Sable Breton (shortbread)

January 19, 2009 8:30:07 AM PST
Pastry chef Meg Galus of Tru shares a recipe. Ingredients:
  • 1 1/8 cups butter
  • pinch sea salt
  • 2 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 egg yolks
  • 1 tbs baking powder
  • 1 vanilla bean
Using a food processor, combine ingredients in this order: butter, vanilla bean, salt, sugar, flour, baking powder, yolks. Wrap tightly in plastic and refrigerate overnight. To bake, roll out to 1/2" between parchment or silpat mats. Put into the freezer for 5 minutes, then remove top piece of parchment and bake at 350 degrees until lightly golden. Remove from oven, let cool slightly, and cut into desired shape. Put back into the oven for 1-2 minutes more.

To plate/serve dessert:

Cut the date cake (and sable Breton (shortbread), if used) to the same shape. Stack the date cake on top of the sable. Top with 8-10 apple spheres and drizzle smoked butterscotch around the plate.


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