Coconut Sable Breton
Recipes
1 min read
Ingredients
Sable Breton:
| 200 | gr | Caster sugar |
|---|---|---|
| 225 | gr | Salted butter |
| 2 | gr | Vanilla essence |
| 3 | gr | Egg yolks |
| 165 | gr | Plain flour |
| 150 | gr | Desiccated coconut |
| 12 | gr | Baking powder |
Yuzu Curd:
| 115 | gr | Yuzu juice |
|---|---|---|
| 2 | Eggs | |
| 70 | gr | Caster sugar |
| 70 | gr | Mainland Salted Butter |
Coconut Crème:
| 150 | gr | Coconut cream |
|---|---|---|
| 100 | gr | Anchor Cream |
| 15 | gr | Icing sugar |
| 2 | gr | Vanilla paste |
Method
Sable Breton:
- Cream the sugar, butter, vanilla together and then add the yolk.
- Fold in the sieved dry ingredients and pipe into prepared tins.
- Bake at 180⁰C for 10 to 12 minutes until golden.
Yuzu Curd:
- Whisk together the juice, eggs and sugar in the pot.
- Add the chopped butter and bring to the boil whisking continuously until thickened.
- Pass through a fine sieve and then pour into the baked sable Breton cases and set in the fridge for 60 minutes.
Coconut Crème:
- Chill all of the ingredients in a bowl for 1 hour.
- Whisk the chilled mixture to a firm peak.
Assembly
- Pipe the coconut crème onto the set curd and decorate as desired.
