Sablé à choux master recipe

MAKES 10

You will need

110 g (3¾ oz) unsalted butter, at room temperature

110 g (3¾ oz) raw sugar

1 vanilla bean

110 g (3¾ oz) plain (all-purpose) flour

STEP

No 1

COMBINE the butter and raw sugar in a bowl. Split the vanilla bean and scrape the seeds into the bowl.

STEP

No 2

MIX the butter and sugar together with a wooden spoon until well combined and a paste forms.

STEP

No 3

BEAT for a further 1–2 minutes, then add the flour and continue to beat until thoroughly combined.

STEP

No 4

CHILL Wrap the sablé in plastic wrap and press it into a flat disc. Store in the refrigerator for 1 hour until firm.

STEP

No 5

ROLL Place the sablé between two sheets of baking paper and roll it out until it is 2–3 mm (¹/₈ inch) thick.

STEP

No 6

CUT the sablé into 4.5 cm (1¾ inch) discs and lay them on a tray lined with baking paper. Set aside in the fridge while you make the choux pastry.