Shortbread sablé dough. Shortbread dough “Sable” (on boiled yolks)

Cooking time: 20 minutes

Number of servings: 2 circles with a diameter of 18 cm

How to make Sablé shortcrust pastry, step-by-step recipe with photos:

Step 1. Chop the cooled (preferably in the freezer) butter into pieces using a knife.

Choose oil with at least 82.5% fat content and work in a cool room or with open windows. Shortbread dough should not melt while working with it.

Step 2. Add sifted powdered sugar, salt, almond and regular flour to the container with butter.

It is better to sift all dry ingredients before adding to the shortbread dough. This will remove lumps of sugar and flour, making the dough homogeneous and preventing it from tearing when rolling.

You can make your own almond flour by thoroughly drying, peeling the nuts and grinding them into powder, or you can purchase it at a confectionery store. If you couldn’t find almond flour, don’t try to replace it with regular flour, they have different properties, it’s better to prepare the classic shortcrust pastry according to the recipe.

Step 3. Use a knife to chop the dough until crumbly. If the butter begins to melt, place the container with shortcrust pastry in the refrigerator for 10-20 minutes.

Step 4. Add 35 g to the thoroughly kneaded and chopped dough. eggs.

One egg without shell weighs on average 55 grams. In order to measure the 35 grams needed for the recipe, pour the eggs into a container, stir it with a fork and use a kitchen scale to measure the required amount. Here, just like in the recipe, you can’t go anywhere without scales.

Step 5. Roll out the finished Sablé shortcrust pastry between two layers of baking parchment and use it to make Tarte Tatin, or any other of your culinary fantasies!

Sablé shortcrust pastry can be stored in an airtight freezer container for no more than 1 month.

Shortbread dough is quickly kneaded (no more than 5 minutes!), it is easy to work with, it can be stored for a long time both raw (in the refrigerator for up to 2 weeks) and in finished form.
Products made from it are tasty, tender, and crumbly. You can use it to make bases for pies and pastries, cake layers, and small bite-sized pastries. It is suitable as a base not only for sweet desserts, but also for savory snacks. In this case, you should exclude sugar from the composition and add herbs or spices.
In order for your culinary creation to meet your expectations, so that your time and products are not wasted, you need to know the ingredients!
The information posted here is collective. It has been accumulated for many years from Soviet textbooks, collections of recipes, author's books of famous confectioners, many Internet resources and blogs from various geographies.

Shortbread dough is characterized by a high content of fat, sugar and the absence of water, which contributes to the production of crumbly products, hence the name “shortbread”. Not to be confused with chopped French Pâte brisée (plain puff pastry).

Quality requirements in industrial production: sand semi-finished product (or piece products) light brown with a golden tint, crumbly, dry, the shape is not deformed after baking, the edges are smooth, crumbles when pressed.
The French distinguish 2 types of shortcrust pastry: Pathé Sucre ( PateSucree) And Pathé Sablé ( Pate Sable)
Pate Sablé is a classic version of shortbread dough, crumbly and tender. It has more sugar and fat than Pathé Sucre, which makes it more fragile. For the same reason, it practically does not get wet in tarts with liquid fillings. Raw dough is softer, so it is better to roll it out between two layers of paper, or spread it into shape with your fingers.
Representatives of this type of dough include traditional Scottish Shortbread cookies. It is prepared without adding liquid or eggs. The dough holds its shape only due to sugar and fat.
Sucre dough, on the other hand, is a simple sweet shortbread dough. Which can be prepared either using chopped dough technology, like unsweetened Pate Breese, or using shortbread dough technology.
The classic recipe consists of 1 part sugar, 2 parts butter, 3 parts flour and adding an egg. But in different recipes the proportions change, depending on the purpose of the finished product (I’ll talk about this below).
If the baked goods should be thicker than 8-10 mm, it is advisable to add baking powder to it when kneading the dough.
Finished shortcrust pastry products are crumbly and have a high calorie content.

Brief description of the technological process:
The butter and sugar are ground in a beater until smooth, then transferred to the container of a dough mixing machine, eggs are first added, in which ammonium, soda, salt, and vanilla essence are dissolved. Lastly, flour is added, but 7% of it is left for dusting. Kneading must be done quickly until the consistency is uniform.
At home, the dough is kneaded using a mixer. I do not recommend kneading the dough by hand, because... warm hands melt the butter, which does not have the best effect on the quality of the final product.

There are nuances that you need to be aware of:
- to prepare the dough, the products and equipment must be cold, otherwise the dough will lose its elasticity when rolled out and the baked goods will be tough. The best temperature for the test is 15-20°C. At lower temperatures, the dough hardens and is difficult to roll out; at temperatures above 25°C, the butter will “float”.
- before adding the egg, it must be shaken (not beaten) until smooth
- it is better to use fine sugar or powdered sugar, otherwise undissolved grains will appear as brown dots on the finished product
- the dough must be well chilled before forming the products, for ease of work. But you can immediately make blanks from soft dough, and then cool them in molds
- when forming products, you need to ensure that there are fewer scraps, because when adding them to the dough, the quality of the products deteriorates, the products turn out rough
- the baking sheets must be clean, dry, without any grease, since shortcrust pastry products do not stick to the baking sheets due to their high fat content
- the rolled out layer must be of the same thickness so that the dough bakes evenly and does not burn in thin places; layers of dough baked for sliced ​​pastries and cakes are pricked with the tip of a knife or fork
- so that the sides of the tartlets do not slide down during the first 10 minutes, they must be baked with a filler: to do this, fill them with peas or ceramic balls through paper, then remove the filler and bake the workpiece until ready
- shortbread products are baked at a temperature of 220-240°C until golden brown on the surface and inside the cakes. If you bake at a lower temperature, the butter will melt and the product will be tough.
- if the layers in one place are baked, and in another place the dough is still raw, then the baked places are covered with sheets of paper and baking continues until the entire layer is baked
- fruit fillings and custards can be used to glue warm layers together; with butter creams only cold layers can be glued together
- trimmings and crumbs formed when cutting baked sand layers are used for sprinkling the sides of cakes and decorating cakes

As for the ingredients and their proportions:
- to prepare bases for pies and cake layers, use the following proportion: 2 parts flour and 1 part butter
- To make the dough more tender, replace the egg with the yolk. You should not do this if you are baking a base with sides for a pie, the workpiece will break and crumble when serving
- to prepare small cookies, you need to slightly increase the amount of liquid so that it is easy to use a cooking bag
- for the preparation of “kurabiye” cookies, whites whipped into a strong foam are used
- You can also use vegetable oil. It completely coats the proteins in the flour, preventing the development of gluten. The dough turns out super tender, but uniformly crumbly, not flaky at all.
- to prepare crispy sugar cookies, you need to increase the amount of sugar (do not replace with powdered sugar). When baking, the sugar caramelizes, the cookies do not crumble as much, but have a greater crunch.
- there are options for replacing eggs with acidified ice eggs! water, sour cream, mayonnaise. Acid breaks down gluten, making the product more crumbly.
- when preparing the dough, to flavor and improve the taste, part of the flour can be replaced with cocoa or nut flour
- for greater friability, you can replace part of the flour with starch, but not more than 30%
- the presence of salt plays an important role! It slows down the development of gluten. The salt is mixed with the flour, not the liquid ingredients. Salt also adds and enhances the flavor.

For myself, I consider this recipe for making shortcrust pastry to be the most suitable:
330 g flour
200 g butter
100 g powdered sugar
1 small egg
1 tsp baking powder
1/3 tsp. fine salt

I take the butter out of the refrigerator in advance.
- I sift the flour and baking powder into a bowl in advance and put it in the refrigerator to cool
- beat butter, powdered sugar and salt until fluffy
- add the egg, shaken with a fork until smooth. Whisk until ingredients combine
- while continuing to beat, add flour
- I collect the resulting crumbs into a ball with my hands, wrap them in film and put them in the refrigerator for 30 minutes.

Bon appetit!

Shortbread dough is indispensable when baking tarts, tartlets, baskets and some types of cakes. And, of course, for rolled out cookies - crispy and fragile, which crumble into small sandy crumbs.

Today I want to tell you about a special type of shortcrust pastry, which is made using not raw, but boiled yolk, rubbed through a fine strainer. Thanks to this seemingly small nuance, the finished product will be even more tender and fragile and literally melt in your mouth.

To give these cookies or cakes a special piquancy or variety, you can add cocoa (2 tbsp and removing the same amount of flour from the dough), cinnamon, vanilla seeds or extract, lemon or orange zest, rum or rum essence.

Ingredients:

300 g flour (type 45)
7 g baking powder
70 g powdered sugar
280 g butter, chilled
60 g boiled yolks, at room temperature and strained through a fine strainer
50 g almond flour
1.5 g fleur de sel (or regular salt)

Preparation:

Prepare your ingredients. Weigh them carefully.

Cut the butter into small cubes. Rub the yolks through a sieve.

In a mixing bowl, combine flour with baking powder and cubes of butter. Grind into crumbs with your hands.

Add powdered sugar, egg yolk, almond flour, salt. Knead the dough. If it crumbles a lot and doesn’t come together, add 1-2 tsp. cold water, or, depending on the recipe, lemon juice.

Roll the dough into a ball and wrap in cling film. Place in the refrigerator for an hour.

Then roll out the dough into a layer 0.3-0.5 cm thick, depending on whether you want to make just cookies or a tart base.

Cut out the shapes you need and put them back in the refrigerator for 1 hour.

Preheat the oven to 180C.

Bake the shortbread for 10-15 minutes, or until the edges are lightly browned.

Examples of using this type of test:

- A slightly different technique for kneading dough - in a food processor. Additional flavorings include rum and cinnamon.

— — a cake made based on “Mozart” by Pierre Hermé, using the same kneading technique.

The main types differing in composition:

• pate brisee– without sugar. Used mainly for savory pies and tarts.

• sucree– sweet, even very sweet and fatty. Very fragile to work with due to the large amount of sugar. By the way, read more about the effect of sugar on dough here.

• saber- something in between, the most classic shortcrust pastry.

Here are the methods for mixing ingredients that affect the texture and taste of the dough:

• chopped– cold butter is chopped together with flour to fine crumbs of different sizes (read below). Suitable for tarts and pies, when the filling is baked immediately along with the text.

• grinding method– butter and flour are rubbed together, resulting in a more delicate texture. Be sure to cool before baking. Suitable for pies with liquid filling, cheesecakes, when the base is first baked separately, and then the filling is poured in and baked again

• whipping method– beat soft butter with sugar, then add eggs one at a time, and at the very end add flour. This is how dough is prepared for both muffins and cookies.

Now let's talk about other additives that can diversify shortbread dough

RECIPE FOR CLASSIC SAND DOUGH

BREEZE SHORT DOUGH RECIPE

RECIPE FOR SANDY DOUGH SYUKRE

Fillings for shortbread pies and tarts

• whipped cream with fresh berries
• jam and
• nuts and, or boiled condensed milk
• + berries (you can even pour jelly on top)

• apples (stew finely chopped apples with butter, sugar and cinnamon)
• cream cheese / cottage cheese / sour cream (add sugar, thicken with eggs and it will be cheesecake)
• berries and meringue layer
• kustards (custard, Kurds)
• dried fruits, nuts
• fruits and berries (especially good in closed pies)
• unsweetened (minced meat, vegetables, mushrooms, cheese with cream and sour cream filling)

Pate Sablee dough is a classic shortbread dough, very tender, fragile and crumbly. It is most often used to make cookies and sweet tarts.

Sablé can be prepared in several ways. Essentially there are three methods: first- all the ingredients are taken cold, the butter is rubbed into the flour and sugar until very fine crumbs, then the yolk or a mixture of yolk and cream, the dough is kneaded by hand (the method of preparing chopped dough is Brize). Second method- beat the butter with sugar until fluffy, then add the egg, and then the flour. Those. here the dough is kneaded with a mixer. Third method- take butter at room temperature, rub it with powdered sugar, flour and yolk with your hands until it reaches a homogeneous paste-like consistency. I don't know which way is better. If in Syukre you can clearly feel the difference depending on the cooking method, then in Sable it is barely noticeable. I prepared the Sablé dough three different ways at the same time and did not feel any difference in either the rolling of the dough or the finished dough. The dough is equally crumbly and tender. Therefore, choose the method that you like best. If you are making dough for a large number of tarts, it is probably best to use a food processor. If you want to make the dough for only one tart, knead with your hands. If you have cold butter and do not have time to heat it to room temperature, use the Brize method. But remember, no matter how you make the dough, it don't knead for too long, otherwise it will cause excessive gluten development and the finished dough will not be tender.

The first preparation method was described in detail in the recipe, the second - in the recipe, so below I give an example of preparing Sablé dough with your hands. All ingredients should be at room temperature; add eggs and butter 1 hour before cooking. Use only high quality butter, as its flavor will affect the taste of the finished dough. Do not heat the oil in the microwave or over a fire to warm it slightly. It is important that it does not become liquid, otherwise it will not be possible to beat it.

The dough must be cooled very well before rolling out. On the one hand, this dough is not easy to work with: it tears and crumbles even when raw, heats up very quickly and sticks to the surface on which you rolled it and to the rolling pin. On the other hand, it forgives a lot. If it breaks during the rolling or transferring process, simply push it back together and press lightly. Sablé is often rolled out between 2 layers of parchment paper, this really makes working with the dough easier. If you are planning to make a tart, but find yourself with limited space in the kitchen or don’t have a rolling pin at hand, choose Sablé dough as the base. Firstly, you can spread it over the bottom of the mold with your hands (do this immediately after you prepare the dough, then put the mold with the base in the refrigerator to cool). Secondly, if the dough is well chilled, at least 1 hour in the refrigerator, it can be baked without a load. Of course, it will be a little thicker than a similar dough baked with a weight, but it will not rise like Briese. Also, unlike Brize, it does not “sit down”, i.e. it can be cut flush with the shape.

Dough Sablé absorbs moisture slower than all types of dough used for making tarts, so it It is advisable to use with wet fillings.

The recipe below is for 2 tarts with a diameter of 20-22 cm (or 40 - 55 cookies with a diameter of 5 cm). This is provided that the dough is rolled out thinly (up to 3 mm). If you roll out thicker, do not divide the dough into 2 parts, roll out the full portion and see how much is left. Take this into account when you make the dough next time (you can, for example, increase the amount of dough by a third). Place the remaining dough in the refrigerator, wrapped in film (for a maximum of 7 days) or in the freezer (up to 3 months). Dough from the freezer can be used by keeping it in the refrigerator for several hours.