Hello foodies,
Here is my new recipe, the “Sable Breton”. You could describe it as a butter cookie, a shortbread. However, I cannot compare them to a shortbread, trust me, it is more than that. It is a moment that your tastebuds will never forget. Love at first bite that ignite your tastebuds with passion and want me crave you more. I have just told you how I feel about them. The Sable Breton is addictive… Get ready for your neurons to fuse and let the serotonin, oxytocin and dopamine to take over your mind.
To access the full recipe and video, click the link below:
For the full printable recipes and tips on baking and cooking check my blog at
www.cookingwithfrenchy.com
you can follow me on Instagram: cookingwithfrenchy
you can follow me on facebook: cooking with frenchy
if you want to know how to make the best:
Beef Massale Curry: http://cookingwithfrenchy.com/recipes/beef-massale-slow-cooked-cari-from-reunion-island/
Pastry cream or “crème patissiere: http://cookingwithfrenchy.com/recipes/pastry-cream-creme-patissiere-like-my-great-grand-ma-used-to-do/
Madeleines-Little sponge cake: http://cookingwithfrenchy.com/2020/03/the-madeleine-a-beautiful-little-sponge-cake-everyone-loves/
Gluten free Pancakes-you must try: http://cookingwithfrenchy.com/2020/02/gluten-free-pancakes-with-blueberries/
Best way to cook a whole fish: http://cookingwithfrenchy.com/2020/01/how-to-cook-a-whole-fish-gold-band-snapper-asian-style-in-a-weber-bbq/
How to make your own puff pastry: http://cookingwithfrenchy.com/2020/02/how-to-make-puff-pastry-pate-feuilletee/
Potato salad: http://cookingwithfrenchy.com/recipes/potato-mayo-salad/
Perfect zingy Mayonnaise: http://cookingwithfrenchy.com/recipes/frenchys-zingy-mayonnaise/
Vanilla Buttercream icing: http://cookingwithfrenchy.com/recipes/vanilla-buttercream-icing/
Vanilla sponge: http://cookingwithfrenchy.com/recipes/vanilla-sponge-genoise-a-base-for-many-cakes/
Vegetarian Paella: https://www.youtube.com/watch?v=RbeC-U5RaKA&t=6s
Vegetable stock : https://www.youtube.com/watch?v=9j5PakJ8mIs&t=84s
Crackling pork belly and Gravy: https://www.youtube.com/watch?v=0Okh9XM8neY&t=328s
Pound cake-marble cake: https://www.youtube.com/watch?v=kBD7syuvbpo
Easy Thai green chicken curry: https://www.youtube.com/watch?v=7ja8ybt1rpw
Hola amantes de la comida,
Aquí está mi nueva receta, el bretón de sable. Podrías describirlo como una galleta de mantequilla, un pan corto. Sin embargo, no puedo compararlos con un pan corto, créeme, es más que eso. Es un momento que tus paladares nunca olvidarán. Amor al principio mordida que encienden tus papilas gustativas con pasión y quieren que te anhelamás más. Acabo de decirte lo que siento por ellos. El Bretón Sable es adictivo… Prepárese para sus neuronas para fusionary y dejar que la serotonina, oxitocina y dopamina para tomar el control de su mente.
Para acceder a la receta completa y al vídeo, haga clic en el siguiente enlace:
Para obtener las recetas imprimibles completas y consejos sobre hornear y cocinar, consulte mi blog en
www.cookingwithfrenchy.com
puedes seguirme en Instagram: cocinandocon la francésa
puedes seguirme en facebook: cocinar con frenchy
si quieres saber cómo hacer lo mejor:
Beef Massale Curry: http://cookingwithfrenchy.com/recipes/beef-massale-slow-cooked-cari-from-reunion-island/
Crema de pastelería o “creme patissiere: http://cookingwithfrenchy.com/recipes/pastry-cream-crème-patissiere-like-my-great-grand-ma-used-to-do/
Madeleines-Pequeño bizcocho: http://cookingwithfrenchy.com/2020/03/the-madeleine-a-beautiful-little-sponge-cake-everyone-loves/
Panqueques sin gluten- debes probar: http://cookingwithfrenchy.com/2020/02/gluten-free-pancakes-with-blueberries/
La mejor manera de cocinar un pescado entero: http://cookingwithfrenchy.com/2020/01/how-to-cook-a-whole-fish-gold-band-snapper-asian-style-in-a-weber-bbq/
Cómo hacer tu propio hojaldre: http://cookingwithfrenchy.com/2020/02/how-to-make-puff-pastry-pate-feuilletee/
Ensalada de patata: http://cookingwithfrenchy.com/recipes/potato-mayo-salad/
Mayonesa perfecta: http://cookingwithfrenchy.com/recipes/frenchys-zingy-mayonnaise/
Glaseado de crema de vainilla: http://cookingwithfrenchy.com/recipes/vanilla-buttercream-icing/
Esponja de vainilla: http://cookingwithfrenchy.com/recipes/vanilla-sponge-genoise-a-base-for-many-cakes/
Paella Vegetariana: https://www.youtube.com/watch?v=RbeC-U5RaKA&t=6s
Stock de verduras : https://www.youtube.com/watch?v=9j5PakJ8mIs&t=84s
Vientre y salsa de cerdo crujiente: https://www.youtube.com/watch?v=0Okh9XM8neY&t=328s
Pastel de pastel de libra: https://www.youtube.com/watch?v=kBD7syuvbpo
Curry de pollo verde tailandés fácil: https://www.youtube.com/watch?v=7ja8ybt1rpw
Original of the video here
Pancakes Recipes
Waffles Recipes
Pies Recipes
Cookies Recipes
Bread Recipes
Video Transcription
[Music]welcome or welcome back to cooking withFrenchie cooking and making made easythis week recipe is about the sublet ona beautiful little French cookie thatwas born in the northwest coast ofFrance in the area of Brittany this areamust be visited you should go and have alook at it however I’m going to try tobring a little bit Brittany in yourkitchen and I will show you a recipethat I’ve fall in love with as a kid andI must say I haven’t done it for aboutmore than 20 years so I hope you enjoythis as all of them don’t forget tosubscribechange your notification bar setting andunder the video in the description thereis always the link to my recipe and thelink to other recipe please come andshare it stay safe stay home I’d becooking happy baking and I’ll see younext timeall right party people here we go forthe sublet buttonsgather all your ingredients measure andweight everything perfectly with aperfect scale[Music]first thing you will be doing is tosoften your butter so try to take it outof the fridge 30 minutes prior workingthat way just patch it up just makeitself like a cream consistency a handcream consistency once you’re done youcan add your sugar or at onceand give it a good mix same with yours[Music]what’s all your butter is incorporatedwe’re gonna add vanillahere I’m using some vanilla paste fromLara very good product you find inAustrian shops a good large tea spoonand mix it through[Music]and all your salt if you want you canuse salted butter instead of yeah I’madding all my arm and Miller give it ifwe make sweet Bordeaux the subletBritainit’s a beautiful butter cooking reallyreally nice to die for Scipio Cato plainflour and your baking powder and hereI’m gonna mix a little bit of the bakingpowder 1/4 and the flour and 2 egg yolksa bit more of the flour mix with thebaking and I’m going to add few moreyolks and I’m estimating between theflour mix and the egg yolks until I havea very very nice smooth soft pastehonestly I’m so excited about this sublevel tone this recipe makes about 60pieces I brought it to work and share itwith my peers and it was a success Idon’t think the 40 pieces are broughttherehold on for more than 15 to 20 minutesas I said before on my blog if you havea bite you just want to have anotherbite it’s really all gasp make for yourtaste better nothing more satisfyingthat that mmm feeling so mixing wellgetting to that paste I put a piece ofsecant paper of my bench and I’m puttingmy sub layer based on it I’m gonna putanother piece of sequence paper and justsmooth it out roll it out you can try todo a perfect rectangular shape as muchas you have about 1.5 to 2 centimeterthick it’s enough I transfer my pastrytotry and I will live in the fridge forabout 30 minutes resting time clean trayin the fridge and 30 minutes later takeit off remove the piece of paper andusing a cutter 4 centimetres widediameter I’m getting some nice littlepellet otherwise if you want to havesquare shapes you just can work 4centimeter square cut them and here youout up to your style up to how you wantthem those little poly bottom or subwaybottom could be cooked in a siliconemold as I don’t have any I’m just doingthe old-school tray nice sleek on papergive them a bit of space between themabout two centimeters away from eachother as they do spread a little bitworse baking I’ll put them up like inthe fridge for 10 minutes only and thena double glazed them with some simpleegg wash when I’m done with the egg washI’m gonna make some little marks on itone side using your folks I press alittle bit hard to give a bit of astripe you look and I go the oppositeway around just like so and that shouldbreak put it in the oven for 10 to 12minutes and hundred eighty degreesCelsius and here we have our beautifullittle Chalet I’m so excited I wish Icould have some more I’ve gotta behonest and make 60 I kept that 20 andthey didn’t do 24 hours I couldn’t stopeating them they are so soft nicebuttery you could keep them if you havea chance well up to three months on yourhair tight container metal box but keepthem putting down on your tray for fiveminutes and thenanother 20 minutes on the cake rightbefore you put them in the boxand voila thus a blackboard ownbeautiful recipe see you next time oncooking with Frenchie