Close-up photo of three beautifully decorated, flower-shaped cookies. This photo showcases a close-up of three beautifully decorated, flower-shaped cookies. Each cookie has a golden-brown, textured base, resembling a delicate flower with six rounded petals. Atop each petal sits a generous dollop of smooth, creamy nut-flavored ganache, creating a visually pleasing contrast with the darker cookie base. In the center of each flower, there are fresh, plump raspberries, adding a vibrant red pop of color. The cookies are further adorned with small, delicate, purple edible flowers, and a few tiny green leaves, enhancing their elegant and refined appearance.

Dessert+baking

Sablé Breton with Nut Ganache and Raspberry

Prep Time: 20 min / Cook Time: 40 min / Total Time: 1 hr

Indulge in the exquisite presentation of our Sablé Breton with Nut Ganache and Raspberry, beautifully crafted into flower-shaped delicacies.

Author and photographs: Olga

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Once upon a time I played a pastry chef... I strictly calculated the recipe... And since then I have preserved this wonderful shot and recipe.

Each piece features a golden-brown, buttery sablé base, topped with smooth, nut-flavored ganache and a dollop of vibrant raspberry coulis. Garnished with fresh raspberries and delicate edible flowers, these treats offer a perfect blend of textures and flavors, making them a delightful addition to any dessert table. Ideal for special occasions or as a sophisticated sweet treat, these Sablé Bretons are as visually stunning as they are delicious.

Sablé Breton with Nut Ganache and Raspberry

Yield: 10 flowers 6 cm diametr

Ingredients

Ganache (20g per flower)

35g white chocolate
40g hot cream (33% fat)
10g powdered sugar
100g cold cream (33% fat)
20g nut paste
1g gelatin
6g water

Raspberry Coulis (7g per flower)

70g raspberries
20g sugar
1g pectin NH

Sablé Breton (28 gr per 1 flower)

80g butter
67g sugar31g egg yolk
1.5g salt
4g baking soda
100g flour

Instructions

Recipe for 10 flower-shaped cookies, 6 cm in diameter

Ganache (20g per flower) Pour hot cream over the white chocolate. Soak the gelatin in water, then melt and add it to the mixture. When the chocolate mixture cools to 30°C, add the cold cream and blend with an immersion blender. Let the ganache stabilize in the refrigerator for 8 hours. Before decorating, whip until fluffy.

Tips: The recipe calls for 1g of gelatin. If you don't have precise scales, here’s an alternative method: Take 2g of gelatin (or 5 or 10g, the smallest amount your scale can measure). Soak the gelatin in water at a 1:6 ratio (1g of gelatin to 6g of water). For example, 5g of gelatin with 30g of water. Once the gelatin swells, take 12g of this mixture (containing about 1.7g of gelatin and 10.3g of water, ideal for the recipe). Note that a slight deviation in the gelatin amount won’t significantly affect the final texture. Store any remaining gelatin mixture in an airtight container in the fridge for up to a week.

A close-up photo of an intricately decorated, flower-shaped cookie This photo depicts a close-up of an intricately decorated, flower-shaped cookie. The base of the cookie is golden-brown and textured, with a scalloped edge that forms the shape of a flower with six petals. Atop each petal, there is a generous dollop of creamy, nut-flavored ganache, creating a smooth and contrasting texture against the cookie base.

In the center of the flower-shaped cookie, there are three plump, bright red raspberries, adding a vibrant touch of color. Nestled among the raspberries, there are small, delicate, purple edible flowers and a fresh green mint leaf, which enhance the overall aesthetic with their contrasting hues and natural beauty.

In the background, another similarly decorated cookie is partially visible, further emphasizing the detailed and elegant presentation of these delightful treats. The overall composition of the photo highlights the sophisticated and artistic nature of the dessert.

Raspberry Coulis (7g per flower)

Mix the sugar with pectin. Sprinkle the mixture over the raspberries. Bring to a boil and let simmer for 30 seconds. Blend with an immersion blender and cool. Pipe the coulis into the center of the sablé using a pastry bag.

The image shows a close-up of a half-eaten, flower-shaped cookie, revealing its inner layers and textures The image shows a close-up of a half-eaten, flower-shaped cookie, revealing its inner layers and textures. The cookie base is golden-brown and crumbly, with a firm yet tender texture. On top of the base, there is a layer of raspberry coulis, which is rich red in color and slightly glossy, indicating its moist and juicy nature.

The coulis is topped with dollops of creamy, nut-flavored ganache, which is smooth and light beige in color. Nestled in the ganache, there is a fresh, bright red raspberry, adding a pop of vibrant color. Next to the raspberry, a small, delicate purple edible flower and a fresh green mint leaf are placed, adding to the decorative and fresh appeal of the dessert.

The overall composition emphasizes the contrast between the different textures—the crumbly cookie base, the smooth ganache, the juicy raspberry coulis, and the fresh raspberry and mint. The bite taken out of the cookie reveals the layers and highlights the indulgent and inviting nature of the treat.

Sablé Breton (28 gr per flower) Preparation: Sift flour, baking soda, and salt together in a bowl. Beat the butter in a stand mixer with a paddle attachment on medium speed for 2–3 minutes until soft and creamy. In a separate bowl, whisk the egg yolks and sugar until fluffy and mousse-like, and the mixture leaves a ribbon trail when the whisk is lifted. Combine the softened butter and yolk mixture using a spatula. Gradually mix in the flour mixture to form a dough. Wrap the dough and chill for 1 hour.

Baking: Preheat the oven to 170°C. Roll out the chilled dough to about 1 cm thick. Cut out flower shapes using cookie cutters, leaving the dough in the cutters for baking. Place the cutters with dough on a baking sheet and bake for 18–22 minutes until golden brown and risen.

Decoration: Decorate the flower cookies as desired!