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At Poilane, we make breads,
sablés, and bakers' pastries.

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A sablé is a cookie.

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It has a very sandy
texture, which

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is where this name comes from.

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Over the past decade, I've
developed a range of sablés

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of different grain flours.

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Our iconic sablé
is the wheat sablé.

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And at the bakery we
call them punitions

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because my
great-great-grandmother would

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call her grandchildren,
saying come and get

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your little punishments,
or punitions.

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The rye flour sablé we're going
to make today is one I have

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a sweet spot for.

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They're not very sugary.

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But I will mention
you're likely to not

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be able to stop at just one.

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And that is also part
of the punishment.

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[MUSIC PLAYING]

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To make this recipe, we need
eggs, sugar, butter, pinch

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of salt, and some rye flour.

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First step, we're going to
froth the eggs and the sugar.

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You can use a
handheld mixer here.

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I really wouldn't recommend
using a stand-alone mixer

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just because you probably
don't have enough mass.

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I use the handheld mixer to
bring the sugar and the eggs

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together.

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Froth it up, and you can
see these slight little air

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pockets.

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And this is a good sign.

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I'm going to add the butter.

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There is a lot of butter here,
and do not try and shortcut

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this.

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This is what's going
to make a sablé.

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This butter is at
room temperature

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but should not get warm
because you don't want the fats

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from the water to separate.

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I'm mixing this on low
speed just until the butter

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is incorporated.

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It should take about a minute.

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I've just creamed it up.

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It just looks like you're
starting to mix together

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a purée,

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I'm going to add the
salt to the flour.

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And this is just so that
there's no big pockets of salt.

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And I'm going to start bringing
this together with the spatula

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just because I don't want
to have the flour flying out

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of the bowl.

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I started making the sablés
only in the most recent years.

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I've been eating
them all my life.

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In my apprenticeship, I
first focused on the breads.

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And then when I came
back from college

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I learned how to bake the sweet
confections of our bakery.

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At this stage, the
dough is delicate,

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so don't go on high speed.

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Stay on the slower speeds.

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It will also help you
not create a disaster.

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Once the ingredients
have come together

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it may look like the
dough is a little grainy.

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It comes in pieces.

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That's absolutely fine, and
that's why we refrigerate it.

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At this point, you're
going to take half and just

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put them together.

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So you can use
your wooden spoon,

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or you can use a dough scraper.

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Here, I'm just going to make
sure that the dough comes

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together a little bit.

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And just so that it
refrigerates faster,

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I'm just going to
make a flat square.

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Sometimes the dough
gets a little sticky.

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In that case, you can
use a dough scraper

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to put it onto
your plastic wrap.

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To refrigerate the dough,
I use some plastic wrap.

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But you're just as welcome
to use some parchment paper

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or some beeswax paper.

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The main thing here is you want
to keep it airtight to avoid

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the sablé dough to crust.

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You see the dough is really
supple, really smooth.

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And if you were to bake
the dough at this point,

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it would just become one
big sheet of cookie dough.

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This is why we're refrigerating
it, shaping it, and baking it.

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I'm going to store those
two pieces of dough

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in the refrigerator
for 30 minutes.

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If you're not going to proceed
with the recipe at this point,

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you can freeze this dough
for up to three months.

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[MUSIC PLAYING]

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The dough has cooled
for 30 minutes,

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and it's time to spread it
out and cut out our cookies.

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If you're working on a really
hot day, what you can do

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is spread out the dough
and refrigerate it again

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before you cut out the cookies.

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I'm going to flour ever
so slightly the surface

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to remove any
remaining water that

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might help the dough stick.

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And then using a rolling
pin, flouring this one,

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as well, a little bit, I'm
going to spread out the dough.

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The dough is pretty thick, and
it rolls out relatively easily.

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I like my cookies
on the thin side.

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And as I'm doing,
I'm just getting

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the floral flavors of rye.

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This is really something
that I absolutely adore.

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In baking these cookies, I
realize that a sweet cookie

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is just a great way of
explaining the tastes

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and flavors of a grain.

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Now, when it's
nice and spread you

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can use a dough scraper if
it's too sticky underneath.

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I like to taste a
little bit of the dough.

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That was one of my favorite
things in the bake-house--

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quality control.

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I'm going to flour up
my little cookie cutter.

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I line a baking sheet
with some parchment paper.

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And I cut out my little cookies.

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Now, try and be efficient
here because every time you

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have to reroll the dough
you're heating up the dough.

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You're overworking the butter.

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And this is very
inefficient and does

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change the structure
of the final cookie.

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So here I have my little sablé.

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This one is erring a little
bit on the thicker side.

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But here you have it.

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It's ready to be put
on the baking sheet.

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No matter how cool
your environment

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is, once these
cookies are cut out,

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make sure that you refrigerate
them before you cook them.

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By refrigerating the
dough at this point,

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you are avoiding it from
spreading out while baking.

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I'm using the
dough scraper here.

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And especially in
your first bakes

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you might have a hard time
grabbing these cookies

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without deforming them a little.

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That's fine.

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Make sure that you put
them at a regular distance

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apart from one another.

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[MUSIC PLAYING]

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I'm done cutting out my sablés,
and I'm going to cover them up

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with some parchment paper,
putting them in the fridge,

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just to protect them.

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[MUSIC PLAYING]

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Once the sablés are ready
to bake, uncover them.

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Check for their size.

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As you put them in
the refrigerator,

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maybe a few have slid out.

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You can use a small
spatula to replace them.

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If two sablés are
touching each other,

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they'll stick together
during baking.

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So we're good to go.

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They all have their
individual space.

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I'm going to put them in
the oven for 12, 15 minutes.

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[MUSIC PLAYING]

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When your cookies
are out of the oven,

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let them cool on the sheet
until you can manipulate them

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with your bare hands.

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Around the rims
they become golden.

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And on darker flours
like rye it may

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be dark, chocolaty brown color.

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It shouldn't be any
lighter than this one.

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This is a good
range of the colors

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that you should have once
your cookies are well done.

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As they're cooling, you'll have
the sweetness of the sablés

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come and tickle your nose and
call for them to be eaten.

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But do wait until
they're entirely cooled.

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And set them out on a
plate so you can enjoy them

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with some tea and ice cream.

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I like to have them plain
or soaked in coffee.

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Soaking your cookie into a hot
drink will change its flavor.

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And you will be quite surprised
to discover a whole new world

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by just having this
simple gesture.

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Parfait.

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[MUSIC PLAYING]

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Félicitations on
finishing this class.

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I hope you'll continue
baking at home.

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Whether it's cookies,
breads of sourdough,

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some rye, a brioche, a pain
de mie, or bread cooking,

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practice these recipes.

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Learn from them.

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Share them.

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And enjoy the process.

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If you've forgotten
everything else,

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come back to your five senses.

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This is the way you are going
to bake in the Poilane spirit.

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And on that note, bon appetit.

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[MUSIC PLAYING]