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kehel posted an update
Made Sablé Breton ) Classic, crusty )
Judy Keegan, Mercedes Delgado de Miguel and 5 others6 Comments-
Level:
Scoolinary Team
Those Sablé Breton look delicious! You can tell how crunchy they turned out. I’m curious, do you enjoy them more on their own, or do you like to pair them with something, like coffee or tea, or just savor them as they are?
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@sussan_scoolinaryteam both as they are and paired via cream ) Very delicious )
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Sablé Breton—now that’s a biscuit with heritage and swagger. That classic crusty texture is the hallmark of a well-made sablé: rich with butter, just the right crumble, and a golden hue that whispers “perfection.” It’s deceptively simple, yet demands precision and finesse.
There’s something timeless about a sablé that connects generations of bakers.1 -
Level:
Scoolinary Team
Just perfect, Artur! I would denifitely make them alfajores in a blink of an eye! Have you tried preparing alfajores?
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@soldamiani yep, with milk mousse )
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Level:
Scoolinary Team
@kehel 😋Milk mousse? Now that’s a twist I wasn’t expecting — sounds absolutely dreamy! 😍
💬 Did you go for a classic dulce de leche-style shell or something different to pair with the mousse? I’m curious how you balanced the textures!
You’ve officially got me craving alfajores now…
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