Sablé Breton with Nut Ganache and Raspberry
Back when I was working as a pastry chef, I spent ages calculating and perfecting this Sablé Breton cookie recipe. It is a creation I have cherished ever since, along with the detailed steps to get it just right.
Each exquisite flower-shaped cookie features a golden-brown, buttery base, perfectly topped with a smooth, nut-flavored ganache and a vibrant dollop of raspberry coulis. Garnished with fresh raspberries and delicate edible flowers, these gourmet treats offer a perfect blend of textures and flavors. They make a delightful addition to any dessert table, ideal for special occasions or just a sophisticated sweet indulgence. These cookies look as stunning as they taste.
Ingredients for Sablé Breton Flower Cookies
The precise measurements below will help you create perfect Sablé Breton cookies paired with a delightful nut ganache and raspberry coulis.
Nut 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 Cookie Base (28g per 1 flower)
- 80g butter
- 67g sugar
- 31g egg yolk
- 1.5g salt
- 4g baking soda
- 100g flour
Detailed Instructions for Making Sablé Breton Cookies
Follow these step-by-step instructions to build these beautiful flower-shaped cookies with their accompanying ganache and coulis.
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Recipe Overview: Crafting 10 Flower-Shaped Sablé Bretons (6 cm diameter)
Preparing the Nut Ganache (20g per flower)
Pour the hot cream over the white chocolate. Soak the gelatin in water, then melt it and add it to the chocolate mixture. When the mixture cools to 30°C, add the cold cream and blend with an immersion blender until smooth. Let the ganache stabilize in the refrigerator for at least 8 hours. Before decorating your cookies, whip the ganache until it is light and fluffy.
Tips for Gelatin Measurement:
The ganache recipe calls for 1g of gelatin. If you don’t have a scale precise enough for that, here is an alternative method: Take 2g of gelatin (or 5g, whatever constitutes the smallest amount your scale can measure). Soak the gelatin in water at a 1:6 ratio (for example, 1g of gelatin to 6g of water). If you use 5g of gelatin, use 30g of water. Once the gelatin swells, weigh out 12g of this hydrated mixture. This amount contains roughly 1.7g of gelatin and 10.3g of water, which works well for this recipe. Note that a slight deviation in the gelatin amount won’t significantly affect the final texture. You can store any remaining gelatin mass in an airtight container in the fridge for up to a week.
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Crafting the Raspberry Coulis (7g per flower)
Raspberry Coulis Preparation
Mix the sugar with the pectin NH. Sprinkle this mixture evenly over the raspberries. Bring the mixture to a boil and let it simmer gently for 30 seconds. Blend the coulis with an immersion blender until smooth, then allow it to cool completely. Once cooled, pipe the finished coulis into the center of your baked cookies using a pastry bag.
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Baking the Sablé Breton Cookie Base (28g per flower)
Sablé Breton Dough Preparation
Sift the 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; the mixture should leave a ribbon trail when the whisk is lifted. Carefully combine the softened butter and yolk mixture using a spatula. Gradually mix in the dry ingredients to form a cohesive dough. Wrap the dough and chill it for at least 1 hour.
Sablé Breton Baking Instructions
Preheat your oven to 170°C. Roll out the chilled dough to about 1 cm thick. Cut out your desired flower shapes using cookie cutters. For the best results, leave the dough inside the cutters while baking to help them maintain their shape. Place the cutters with dough on a baking sheet and bake for 18–22 minutes until they are golden brown and risen.
Final Sablé Breton Decoration
Finish by decorating your flower cookies as desired with the prepared nut ganache and raspberry coulis!
