Coconut Sable Breton


1 min read

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
Sable Breton:
  1. Cream the sugar, butter, vanilla together and then add the yolk.
  2. Fold in the sieved dry ingredients and pipe into prepared tins.
  3. Bake at 180⁰C for 10 to 12 minutes until golden.
Yuzu Curd:
  1. Whisk together the juice, eggs and sugar in the pot.
  2. Add the chopped butter and bring to the boil whisking continuously until thickened.
  3. Pass through a fine sieve and then pour into the baked sable Breton cases and set in the fridge for 60 minutes.
Coconut Crème:
  1. Chill all of the ingredients in a bowl for 1 hour.
  2. Whisk the chilled mixture to a firm peak.
  1. Pipe the coconut crème onto the set curd and decorate as desired.
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