has been loved by many for a long time because it can be enjoyed in various shapes and flavors.
The condition of the butter determines
The texture and flavor of sable
The key to the taste of sable is butter.
This is because the texture and flavor differ depending on the type of butter used.
This book introduces sablé based on three main types of butter.
Butter that has been softened to a pomade state has just the right amount of air mixed in to create a crispy and light texture.
Flour-crusted butter is made by hand mixing flour and butter into small lumps, which inhibit gluten production and make them more easily crumbled.
A crispy yet melt-in-your-mouth sable is created.
Double-boiled melted butter is liquid with all the air removed, and when mixed with flour, you can enjoy a firm and crispy texture.
With accurate and friendly explanations
Anyone can make a delicious sable!
In order to complete the flavor of sable, the balance between butter and supporting ingredients such as sugar, salt, and flour is also important.
The crispiness, softness, and rich flavor come from the harmony of these ingredients.
The recipes in this book give you the exact ingredients and quantities for each sable, down to the gram.
Anyone can make a delicious sable without fail by simply following the detailed and friendly instructions.
You can enjoy a peaceful tea time with carefully baked sables, and they are also a great gift for those close to you.
Traditional French pastry, sablé
Sablé is a traditional cookie originating from France, a crispy baked confection made primarily of butter.
The basic ingredients are simple—butter, flour, sugar, and eggs—but the milky flavor and delicate texture of this simple combination leave a luxurious aftertaste the moment you take a bite.
Crispy on the outside and soft on the inside, sable is a dessert that has been loved by many for a long time because it can be enjoyed in various shapes and flavors.
The condition of the butter determines
The texture and flavor of sable
The key to the taste of sable is butter.
This is because the texture and flavor differ depending on the type of butter used.
This book introduces sablé based on three main types of butter.
Butter that has been softened to a pomade state has just the right amount of air mixed in to create a crispy and light texture.
Flour-crusted butter is made by hand mixing flour and butter into small lumps, which inhibit gluten production and make them more easily crumbled.
A crispy yet melt-in-your-mouth sable is created.
Double-boiled melted butter is liquid with all the air removed, and when mixed with flour, you can enjoy a firm and crispy texture.
With accurate and friendly explanations
Anyone can make a delicious sable!
In order to complete the flavor of sable, the balance between butter and supporting ingredients such as sugar, salt, and flour is also important.
The crispiness, softness, and rich flavor come from the harmony of these ingredients.
The recipes in this book give you the exact ingredients and quantities for each sable, down to the gram.
Anyone can make a delicious sable without fail by simply following the detailed and friendly instructions.
You can enjoy a peaceful tea time with carefully baked sables, and they are also a great gift for those close to you.
GOODS SPECIFICS
- Date of issue: September 15, 2025
- Page count, weight, size: 80 pages | 185*255*15mm
- ISBN13: 9791190118941
- ISBN10: 1190118947
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