Jacquy Pfeiffer’s Christmas Sablés Cookies2016-12-14
Delicious French cookies from the James Beard award winner Jacquy Pfeiffer
This recipe reminds me of the fantastic years that I spent in Strasbourg, in French Alsace, (North East France), a place known for its culture and its cuisine
22 Rue des Veaux
Source of the recipeJacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago.
Jacquy Pfeiffer published this book "The Art of French Pastry" in 2014, and won the "James Beard Award" for the best cook book.
To purchase online, see HERE
You can see Jacquy prepare the top pastry competition in France the "Meilleur Ouvrier de France" contest, in the documentary "Kings Of Pastry" (you may see it on Netflix). In the movie you will see other celebrities such as Stéphane Glacier, Sebastien Canonne, Philippe Rigollot and Stéphane Tréand who also has a pastry school in Costa Mesa, CA
For 20 sablés
1 Cup Flour (150 grams)½ Cup Almond Flour (50 grams)½ teaspoon (powdered) Cinnamon (1 gram)½ Cup Butter (100 grams)1 teaspoon Vanilla Extract (5 grams)⅓ Cup Sugar (75 grams)½ teaspoon Salt (1.5 grams)2 teaspoons Eggs (20 grams)
EggwashA beaten Egg
Butter(1 Cup or 200 g), the
Vanilla Extract(2 teaspoons or 10 g), the
Sugar(⅔ Cup or 150 g), the
Salt(½ teaspoon or 3 g)
4. Mix those ingredients, by hand or with a stand mixer (like a Kitchen Aid)
5. Then add the
Egg(2 Tablespoons or 40 g) and mix for
6. Add in the sifted
Almond Flourand mix
7. The result is a thick dough
Cookie CuttersYou will need cookie cutters. Since these are Christmas cookie cutters, I chose adequate shapes such as Xmas trees, Snow flakes, stars and gingerbread man....
2 hoursrest in the refrigerator, we need to roll the dough (0.19" (or 13/64" or 0.5 cm))
13. Here's the trick to get an evenly spread dough : use wooden sticks...
14. ... and roll the dough with a rolling pin on those wooden sticks...
That way, you will get the best results : A flat dough with no bumps. You are trying to achieve a thickness of 0.19" (or 13/64" or 0.5 cm)
21. After they're baked, sablés must cool down on a rack
The other recipe of Cookies
The result and the pix
Cooking with the same Chef ?
All recipes of Jacquy Pfeiffer
Recipes from the same Book!
All recipes from the book "The Art of French Pastry"
Cooking with the same ingredients ?
What else to cook with Cinnamon
What else to cook with Almond powder
Julia Child’s French Escargots
French Sausage in Brioche (“Saucisson Brioché”)
Paul Bocuse’s Boeuf Bourguignon
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
French Saint-Michel Cookies
The Bilbao Brunch
Pierre Hermé’s Orange and Grand Marnier Crepes
The Coca-Cola Ice Cream (only for my sister)
Homemade Honolulu style Poke Bowl
Alice Waters’ Buttermilk Waffles
Rabbit Stew, a French delicacy
Stéphane Tréand’s Olive Oil Ice Cream
French Madeleines Recipe
Christophe Felder’s Strawberry Tiramisu
The Canelé Recipe («Canelé de Bordeaux»)
Easy Mexican Chicken Tacos
Nantua’s Tart (Rhubarb Raspberry)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Lenôtre’s Raisins Grand Marnier Bread
The Fabulous Baked Alaska with Grand Marnier
Pierre Hermé’s Pistachio Ice Cream
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Salmon Lobster Wellington Recipe
The Barbecue Bible
How To Grill London Broil To Perfection
White on rice couple
Stovetop Fresh Cheesy Corn Dip Or Side Dish
Mon petit four
French Onion Soup
Caroline on Crack
Clueless & Bibo Ergo Sum Cocktails At Arclight Hollywood
Marinated Dried Apricots – Sweet & Spicy