By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show

TOP

Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner - Restaurateur

Sablé dough for tartlets and biscuits

Preparation

240 g Dairy Butter 82 % fat - Block
4 g salt
110 g sugar
110 g pure almond powder
130 g eggs
2 g vanilla
110 g flour
340 g flour
  • Choose high quality flour and butter to get a tasty, crumbly and crispy dough.
  • Avoid the development of gluten that makes the dough elastic and soft. First mix all the dry ingredients, then add the liquids. Mix the dough briefly.
  • Roll the dough out in two steps and let it cool well in between.
  • Bake the dough longer at a lower temperature (160 °C) to make it crispy and extend its shelf life.
  • After baking, protect the dough against the moisture of the filling and the fruits with a thin layer of cocoa butter.

Did you know ?

  • Choose high quality flour and butter to get a tasty, crumbly and crispy dough.
  • Avoid the development of gluten that makes the dough elastic and soft. First mix all the dry ingredients, then add the liquids. Mix the dough briefly.
  • Roll the dough out in two steps and let it cool well in between.
  • Bake the dough longer at a lower temperature (160 °C) to make it crispy and extend its shelf life.
  • After baking, protect the dough against the moisture of the filling and the fruits with a thin layer of cocoa butter.


Corman'products of the recipe