Home
Recipes
The Blog
Jacquy Pfeiffer’s Christmas Sablés Cookies
2016-12-14
- This Recipe
- Chef: Jacquy Pfeiffer
- Cuisine: French Cuisine
- Course: Cookie, Dessert, Cookies, Sablé Cookie
- Difficulty: Easy
- Category: Course
- Yield: 40 sablés
- Preparation Time: 20 Minutes
- Cooking Time: 25 Minutes
- Readiness Time: 30 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday December 14, 2016
- Comments : 2 Comments
-
Languages :
English | 
Français
- Ingredients
- Cinnamon, Eggs, Almond powder, Vanilla,
- Print This Recipe
-
Print
La version Française se trouve ICI |
Delicious French cookies from the James Beard award winner Jacquy Pfeiffer Don't forget to share your photos once you tried this recipe! HERE |
About this recipeThese 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 Au Brasseur 22 Rue des Veaux 67000 Strasbourg France |
 |
 | 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 |
 | The recipe is on page 187 |
Ingredients
 | For 40 sablés2 Cups Flour (300 grams)1 Cup Almond Flour (100 grams)1 teaspoon (powdered) Cinnamon (2 grams)1 Cup Butter (200 grams)2 teaspoons Vanilla Extract (10 grams)⅔ Cup Sugar (150 grams)½ teaspoon Salt (3 grams)2 Tablespoons Eggs (40 grams) Eggwash A beaten Egg |
For 20 sablés1 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) Eggwash A beaten Egg |
You will need...
Steps
Powders |
1. Let's start by sifting the
2. Add in the
Flour
(2 Cups or 300 g) and theAlmond 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
4. Mix those ingredients, by hand or with a stand mixer (like a Kitchen Aid)
5. Then add the
6. Add in the sifted
7. The result is a thick dough
Butter
(1 Cup or 200 g), theVanilla Extract
(2 teaspoons or 10 g), theSugar
(⅔ Cup or 150 g), theSalt
(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 for2 minutes
6. Add in the sifted
Flour
,(powdered) Cinnamon
andAlmond Flour
and mix7. The result is a thick dough
Cooling down |
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
9. Flatten the dough
10. Wrap it
11.
Let the dough rest in the fridge for at least 2 hours
or even overnight
 | 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.... |
Abaisse |
12. After the
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"...
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"...
Migros
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
01710 Thoiry
France/Switzerland
Centre Commercial Val Thoiry
Rue du Chemin de Pré Jacquet
01710 Thoiry
France/Switzerland
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
17. The dough becomes hard... which will make it easier to remove the extra dough between the shapes you just cut
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
Dorure |
18. Jacquy Pfeiffer recommends brushing the Sablés cookies with some eggwash
19.
Wait
19.
Wait 10 minutes
, and brush again with eggwash
Cuisson |
20. 
Place in the oven, preheated at 320 °F / 160 °C, until golden. In my case, I had to wait for for about
Place in the oven, preheated at 320 °F / 160 °C, until golden. In my case, I had to wait for for about 25 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 ! |
 |
The other recipe of Cookies  |
The result and the pix
|
|
Share Your Photos
Comments for This Recipe
2 Comments
-
On Saturday December 31, 2016
FX (François-xavier) answered:
Hi Dee, the eggs must be added in the mixture and the eggwash is separate (I added the eggwash to the ingredients list to make it simpler),
Thanks
Post a Comment
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 |
Recipes...
Paul Bocuse’s Boeuf Bourguignon
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Pierre Hermé’s Orange and Grand Marnier Crepes
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
Claire Heitzler’s Rhubarb Strawberry Tart
Alice Waters’ Buttermilk Waffles
Poke Bowl, Honolulu style
Cyril Hitz’s French Fougasse Bread
Rabbit Stew, a French delicacy
Thomas Keller’s Dog Treats
The Strawberry Tart
Julia Child’s Leek Quiche (“flamiche”)
Michalak’s Gianduja (Italian hazelnut paste)
The Fabulous Baked Alaska with Grand Marnier
Jamie Oliver’s Indian Butter Chicken
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
French Madeleines Recipe
Lenotre’s Cherry Clafoutis
Jacquy Pfeiffer’s French Gingerbread
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Julia Child’s French Escargots
Other Blogs...
Mon petit four
Roast Rack Of Lamb Recipe
David Lebovitz
How My Family Is Celebrating Christmas In Paris This Year
Booksigning At Fiasco! Wine & Spirits In New York City This Weekend
Luxe Eat
Salty And Packed With Umami – El Capricho Anchovies
Father And Son: The Story Of Iberico Ham, As Told By Ricardo Sanchez
2 Cups Flour (300 g)
1 Cup Almond Flour (100 g)
1 teaspoon (powdered) Cinnamon (2 g)
1 Cup Butter (200 g)
2 teaspoons Vanilla Extract (10 g)
⅔ Cup Sugar (150 g)
½ teaspoon Salt (3 g)
2 Tablespoons Eggs (40 g)
A beaten Egg
Is 40g egg part of cookies ingredients ?
Or is it used for eggwash ?
Thanks,Dee