- 200g butter
- 275g plain flour
- 125g ground almonds
- 225g icing sugar
- 7.5g baking powder
- 60g egg yolk
- Creme patisserie Ingredients
- 800g whole milk
- 200g whipping cream
- 180g caster sugar
- 200g pasteurised yolk
- 90g cornflour
- pinch of salt 1 vanilla pod 140g butter
Sable Breton with Forest Fruits by Helen Vass
Helen Vass
16th August 2018
Sable Breton with Forest Fruits by Helen Vass
Sable Breton with Forest Fruits by Helen Vass
Ingredients
Method
Place all the ingredients in the robot cook except the butter. Cook at 95oC for 12 minutes. Emulsify at the end with the butter. Place in a tub with film on contact and cool.
Montage
Pipe some creme pat on to the sable breton and decorate with forest fruits.
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