Sablé Breton with Vanilla Cream and Raspberries

It is almost November, so it was a great surprise, when last weekend I found huge, aromatic raspberries in my favourite farmer's shop. It is not even strange, because we had some gorgeous sunny October days and the farmer told me, that they have simply trimmed the bushes and the reward was a bunch of juicy beeries. I must say, these were the best of the season. Of course I had to prepare a dessert with the berries. I decided for a simple, yet elegant sablé breton with vanilla cream.

Ingredients: 
(based on a recipe by Alain Ducasse)
250 g flour
125 g butter
100 g sugar
2,5 egg yolks
pinch of salt
10 g baking powder
1 vanilla pod

Mix together flour, butter, salt and baking powder and whisk until it is well incorporated. Whisk egg yolks with sugar, vanilla seeds and add it to the flour mixture and knead a dough, but do not overknead! Let it rest for 2-3 hours in the fridge. After roll out and cut out any shape you desire and bake it in dessert forms in the preheated oven on 180°C

3 egg yolks
65 g sugar
20 g flour
250 ml milk
1 vanilla pod
40 g butter


Cream egg yolks with the third of the sugar until pale, then stir in flour. Bring milk with the rest of the sugar and the vanilla seeds to the boil. Pour hot milk, while stirring constantly to the egg yolks, then put it back on the stove and cook for about 2 minutes. Pour it into a bowl and sprinkle with icing sugar. When it has cooled, stir in butter and put the cream in the fridge until needed.