Sable Breton -- Bruno Albouze
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- Опубліковано 10 вер 2012
- The best French butter cookies of its kind...
To get the full recipe go to brunoalbouze.com
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Well, more sugar can be added if you want, but this recipe is excellent as is. Just remember that the salt isn't supposed to melt. It is just added in to give a pleasant after taste while the cookie begins to melt in your mouth. Only the yellow part of the lemon must be used for zest, the white part is bitter. It is also crucial not to overwork the dough; that will definitely ruin the texture; flour should be just incorporated. Use the best butter, eggs and low gluten flour. Voila :)
I can’t wait to make these!
you are the world's best chef ever....how can you not be all over the media??!! these cookies rocks !!
Hi Bruno, I made these yummy cookies last night and they are so good!! I could just sit there and devour them all...lol. It's so crunchy and fragrant. Thanks so much! I will keep this recipe forever!
i am 18 years old, i want to become a chef one day, i love cooking, you are amazing!
Macaroons, financiers, meringue, royal icing, fake beard and so forth :)
Man this guy is a fucking boss. These videos are better than going to culinary school.
Jeremy Medina indeed that is what i think
I made this today. It is so amazing. Thanks for the recipe
Thank You Bruno. I intend to remake the recipe.My comment about the zest is that I found the cookie somewhat lemony. Not a bad taste, but this did not taste like the sables I have tasted before. I followed the weight recipe not he volume. Do not know if this has to do with it. By the way the temperature is 350F correct? this is not mentioned in your video (which is great by the way...you make things look simple). Thanks for the reply,
Thank you! I can't wait to make these, even though I forgot to watch the actual recipe..... may have to replay several times ;)
Bruno you are awesome! I love your style and recipes! Yesterday I made this and they turned out wonderful! Thanks and keep up the good work!! Love from Greece!!
Thanks!.. Yes: at 1:27 you have the answer :)
genius...love your recipes n thank you
Just found you by mistake you are a "Hidden
Treasure"
Ok, just made some. Taste is amazing. I cooked half and put the other half in the freezer. The only problem is the waste but I cooked the off cuts too for me, the perfect ones are for guests.
these cookies are sooooo gooood i made them and i am making them today again thank you bruno for the outstanding recipe....some people need to stop asking alot of nonsense stupid questions and just go make the damn cookies!!
Amazing, It looks soo beautiful and I know it tastes good, Right?
Hi Bruno, Just found your you tube channel and, I'm so glad I did!
I thought you method of rolling out the dough and putting in the cross hatch before cutting it out was genius.
So, I'm looking for an intensely chocolate, not overly sweet "Chocolate Sable. I was hoping that you might consider making one hopefully before Christmas as I'd like to make Vanilla & Chocolate Sables to give as Christmas gifts.
Thanks so much Bruno.
Looking forward to making your recipes.
Thanks! Keep going baby, you will :)
Bruno chef your recipe is very innovative thankyou.you are genius.
That was sweet and inspiring. You're awesome.
The most reknown Fleur de Sel in France is not from Ile de Re but from Guerande in Brittany (where the sables bretons are from). The salt from Guerande is the one use by the Chefs in France and in all traditional breton recipes.
Seem delicious and look not too hard to try. I will do soon. Thanks for posting
Your videos are amazing~! Thank you so much~~!
I made this cookis. we all love it.
and by the way I made these cookies and made a mistake by adding only 1/4 tsp baking powder and still got a good result...
Hi, my english is a littlebit poor. Could you tell me if I would use all the dough on a piece of paper or cut it into two different roles? Thanks a million!
They look amazing! need to try this :D
Can I put orange zest instead?
Can I freeze these biscuits after the first baking?
pas mal.tres réussi.bravo.tres classe.Merci.
Hello Bruno, can we make the cookies with 1 cm thick to form the basis of mini chessecakes?
Kisses from Margarida
Portugal
Excuse me chef, but since I have an allergy towards white sugar, would it be alright if I used brown?
You always make the best videos!
Super!!!! Et en francais sa donne quoi ?
Beautiful work!
Bruno darling, you’re the best hands down 🙌
what is that amazing looking oozy chocolate slice thing next to the rasberry swirl?? PLEASE tell me!
Molten chocolate cake :)
Vielen dank .Alles sehr schön.
Bruno, I have a question. Can I use gluten free flour for making the Sablé Breton? Would that change the ingredients' proportions?
I have no idea...sorry
Yoel Bittn
what about the scraps?
C est THE RECETTE que je cherchais. Pourrais-je avoir les ingredients en francais. MERCI par avance.
Delicious,Sable.¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡
Bruno, what is the difference between flour and b r e a d flour. I made these cookies but they just did not turn out as amazing as yours. I think, the flour was not good enough (Type 1050). So what do I have to look for? Love your videos. Always a little movie. Excellent music. Thanks mille fois.
love you Bruno une recette pour mon samedi merci
you are an excellent chef de cuisin mi ami...are you thinking of making a pastry book or videos to sell?
Hi Bruno, In the video above it diddn't say at what temperature they have to be baked at? Ps I love your chanel! x
whats the point of the baking powder chef? won't it cause the cookies to puff up a bit too much?
Tout semble "easy" avec vous ! (super es sablés Bretons, et quid du gâteau Breton : ressemble au gâteau Basque , mais avec plutôt de la crème de pruneaux que de la crème pâtissière ?) /Mel'
Sometimes I wonder why the same recipe has so many variations... I have seen recipes of French sablés using the egg white instead of the yolks, from french Chefs. What is the 'diference'... a more dry coockie?
Never heard about that..
you are a beast bruno
Can I have that remainder left behind? 1:43
Hi Bruno....would u plz make us an oat cookies reciep....thanks :)
Does anybody know how to make them with cacao?
روووووووعه
YOU ARE AWESOME
So beautiful yummy,
j ai fait les sables bretons un vrai delice tres reussie - mon ordinateur a la cuisine je suis pas a pas les etapes super
Natacha Kinsky bonjour , pouvez vous me donner la recette en français svp
Apparemment vous avez eu la chance de les faire 😍
Merci d'avance
non trovo le parole per descrive l'incanto!
I love your eyes!!!
niiiiice you rock..!
They look great, but I followed the recipe and it needs adjusting:
1) amount of sugar
2) anount of lemon zest
3) not sure about the salt...the kosher/fleur de sel did not disolve...would try a finer salt...
Bottom line...did not really enjoy them with that recipe....
You use a lot of egg yolks in your recipes. What do you do with leftover egg whites?
Bonjour je pourrai avoir la recette en français s il vous plait ? Cordialement marie .
t'en a dix mille de recette, chanceuse
merci a vous bonne journee
👍🛎👈👍👍👍
Hope your politics are in keeping with Clint Eastwood too.....Make My Day!!
or shall i say Temperature...
ID LOVE TO HAVE A FRENCH HUSBAND NOW GREAT CHANELL SUBBING FROM BEAUTIFUL NEW ZEALAND NOW
Можно рецепт на руском. Plis.
Quel cinéma 😂😱
I used the sable recipe but it puffed up so much, the beautiful marks I made using forks were gone
Are you sure you did not use a self rising flour instead the normal one?!
LOL. I bet still delicious
👍👍👌👌👏👏🙏🙏🙏🙏❤❤❤❤❤❤
Ça ressemble plus à une galette bretonne.
I'm afraid this recipe didn't work for me at all... I did everything in each detail, freezing the thin dough etc... unfortunately, after 5 minutes baking time (at 190C), the dough is still SO soft and in the process of rising, that cutting the cookies is not possible. And both the form of the cookies (tried in one corner) and the previously made pattern (with the fork) completely dissolve after baking completely. So in the end it's one big plate of cookie dough without any pattern. Taste is good though. Well, sorry.
recipe ingredients come and go too fast--all your prep is too fast--how can we learn? whats the hurry? ...b.
No tiene ni un brillo la wea