Everyone imagines that Sablés Nantais are complicated. A pastry chef thing, with temperatures precise to the degree and professional equipment. The reality? It’s one of the simplest cookies to make, provided you understand two or three things that change everything.
Ingredients :
- Semi-salted butter — This is what does all the aromatic work. Get good quality butter, and above all, take it out to room temperature at least two hours before. Butter that is still cold won’t mix properly with the sugar — you’ll get greasy lumps instead of a smooth cream. If you only have unsalted butter, add a small pinch of fleur de sel to the dough.
- Almond flour — It’s directly responsible for that melting texture. Without it, you have an ordinary shortbread. Use it fresh — almond flour that is six months old will have lost its taste and will bring a slight bitterness. If yours is a bit coarse, pulse it for a few seconds in a blender.
- Thick crème fraîche — This is Felder’s little trick. Only ten grams, but it changes the texture: the sablés stay less dry and softer in the center. Use full-fat cream, not light — you can taste the difference.
- Type 55 flour — Type 55 is slightly lower in gluten than Type 45, making the dough easier to work with without it becoming elastic. You can use Type 45, but be even more careful not to over-knead.
