Sir your cooking videos are of the very finest I have ever seen. You are so pleasant. You speak so clearly. You are an excellent teacher. Please never stop making these. Hightest rating from someone who has seen every type of cooking video.
you have such a talent for explaining things, better than any youtube chef I've ever watched (and I watch a lot...) i just discovered your channel and am currently binge watching all your videos. thank you for the quality content!
Oh I’m making these ones - they look so good! Thank you so very much for the time and effort you put into making such high quality content Hanbit, I truly appreciate it. 😊
Hi. I follow the recipe as you wrote but the dough came so soft that I had to put it in the refrigerator even before flattening it. I love your content and your teaching way. Thank you chef.
I just found your channel and I have never learned so much about making until now. Thank you so much for these in depth videos and please keep them going😄!
Seems delicious and crunchy, love the pattern also. Not sure about rum though, the simpler the best imho. If you have access to it you can also use salted (or semi-salted) butter like they do in Brittany, it really makes a difference.
Welcome back chef! It would have been helpful if you showed the texture of the cookie inside after you bit into it. Perhaps something to keep in mind for future videos?
Thank you Chef that looks really really good and I’m a very big connoisseur of butter cookies ….my grandma‘s from Scotland and you know what we have there….I’m gonna have to fix the Breton Cookie….I want to try these cookies 🍪….you take care thank you sir bye-bye bless you and your family
@@HanbitCho Indeed it is an honour to become a teacher in the baking arena. Myself is an educator for almost 30 yrs. Kpop, Kdrama, Kmovie, Kchef and the list goes on . Thank you Korean people for bringing joy and charity to the world communities
Hi chef! I love your cookies, they are amazing! Thank you for sharing your recipes! Also, can you please make some keto friendly versions of Sable Breton and chocolate fudge cookies?
May I ask what's the difference between this recipe of Breton Sablé and your other recipe of Sablé cookies? Why one is rolled and one is done using the cookie cutters?
@@HanbitCho I'll make both recipes 😊 I'm desperately trying to understand the world of all of these "short-crust" cookies. I grew up speaking French, and most of these were named "sablé" cookies (including sugar type of cookies cookies). So now that I'm trying to learn about them in English, I'm very confused by all the semantics of butter cookies, sugar cookies, breton cookies, etc. Recipes are all very similarly yet different: some have egg yolks/some don't, some use cold butter/some use soft butter, some use cornstarch / some don't... I can see how all of these ingredients affect the mouthfeel the "chewiness" versus its "crunchiness". I'm not sure if in English "shortbread" cookies are always what I think of as a "sablé", haha - confused me 😅 And so, this is why I was asking my original question, wondering if, my childhood memory of "sablé" would be your recipe of sablé or this breton cookies. I'm sure I ate both growing up, maybe we called them "biscuit au beurre" or maybe it is yet, another cookie! (which leads me to not understanding what's the difference between a butter cookie and the Danish recipes of butter cookies - haha 😂)
Excellent video!!! I have one question in the ingredients list says 18gr of yolks, but in the video you mentioned yolks (and they look like more than 18grs) is this correct? Thank you!
Greetings Chef ! Thank you so much for sharing your wonderful recipes. I cant wait to try this Breton Cookies HOWEVER, I am unable to find the ingredients recipe anyway on your site. I note in one of your answers requesting for ingredients amount, you replied : "Check Description". I am still unable to find the description. Kindly oblige. Thank you very much.
How many egg yolks are in 18 grams? Also, how do you measure 0.6 grams of baking powder? It's a bit more than a half gram. Can you convert it into spoons, please?
@HanbitCho what scale is capable to measure 0.6 grams??? It's just a tiny bit above half a gram or 0.0212 oz. What scale is capable of measuring such a small amount? None, except for special medical or specialized scale. You don't have it, nobody has it at home!
I made the cookies but to draw a pattern after the egg wash is so hard! The egg wash doesn't give me a smooth surface. The pattern disappear after bake, or I break the pattern even the cookie itself when I draw with a fork. is there anyway to improve the egg wash+ drawing part?
@@HanbitCho Thanks! I wish I can show you the batch I just made, and I did dig deep in my cookie with a fork but at the crossed points the lines met the layer of egg wash breaks, and to hold on to the cookie to draw lines I also altered the cookie shape or breaks it. I know there are Google says add liquid to egg to make an egg wash but what is the difference between just yolks and egg wash mixture?
Hi Chef, I’m planning to make this before Christmas can I prepare the dough ahead of time? Should I refrigerate or freeze? Thank you for this great recipe!
Your videos are outstanding. Easy to follow, and produce excellent results when I try the recipes myself. I live in Korea (Siheung), where did you buy your cookie cutter (5.7cm). I can't find anything like that online...
Hi chef...!!! Exploring ur vedios and made the vanilla genoise...!!! Sooo goood❤️❤️❤️❤️.. Pls make some kind of with chocolate genoise..!!! Waiting for your next special ✌️❤️❤️
![[食不相瞞#53]布列塔尼酥餅的做法與食譜: 法國高人氣伴禮餅乾，法式甜點控不可錯過的經典(Palets Bretons, Galette bretons/Sablé Breton, ASMR)](http://i.ytimg.com/vi/NY5e5oeTEc4/mqdefault.jpg)
![[食不相瞞#53]布列塔尼酥餅的做法與食譜: 法國高人氣伴禮餅乾，法式甜點控不可錯過的經典(Palets Bretons, Galette bretons/Sablé Breton, ASMR)](/img/tr.png)
Sir your cooking videos are of the very finest I have ever seen. You are so pleasant. You speak so clearly. You are an excellent teacher. Please never stop making these. Hightest rating from someone who has seen every type of cooking video.
Thanks!
Can't agree more !!!
Plz keep uploading Sir 🙏
I tried them today, came out so gooooooood!!
This is by far the best pastry chef youtube channel! I am close to trying everything on this channel!
Glad you like them!
you have such a talent for explaining things, better than any youtube chef I've ever watched (and I watch a lot...) i just discovered your channel and am currently binge watching all your videos. thank you for the quality content!
Thank you so much 🙂
Thank you for being generous sharing your recipes & knowledge 🙏💜 Looking forward for the English edition of your book.
You are so welcome!
This is one of those channels that, when you find them, you feel like you just found a diamond. Suscribed!
Thanks for subbing
My wife made me these cookies using your recipe. It is heavenly delicious! Thanks.
Great to hear!
Oh I’m making these ones - they look so good! Thank you so very much for the time and effort you put into making such high quality content Hanbit, I truly appreciate it. 😊
nice
Your baking equipments are always premium quality, they are so beautiful, even the tart rings and cookie cutters
Glad you like them!
watching your videos has me going to the restaurant supply store 3x per month. these breton cookies are my next project. thank you for your tutelage.
Have fun!
Your recipes are always so approachable. Cheers, Chef.
Glad you like them!
I have to take a French recipe to a presentation at my school tomorrow, your video helped me a lot, thanks 💗💗💗
You're welcome 😊
You are the best. I like you and Chef RV. Always transparent with the ingredients and techniques :)
Thank you so much
Hi. I follow the recipe as you wrote but the dough came so soft that I had to put it in the refrigerator even before flattening it.
I love your content and your teaching way. Thank you chef.
hmmm weird
Yummmm. The cookies really looks delicious. Thank you Chef Hanbit🙏
Thank you 😋
Hi can u pls share the receipe
@@sundrisundri-zc8pk its available at the description box
I can’t wait to bake this Breton cookies…as it looks so delicious.
nice!
Love your way so well for Baking thank you
Thanks so much 😊
Thank you. You're amazing. Like all your vids. Very Clear and Easy to understand and follow.
Glad you like them!
I just found your channel and I have never learned so much about making until now. Thank you so much for these in depth videos and please keep them going😄!
I'm so glad!
Love the classic Breton Cookie. And love your work!
Thanks! Enjoy!
chef, thank you so much for the recipe! you're a pure soul, may God Bless You ♥️
My pleasure 😊
Always a joy to watch a master 😊
Thank you! Cheers!
Wow, these look irresistible! Thanks chef!
Glad you like them!
The best Chef is Chef Cho lots of love to you bro and thank you for every effort 💜💜💜
You are most welcome
I enjoyed watching your channel. Very good sharing.
Thank you very much!
Beautiful cookies,can’t wait to bake my own to try how it really taste. Thank you for demonstrating 😃
My pleasure 😊
Seems delicious and crunchy, love the pattern also. Not sure about rum though, the simpler the best imho.
If you have access to it you can also use salted (or semi-salted) butter like they do in Brittany, it really makes a difference.
hello!
I've made it today and I can say it was greattttttt👍
nice!
Welcome back chef! It would have been helpful if you showed the texture of the cookie inside after you bit into it. Perhaps something to keep in mind for future videos?
right.
He did show the texture here...6:24
@@mominetti Oh thanks! I did not stick around for that last outro part
@@jimbob1xghtnm 😉
I love the tip of the tart pans!
thanks!
Thanks. You have an easy way to explain
You're welcome!
wow.. your vdo so awesome, easy to lean, easy to cook.. love your vdo
Thanks a lot 😊
Thank you Chef that looks really really good and I’m a very big connoisseur of butter cookies ….my grandma‘s from Scotland and you know what we have there….I’m gonna have to fix the Breton Cookie….I want to try these cookies 🍪….you take care thank you sir bye-bye bless you and your family
You are very welcome
Wow super awesome yummy😋 cookies Thank U so much for Ur great video 🙏 ❤😊
Thanks a lot 😊
Looks easy to make ... I will try it. Thank you, chef.
My pleasure 😊
You're incredible Chef. Thank you!
My pleasure
that looks so good! glad i don't need to look for the fancy gold foil cases 😃 Why was i under the impression that there was almond flour in this?
oh yeah almond flour makes it taste even better. swap out a bit of the flour with almond flour.
Thank you. The cookies look yum yum yum. I will try to make it.
You are welcome 😊
Always the best, thank you for recipe Chef Hanbit 🙏🏻
My pleasure 😊
Another great lesson. Thanks, Hanbit!
Glad you enjoyed it!
Looks delicious Hanbit!
thanks.
Great looks delicious. Thanks Hanbit.
My pleasure 😊
I love the idea of rhum in those cookies !
yep!
Thank you🙏🙏🙏 love everything everything is so clean 💯💯💯👏👏
Thank you! 🤗
What is the difference between the sable cookies and the Breton cookies?
take a look at the recipe!
@@HanbitCho oh it is the use of baking powder. Your English is perfect 🤩
Hello, how if i dont have any of the ring, can i just leave it out and bake without them?
yeah
Beautiful Breton cookies you've got there! 😊
Thank you 😋
If you could give the amount of measurment and time for how long we should bake that would be more helpful.
in the description.
I really love your honest sharing with your pastry skills. Do you have your own bakery in Seoul?
oh i only run baking classes. no shop!
@@HanbitCho Indeed it is an honour to become a teacher in the baking arena. Myself is an educator for almost 30 yrs. Kpop, Kdrama, Kmovie, Kchef and the list goes on . Thank you Korean people for bringing joy and charity to the world communities
You're amazing, chef! Trying this now :)
thanks.
가르쳐주셔서 감사합니다! i will make them today :)
cool!
Looks so good! Thank you for the information where I can get the items!!
You are so welcome!
Hi chef! I love your cookies, they are amazing! Thank you for sharing your recipes! Also, can you please make some keto friendly versions of Sable Breton and chocolate fudge cookies?
yeah
Gorgeous cookies!
yay!
Hi. I’m making your cookies. I’m making them 10mm tall. It’s been 20 minutes plus at about 178C but when I take it out it’s still very soft.
yeah let it cool~
Made these today and it was AMAZING..is it possible to make your measurements in cups and spoons tho? Grams is a little hard to follow😭
nice!
Thank you for the recipe but where can we get these tart rings and a cookie cutter.?
internet!
Wow looks so yummy I hope I can make it
Hope you enjoy
May I ask what's the difference between this recipe of Breton Sablé and your other recipe of Sablé cookies? Why one is rolled and one is done using the cookie cutters?
oh this is a breton cookie. quite different
@@HanbitCho I'll make both recipes 😊 I'm desperately trying to understand the world of all of these "short-crust" cookies. I grew up speaking French, and most of these were named "sablé" cookies (including sugar type of cookies cookies). So now that I'm trying to learn about them in English, I'm very confused by all the semantics of butter cookies, sugar cookies, breton cookies, etc. Recipes are all very similarly yet different: some have egg yolks/some don't, some use cold butter/some use soft butter, some use cornstarch / some don't... I can see how all of these ingredients affect the mouthfeel the "chewiness" versus its "crunchiness". I'm not sure if in English "shortbread" cookies are always what I think of as a "sablé", haha - confused me 😅 And so, this is why I was asking my original question, wondering if, my childhood memory of "sablé" would be your recipe of sablé or this breton cookies. I'm sure I ate both growing up, maybe we called them "biscuit au beurre" or maybe it is yet, another cookie! (which leads me to not understanding what's the difference between a butter cookie and the Danish recipes of butter cookies - haha 😂)
looks good corean chef
So good
The cookies look great! Thanks chef! 😃
Hope you enjoy
Hello love your video's! Can you also make and teach in depth about milk buns or bread if possible. Thank you!
Sure thing!
Hi Hanbit, please advise me where to purchase the cookie cutter and the tart ring as per video tutorial? Thanks may I have the link to purchase?
yeah got it locally
Thank you for the recipe! Is there something else that I can use instead of the rum? The egg smell can be strong
Thank you
hmm not sure.
Wow! Looks great
Thank you! Cheers!
This is a delicious recipe!
Thank you so much
Hi Chef ,if i cant consume alcohol ,is there any others ingredients could i substitute the rum ? Many thanks in advance.🙏
you can leave it out.
I have a question about preservatives, which kind can be added to preserve more long time?
Never used preservatives so not sure.
Hi Chef! Can I bake them in round silicone molds? Thank you!
i never tried that way...maybe!
@@HanbitCho thank you
What happens if i don't use the tart rings? I only have two lol
hmm not sure.
Hi Chef Hanbit, will I be able to replace Rum with Rum flavouring to remove eggy smell of the cookies?
yep
Hmm... Look yummy. I will surely try. How many egg yolks have u used
hello!
Looks delicious ,but in the country which I live alcohol is not allowed any other substitution to remove egg smell
oh vanilla extract!
Thank you for your reply would definitely try@@HanbitCho
How.long have to put in fridge???tq
keep it in room temp
Chef…Thank you!! I can imagine how good it smells and how good of the first bite! I’ll definitely make this!
yeah!
Excellent video!!! I have one question in the ingredients list says 18gr of yolks, but in the video you mentioned yolks (and they look like more than 18grs) is this correct? Thank you!
hello!
Hanbit where are you? When will you come back and share more of your talent?
haha!
Greetings Chef ! Thank you so much for sharing your wonderful recipes. I cant wait to try this Breton Cookies HOWEVER, I am unable to find the ingredients recipe anyway on your site. I note in one of your answers requesting for ingredients amount, you replied : "Check Description". I am still unable to find the description. Kindly oblige. Thank you very much.
in the description! click the button!
on mobile you can view the description by clicking the tiny little arrow beside the title, it should expand and show you his recipe in the description
Chef, I'm so impressed by your French knowledge! May I ask if you did the Ferrandi school? Your technique and knowledge are so amazing!
went to Lenotre!
Is powdered sugar Iciing sugar . Can I use icing sugar? r
Yes you can
How many egg yolks are in 18 grams? Also, how do you measure 0.6 grams of baking powder? It's a bit more than a half gram. Can you convert it into spoons, please?
yeah you need a scale.
@HanbitCho what scale is capable to measure 0.6 grams??? It's just a tiny bit above half a gram or 0.0212 oz. What scale is capable of measuring such a small amount? None, except for special medical or specialized scale. You don't have it, nobody has it at home!
I love these!
yay!
I made the cookies but to draw a pattern after the egg wash is so hard! The egg wash doesn't give me a smooth surface. The pattern disappear after bake, or I break the pattern even the cookie itself when I draw with a fork. is there anyway to improve the egg wash+ drawing part?
oh draw the pattern a bit deeper.
@@HanbitCho Thanks! I wish I can show you the batch I just made, and I did dig deep in my cookie with a fork but at the crossed points the lines met the layer of egg wash breaks, and to hold on to the cookie to draw lines I also altered the cookie shape or breaks it. I know there are Google says add liquid to egg to make an egg wash but what is the difference between just yolks and egg wash mixture?
Hi Chef, I’m planning to make this before Christmas can I prepare the dough ahead of time? Should I refrigerate or freeze? Thank you for this great recipe!
oh you can leave it at room temp. sealed.
Chef ! Is any different if I use bread flour instead of cake flour? Or plain flour ?
don't use bread flour.
Missed you chef 🌹
More to come!
Your videos are outstanding. Easy to follow, and produce excellent results when I try the recipes myself.
I live in Korea (Siheung), where did you buy your cookie cutter (5.7cm). I can't find anything like that online...
online!
Can u given us the weights of dry ingredients please
yeah in the description.
Wow,the Breton cookies looks so yummy. I love your cookies are so perfect and beautiful. Thanks Chef Hanbit.🥰🤤😍
My pleasure 😊
I loved the cookies!! Btw, that Smash Bros. reference 👀👌
lol
갈레뜨 브루통 최고입니다^^ 우리밀 박력분으로 만들어먹었는데, 진짜 기절했네요^^
ㅎㅎㅎ맛있죠.
@@HanbitCho 신세계 그 자체이죠.
Please can tell ur recepie amount of ingredients. It's helpful to do us
Check description
Is it ok if I use salted butter?
ah hmm dunno
Where can I find the measurements for the recipe?
In the description
Finally new video 🥰🥰🥰
yay!
Sir I really enjoyed your video I am a new subscriber of your channel I love Korea and Korean people and also BTS love from Pakistan
thanks.
Look so yummy
Thank you 😋
Can it keep it for more than 1 month?
no.
Hi chef...!!! Exploring ur vedios and made the vanilla genoise...!!! Sooo goood❤️❤️❤️❤️.. Pls make some kind of with chocolate genoise..!!! Waiting for your next special ✌️❤️❤️
Sure I will
wow! breton cookies is so deliciouso😍😍
It really is!
한빛쉐프님!
수고 많았어요!!
네 감사합니다~