Sablé is a French shortbread biscuit, or sweet pastry dough, with the name in French translated as ‘sand’ in English as it has a very sandy, crumbly consistency (short). Although this classic French speciality pastry has a beautiful melt-in-the-mouth quality, it is also very fragile to roll, which is why our exclusive Masterclass from Le Cordon Bleu London will give you their expert advice and tips to perfect this challenging pastry dough. This particular technique can also be adapted to a shortcrust, shortbread or sweet pastry.
Ingredients for 250g (9oz) dough:
- 110g (4oz) flour
- 65g (2½oz) cold butter, cut into pieces
- 45g (1½oz) icing sugar
- a pinch of salt
- 1 tbsp ground almonds
- 20g (¾oz) free-range egg
- Sift the flour into a large bowl. Add the icing sugar, butter, salt and ground almonds.Using your hands, rub the butter into the mixture until it resembles coarse breadcrumbs.
- Make a well in the centre of the mixture and add the egg, then mix to combine until the dough forms a ball.
- Place the dough on a floured work surface. Use the heel of your hand to push pieces of the dough away from you until smoothly blended. Form into a ball, flatten slightly and wrap in clingfilm.
- Refrigerate for 30 minutes before using.
- If you overwork the dough it will become too fragile.
Rolling out the pastry dough
- Dust a cool work surface with flour, and flatten the chilled ball of dough on the work surface using your hands.
- Lightly dust the top of the dough with flour to prevent the rolling pin sticking.
- Using a rolling pin, roll over the dough in a backwards and forwards motion. Rotate the dough on the work surface as you roll to achieve an even size and thickness. Refrigerate for 30 minutes before using.
- If the dough starts to stick, add more flour to the work surface.
- Now you can use these newly developed skills to try the summer fruit tart recipe courtesy of Le Cordon Bleu London.
Le Cordon Bleu, the leading global network of culinary arts and hospitality management institutes, offers everything from workshops and short courses, through to certificates and comprehensive 9-month Diplomas in cuisine, pâtisserie, boulangerie, wine, nutrition and culinary management.