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Laduree‘s Sables Viennois | サブレ・ヴィエノワ

On a gloomy and cold winter day, glancing through one of my favorite cooking book published by LADUREE, a macaron and pastry house; the sweets book (Laduree | Sucre) is just absolutely beautiful, the creativity very French and the pastries and sweets simply gorgeous.

This is one recipe I picked up – Sables Viennois, relatively simple to make but hard to shape.

Even if it doesn’t look good, a consolation, it tastes delightful. Give it a try?






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Laduree Recipe Sables Viennois –

  • 75g powdered sugar
  • 190g butter
  • Pinch of salt
  • 225g flour
  • 30g egg whites
  • Vanilla essence
  • Piping bag with 4mm mouthpiece

①Cut the butter in small cubes and soften the butter over hot water. Once the butter is soft, whisk combined with salt, vanilla essence, powdered sugar and egg whites. Whisk well until mixture is white and fluffy.

②Preheat the oven to 150C/300F.

③Sieve the flour and mix to the mixture.

④Over a greasing paper, using a piping bag squeeze the mixture to a 4cm long, 3cm wide meandering biscuit shape.

⑤Bake at 150C/300F for approx. 15〜20 minutes until golden brown. Sprinkle a small amount of powdered sugar for finish.

Laduree Recipe サブレ・ヴィエノワ

  • 薄力粉・・・・225g
  • 卵白・・・・・1個分 30g
  • 粉砂糖・・・・75g
  • バター・・・・190g
  • バニラエッセンス 少々
  • 絞り袋、口径4mmの星口金






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