Sable Breton!

I've had my eye on this recipe for so long now, so imagine how delighted I was when I actually pulled this bake off! 

The finished Sable Breton!

Sable Breton consists of sable base spread with raspberry jam, topped with a layer of pistachio crème mousseline, and decorated with fresh strawberries and raspberries, tempered chocolate decorations, and meringue kisses! This was a real project of a bake with lots of components, so let's get into it! 

The first stage was to prepare the sable dough by beating softened butter into whisked egg yolks and sugar. Flour, baking powder, and salt are then added to create a very soft dough. Usually, fleur de sel, salt from Brittany with a higher melting point, is used, however I couldn't source any so normal salt had to do! The dough is then chilled for an hour so it can be easily handled.


With the sable dough chilling, the next step was to prepare the meringue kisses by whisking egg whites to soft peaks, before adding caster sugar and a pinch of salt. The resulting meringue is then piped into small kisses on a baking sheet using a small open star nozzle. After baking the meringue kisses for one hour, they are left to cool and then decorated with gold leaf!

Now I could move on to the raspberry jam! I used to believe that preparing jam was a difficult science, but in this case fresh raspberries, jam sugar and a little lemon juice are combined in a pan, heated to 105 degrees C, passed through a sieve to remove the seeds and left to cool! It almost sounds too good to be true, but it really is that simple! 


I now had two components complete, but still had a long way to go! With both the meringues and the ja cooling, I could move on to baking the sable dough base by rolling it out into a 20cm disc and placing it into a cake tin of the same size. Once risen and golden brown, the sable was ready! 

The final component to prepare was the pistachio crème mousseline! Hot milk is poured on to a mixture of egg yolks, caster sugar and flour, before being returned to the pan and cooked until thickened! When the resulting custard has cooled completed, pistachio paste and butter are whisked in to complete the crème mousseline! 

The pistachio crème mousseline!

Once the butter and pistachio paste were completely incorporated into the custard, assembly of the Sable Breton could begin. A thin layer of jam is spread onto the sable base, before the pistachio creme mousseline is piped in a neat circle on top of the jam, leaving a slight boarder. Then, the fresh berries, meringue kisses, and tempered chocolate decorations are arranged on top of the tart! 

And there you have it! A bake I've had my eye on for so long has finally come together! The different tastes and textures of this tart were to die for, and I really hope I get the chance to make this again in the very near future! 

Gibby x 

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