Pâte Sablée (Shortbread Dough)
Flour is always the last ingredient to be added to pâte sablée, so that the dough remains crumbly or 'short'.
Overview
Pâte sablée is an exceptionally delicate, shortbread-like dough prized for its crumbly texture and the way it melts on the tongue. The technique of adding flour last ensures the dough remains short and tender rather than developing gluten strength. Its versatility allows it to be used for tartlet cases, petit fours, or as a base for numerous desserts.
Ingredients
- 250 grams flour(sifted)
- 200 grams butter
- 100 grams icing sugar(sifted)
- 1 pinch salt
- 2 egg yolks
- 1 drop vanilla essence
Method
- Sift the flour onto the work surface and make a well in the centre.
- Dice the butter and place it in the well, then work it with your fingertips until very soft.
- Sift the icing sugar onto the butter, add the salt and work into the butter.
- Add the egg yolks and mix well. Gradually draw in the flour and mix until completely amalgamated.
- Add the vanilla essence and rub into the dough 2 or 3 times with the palm of your hand.
- Cover with polythene, and refrigerate for several hours before use.
Notes
- The dough must remain cool throughout; cold hands, work surface, and ingredients are essential for success
- Add flour only to the final mixture, and do not overwork once flour is added; aggressive mixing develops gluten and toughens the dough
- Working quickly is critical when rolling, especially in warm kitchens; chill the work surface and dough if it becomes soft
- The dough softens rapidly due to its high butter content; multiple brief chilling periods may be necessary during rolling
Serving
Use to line tartlet molds for pétit fours, as a base for tarts with light fillings (fruit or cream), or cut into decorative shapes for petit fours secs. The delicate crumb pairs beautifully with light fillings and creams. Often glazed or dusted with icing sugar for finished presentations.
Storage
Wrap unrolled dough and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw frozen dough in the refrigerator before rolling. Cut shapes can be frozen on a tray, then transferred to a container for up to 1 month; bake directly from frozen, adding 2-3 minutes to baking time. Baked pastry items store in an airtight container for 3-4 days.
Once you have added the flour, do not overwork the dough, or it will become too elastic. This recipe is very delicate; if you are using the dough to line a flan tin or to make sablés, you must work very fast, without over-handling the dough, as it softens extremely quickly. Rolled out and cut into different shapes, this dough is perfect for petits fours secs.
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