you make it looks easy the way you demonatrate ,thank you for sharing. my question is : can i omit the almond flour and use inatead plain flour ? is it just sugar or icing sugar? second question : can you please explain how to make that can be used to make some shapes.barquette for example.many thanks to you.
Tay Sultan For best results, stick to the plan, otherwise your product will lack that richness and unique nutty flavor... not to mention the nutritional value and much needed fibers to help you digest those delicious and sweet little monsters 😋😋
![Sablé Cookies 🟡🔺🟫 [Lemon, Coffee & Chocolate] Shortbread Cookies Recipe](http://i.ytimg.com/vi/JlyYW5GQtjA/mqdefault.jpg)
![Sablé Cookies 🟡🔺🟫 [Lemon, Coffee & Chocolate] Shortbread Cookies Recipe](/img/tr.png)
For 40 sablés
2 Cups Flour (300 grams)
1 Cup Almond Flour (100 grams)
1 teaspoon (powdered) Cinnamon (2 grams)
1 Cup Butter (200 grams)
2 teaspoons Vanilla Extract (10 grams)
⅔ Cup Sugar (150 grams)
½ teaspoon Salt (3 grams)
2 Tablespoons Eggs (40 grams)
Eggwash
A beaten Egg
Where did you get the ingredients from?
And thank you so much.
Yup, the BEST part of the video was "and then the drama starts." That little phrase made my day!
P.S. Great video!
Thanks for the video. I have a question. Why do we need to use the silicone mat for baking the sablés? Thanks again.
Beautiful work
Put the dough to chiller or frozen ?
Refrigerate over night. Not freeze!
very informative. thank you chef.
Almond powder?
you make it looks easy the way you demonatrate ,thank you for sharing. my question is : can i omit the almond flour and use inatead plain flour ? is it just sugar or icing sugar?
second question : can you please explain how to make that can be used to make some shapes.barquette for example.many thanks to you.
Tay Sultan
For best results, stick to the plan, otherwise your product will lack that richness and unique nutty flavor... not to mention the nutritional value and much needed fibers to help you digest those delicious and sweet little monsters 😋😋
Recipe please
+Kaui Itchner articles.chicagotribune.com/2013-12-11/features/sc-food-1206-pfeiffer-pastry-book-20131211_1_canonne-french-pastry-school-making-pastry/2
What kind of flour?! Pastry or all purpose?!
Do french chefs learn to cook american style biscuits?
"and then the drama starts" haha
It's so funny, even though he says it so seriously.
acrylic strips, very helpful tip, thanks.
No recipe?!!
+Ben Tj articles.chicagotribune.com/2013-12-11/features/sc-food-1206-pfeiffer-pastry-book-20131211_1_canonne-french-pastry-school-making-pastry/2
@@confidentmist Makasih resepnya bisa di contoh.
شرح الطريقة بالعربي
وشكرا
Dat accent but good Explanation chef(even though i know how to make sable)!!! lol
First, he creams the butter and sugar. Then he says you don't want to mix in too much air. Something is clearly not right here.
The key phrase is "too much." You want "a little air" but not "too much air."
Recipe please