Description

Sablé Breton
If I ever happen to visit France, I will go to the North-West, in the land where coastline with steep cliffs, as if carved out of multi-colored granite – pink, gray, red, blue, green. Where the sea was so blue and the forests and pastures of emerald green. Where rivers and lakes filled with pure water. Where white houses with grey roofs side by side with medieval castles, fortresses, cathedrals and abbeys. Where in small towns, narrow cobbled streets, half-timbered houses are who whisper quietly the old stories about knights and Royal intrigue. Mainland of Brittany - sheer lace of the middle ages. I want to wander through the courtyards of the Breton cities, to admire the colorful painted doors and relax after long walks at the window, Laden with geraniums. White and black, traditional colours of Brittany, the colors of its flag "Gwenn ha du" — were symbols of Brittany is still with the Crusades. And the proud motto: "Potius mori quam feodari" - "Better death than shame" - best describes the nature of the Bretons. So one day in France, when Paris was still called Lutetia...

Ingredients

  • Flour

    125 g

  • Sugar

    80 g

  • Yolk egg

    2 piece

  • Butter

    100 g

  • Leavening agent

    5 g

  • Salt

  • Cheese curd

    350 g

  • Honey

    1.5 Tbsp

Cooking

step-0
Sift the flour with salt and baking powder.
step-1
In another bowl, whisk the egg yolks with the sugar white.
step-2
Gradually mix in the melted butter
step-3
Add the sifted flour with salt and baking powder. All knead well, roll into a ball and wrap. Put into the refrigerator at least 3-4 hours, preferably overnight.
step-4
Preheat the oven to 160 degrees. Baking tray lay a baking paper. Roll the dough between two layers of baking paper with a thickness of about 1 cm.
step-5
Cut the shape of circle with a diameter of 6-7 cm Form do not remove!!! Carefully transfer to the baking sheet. Bake form 12-15 minutes at a temperature of 160 degrees.
step-6
Get the cookies 2-2. 5 cm tall. Be careful - the cookies are very fragile, do not remove it from the mold to cool. After cooling slightly, the tip will fall off, forming a basket, which we then fill with cream.
step-7
For the cream: Stir the cream cheese together with the honey and place in refrigerator for 2-3 hours. First, the weight will be a little watery, but after a specified time in the fridge will take the desired consistency.
step-8
Carefully, trying not to break the biscuits, fill with cream, garnish with berries. Bon appetit!!!
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