{"id":1431,"date":"2025-07-21T10:45:21","date_gmt":"2025-07-21T08:45:21","guid":{"rendered":"https:\/\/guimard.eu\/?p=1431"},"modified":"2025-07-21T10:45:21","modified_gmt":"2025-07-21T08:45:21","slug":"sables-bretons","status":"publish","type":"post","link":"https:\/\/guimard.eu\/index.php\/2025\/07\/21\/sables-bretons\/","title":{"rendered":"Sabl\u00e9s bretons"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><a href=\"https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-scaled.jpg\" target=\"_blank\" rel=\" noreferrer noopener\"><img loading=\"lazy\" decoding=\"async\" width=\"991\" height=\"1024\" src=\"https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-991x1024.jpg\" alt=\"\" class=\"wp-image-1432\" style=\"width:228px;height:auto\" srcset=\"https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-991x1024.jpg 991w, https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-290x300.jpg 290w, https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-768x794.jpg 768w, https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-1486x1536.jpg 1486w, https:\/\/guimard.eu\/wp-content\/uploads\/2025\/07\/Sable-Breton-Pascal.pg_-1981x2048.jpg 1981w\" sizes=\"auto, (max-width: 991px) 100vw, 991px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients :<\/h2>\n\n\n\n<p><em>Pour une douzaine de sabl\u00e9s<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>\u00a03 jaunes d\u2019\u0153uf<\/li>\n\n\n\n<li>125\u00a0g de <a href=\"https:\/\/www.tourismebretagne.com\/selon-mes-envies\/gastronomie\/les-specialites-bretonnes\/le-beurre-sale\/\" target=\"_blank\" rel=\"noreferrer noopener\">beurre breton<\/a> (demi-sel)<\/li>\n\n\n\n<li>1\/2 cc de fleur de sel (optionnel)<\/li>\n\n\n\n<li>200 g de farine<\/li>\n\n\n\n<li>100\u00a0g de sucre<\/li>\n\n\n\n<li>1 cc de levure chimique<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration :<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Commencez par s\u00e9parer les jaunes des blancs <em>(conserver les blancs pour une autre recette (exemple <a href=\"https:\/\/guimard.eu\/index.php\/2022\/02\/18\/recettes-a-base-de-blancs-doeufs\/\" target=\"_blank\" rel=\"noreferrer noopener\">ici)<\/a>, conservation 5 jours au r\u00e9frig\u00e9rateur)<\/em>.<\/li>\n\n\n\n<li>Battez ensuite les jaunes et le sucre jusqu\u2019\u00e0 ce que le m\u00e9lange blanchisse et soit mousseux.<\/li>\n\n\n\n<li>Ajoutez ensuite le beurre pr\u00e9alablement r\u00e9chauff\u00e9 \u00e0 temp\u00e9rature ambiante.<\/li>\n\n\n\n<li>Fouettez \u00e0 nouveau.<\/li>\n\n\n\n<li>Versez ensuite la levure chimique et incorporez petit \u00e0 petit la farine.<\/li>\n\n\n\n<li>Placez la p\u00e2te sur un film alimentaire et d\u00e9posez au moins 4 heures au r\u00e9frig\u00e9rateur.<\/li>\n\n\n\n<li>Farinez ensuite le plan de travail et abaissez la p\u00e2te. Si la p\u00e2te craque, chauffez-la l\u00e9g\u00e8rement entre vos mains.<\/li>\n\n\n\n<li>Gardez environ 1 cm de hauteur.<\/li>\n\n\n\n<li>Prendre un cercle d&rsquo;environ 6 cm de diam\u00e8tre pour faire les d\u00e9coupes.<\/li>\n\n\n\n<li>Posez-les sur une plaque de cuisson avec du papier sulfuris\u00e9 en laissant environ 2 cm entre chaque.<\/li>\n\n\n\n<li>Enfournez environ 15\u00a0min \u00e0 160\u00a0\u00b0C. D\u00e8s que les sabl\u00e9s sont bien dor\u00e9s, ils sont pr\u00eat !<\/li>\n\n\n\n<li>Il n&rsquo;y a plus qu&rsquo;\u00e0 les enlever de la plaque et les laisser refroidir avant de les d\u00e9guster.<\/li>\n\n\n\n<li>Personnellement, j&rsquo;ai ajouter des zestes de citron vert dessus.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Conservation : <\/h2>\n\n\n\n<p>Plusieurs jours dans une bo\u00eete en aluminium.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : Pour une douzaine de sabl\u00e9s Pr\u00e9paration : Conservation : Plusieurs jours dans une bo\u00eete en aluminium.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[24],"tags":[],"class_list":["post-1431","post","type-post","status-publish","format-standard","hentry","category-biscuits"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1431"}],"version-history":[{"count":8,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1431\/revisions"}],"predecessor-version":[{"id":1440,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/posts\/1431\/revisions\/1440"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}