PASTRY SABLES WITH FRESH FRUIT AND CREAM

PASTRY SABLES WITH FRESH FRUIT AND CREAM
by

Ingredients

  • 70 grams Edmonds standard grade flour
  • 2 tbsp/16 grams icing sugar
  • 40 grams unsalted butter
  • 1 Henergy size 7 egg yolk
  • 1-2 tsp chilled water
  • 120 ml Cream
  • 2 tsp Icing sugar
  • 2 tsp Vanilla essence
  • 60 grams seasonal fruit such as blueberries

The Social Cooking Way

Preheat oven to 150°C, fan cooking. Cream butter and icing sugar until well combined. Mix in egg until fully incorporated. Mix in water. Add flour and mix until it starts to come together. Knead briefly on a floured bench to form a ball. If mixture is too dry another tsp of chilled water. Wrap in cling film and chill for 15-20 minutes.

Roll pastry between two sheets of baking paper to 2mm thick. Cut into 6 even rectangles with a small sharp knife, alternatively cut into circles using a cutter dusted with flour. Chill for a further 10-15 minutes.

Place on prepared baking trays and prick with a fork, this will prevent rising. Alternatively
top with another baking tray. Bake for 20-25 minutes until biscuits are firm and only slightly coloured. Cool.

Whisk cream with vanilla essence and icing sugar. Place one biscuit in the middle of a plate. Top with a spoonful of cream and fresh fruit. Top with another biscuit. Place more fruit and cream on the 2nd biscuit and top with a final biscuit. Repeat with the remaining biscuits. Dust the tops with icing sugar and serve.

Recipe by Caitlin Le Harivel


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