Neutral sablee

[Sussan Estela Olaya]

Hi Indira.

Could you please tell me in which course or recipe the neutral sablée dough is included? Or are you referring to the base sablée dough from Chef Roca’s course on avant-garde ice creams?

Approximately how many millimeters thick would you like the biscuits to be?

If you have a reference image of the biscuits displayed with the cakes or desserts, you can attach it here so we can better understand what you mean and assist you accordingly.

Best regards.