Sable brétons are a french specialty from Brittany, fairly similar to Dutch sand cookies. Very rich in flavor but with a salty aftertaste due to the use of salted butter. This is a recipe that is super easy to put together. The cookies and ganache are made in a jiff and by adding the jam and fresh summer fruits it breaks up it’s sweetness. Very easy to prepare but probably best to eat them within a day from making, otherwise to much moisture is soaked up by the cookie. And it’s that nice and crispy crunch that we love.
The cookies can easily be stored in an airtight container so they stay nice and crisp. I chose to mix the ganache into a creamy mouse, but you can also let it cool and pipe it as is. It will be a bit more dense in texture but just as yum.
Because I’m a sucker for chocolate and raspberries I usually pair them up, but this is just as scrumptious with strawberries or red currants. Do experiment with different fruits, I’d love to know which combo you prefer.
Ingredients cookies (about 60)
150 gr salted butter, softened
150 gr powdered sugar
3 egg yolks
200 gr flour
6 gr baking powder
3-4 tbsp raspberry jam
100 gr dark chocolate (min 70%)
100 gr whipping cream (min 35 %)
Preheat oven to 180 °C.
Sieve flour and baking powder together and set aside.
Mix butter and sugar together till light and creamy.
One by one add in the egg yolks and continue mixing to heep the batter light and fluffy.
Spoon in the flour and mix into a dough.
Wrap the dough in plastic foil and leave to refrigerate for at least 20 min.
Roll out the dough to a thickness of about 3 mm and cut out 5 cm circles.
Evenly place the cookies on baking parchment and bake until golden brown in about 10 min.
Fully cool the cookies on a wire rack before assembling.
Chop up the chocolate and place in a bowl.
Heat up the whipping cream till it starts to boil.
Immediately pour on top of chocolate and let it sit for a minute before stirring to a smooth blend with a spatula.
Cover the ganache with a kitchen towel and leave to cool until it firmly sits on a spoon.
Mix ganache into a creamy mouse then place in a piping bag and set aside.
Assembling the cookies
Spread out about a quarter of a teaspoon of jam on each cookie en pipe a small tuft of ganache on top. To complete place a fresh raspberry, some berries or a juicy strawberry on top and voilà, sable brétons with a twist.
If you liked this recipe, be sure to check out my other recipes here.