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Ingredients
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Sablé Breton
Marinated Peaches
Crème Cassonade
Method
Sablé Breton Preparation
- 1
Make the Dough
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and sea salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- 3
Shape and Chill
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 4
Bake
Preheat the oven to 180°C (350°F). Roll out the chilled dough to about 1/2 inch thick and cut into desired shapes. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
Marinated Peaches Preparation
- 5
Prepare the Peaches
Blanch the peaches in boiling water for 1 minute, then transfer to an ice bath to cool. Peel and slice them.
- 6
Crème Cassonade Preparation
- 7
Make the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add brown sugar and vanilla extract, continuing to whip until stiff peaks form.