Hazelnut Sable Pastry
This is just one of the fabulous recipes I learnt at The Australian Patisserie Academy last year right before I went into meltdown mode after tearing something awful in my knee on the very last day of my course. Life since then has been a bit of a blur between trips, surgeon visits and actual surgery, my new understanding of anti-inflammatories, close knowledge of crutches and ice packs, all the while trying to maintain my input for the Insider Club, video production, recipe development, family stuff (there is new grand baby in Guernsey and a USA family wedding afoot!) and my usual hectic travel schedule. BUT NO MORE. I am sworn to a quiet year in 2019 with more food positivity and less stress or guilt served on the side.
SO, this is only the pastry base recipe and a fine one it is. The other components are very do-able in the Thermomix and may follow, but not yet. I have also used this recipe to create an amazing filled biscuit, similar to those I have eaten many times in St. Malo in Brittany in France. They are truly divine. And you should definitely try them too! You can find the recipe for Bretagne Banana Chocolate Sables here.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 180 Grams Butter cubed BUY
- 1 Pinch Pink Salt Flakes BUY
- 135 Grams icing sugar
- 45 Grams ground hazelnuts
- 2 eggs (approx 75g)
- 355 Grams bakers flour
Place butter, salt, icing sugar and ground hazelnuts into the Thermomix bowl and blend 10 sec/speed 6.
Add eggs and 90g of the flour and blend 5 sec/speed 5.
Add remaining flour and combine 10 sec/speed 5.
Tip out onto lightly floured Silpat mat and knead gently by hand until one mass is formed. Wrap and refrigerate for at least 30 minutes before proceeding with baking.
Line your tart pan with the pastry, place into the fridge or freezer for at least 30 minutes, longer is fine. Trim edges.
Place into cold oven set to 150°C for 30 minutes. Increase heat to 170°C and bake a further 25 minutes. This will keep as a cooked tart shell in the fridge for up to a week, though I would prefer that you freeze it if not filling and using within 2 days.
Use the remaining pastry dough for the Bretagne Chocolate Banana Sables recipe or just cut into shapes and bake 15 minutes on 180°C.
This is just one of our Insider recipes. Join us today and start cooking!