Delicious French cookies from the James Beard award winner Jacquy Pfeiffer
About this recipe
These are delicious Alsatian cookies, called "Christmas Sablés", a recipe provided by Jacquy Pfeiffer who is originally from Alsace (Eastern side on France), and who is now a lead instructor at the renowned Chicago French School of Pastry.
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 recipe
Jacquy Pfeiffer is a native of Alsace in France, and is now working for the famous "French Pastry School" in Chicago.
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
The recipe is on page 187
1. Let's start by sifting the Flour (2 Cups or 300 g) and the Almond Flour (1 Cup or 100 g)
2. Add in the (powdered) Cinnamon (1 teaspoon or 2 g) and mix gently, and then set aside
3. In a mixing bowl, place : the 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 2 minutes
6. Add in the sifted Flour, (powdered) Cinnamon and Almond Flour and mix
7. The result is a thick dough
8. Jacquy recommend to let the dough rest:
9. Flatten the dough
10. Wrap it
11. Let the dough rest in the fridge for at least 2 hours or even overnight
You will need cookie cutters. Since these are Christmas cookie cutters, I chose adequate shapes such as Xmas trees, Snow flakes, stars and gingerbread man....
12. After the 2 hours rest 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 "Measuring Dough Strips"... (link to purchase below)
14. ... and roll the dough with a rolling pin on those "Measuring Dough Strips"...
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
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)
15. Using the cookie cutters of your choice, cut out the "sablés" cookies
16. Place it in the freezer for 10 minutes
17. The dough becomes hard... which will make it easier to remove the extra dough between the shapes you just cut
18. Jacquy Pfeiffer recommends brushing the Sablés cookies with some eggwash
19. Wait 10 minutes, and brush again with eggwash
20. Place in the oven, preheated at 320 °F / 160 °C, until golden. In my case, I had to wait for for about 10/15 minutes
21. After they're baked, sablés must cool down on a rack
My cookies were good to eat for a few days, when placed in a box... Enjoy !