TOOLKITS

MIXING BOWL, EGG SEPARATOR, GRADUATED PITCHER, BAKING MATT, ROLLING PIN, CITRUS GRATER, GLOVE, MARISA (flexible spatula), PLAIN EDGE PASTRY CUTTER

Ingredients
g 250 butter
100 g powdered sugar
1 vanilla bean
1 orange grated peel
350 g low gluten white flour
20 g egg yolk (1 egg yolk)
50 g egg (1 egg)

Method
To make a delicious and beautiful Sablé pastry, we must conform to the basic rules at the heart of every masterly piece of work. Hand-mix in a bowl flour, butter and spices without whipping up the dollop (the butter should be slightly soft yet plastic). Add-in sugar and salt (dissolved in water) to the egg yolk, processing the blend just to total absorption in order to achieve a homogeneous mass. Before carrying through the Sablé cookies, cover the dough with cling-film and store it in the fridge for at least 10-12 hours in order to stabilize it. Remove the Sablé pastry from the fridge and work it a bit by hand in order to render malleable. Using the rolling pin, roll-out a 2 mm layer dusting moderately with white flour both the table and the dough. With the help of a pastry cutter (5 cm diameter) trim the dough on a baking paper sheet and place it in the fridge in order to stabilize it. When it's stiff, brush the top with an egg slightly whipped and with a pinch of salt. Sift on it a light dusting of crystalline vanilla sugar and place a tiny bit of raspberry jam in the center (optional). Bake on baking tins covered with silicone baking matts at 150 °C for 16-17 minutes.