Inn On The Twenty’s Strawberry Sablé Breton

Buttery, tender, and topped with fresh strawberries, this Strawberry sablé Breton is a simple yet delicious dessert for early summer. Created by Pastry Chef Jayne Inouye, it sits somewhere between a cookie and a cake, making it perfect for warm June days and relaxed gatherings.

Strawberry Sablé Breton

Serves 8 people

Ingredients for Sablé Breton:

80 g Egg yolks
100 g White sugar
125 g Unsalted butter, softened
170 g All purpose flour
2 g Salt
5 g Baking powder

Method for Sablé Breton:

1. Whip the egg yolks with the sugar until pale and fluffy, then add the softened butter and continue whipping until smooth and fully incorporated.
2. Fold in the dry ingredients and place the dough into a sprayed and parchment lined 7” round cheesecake ring.
3. Bake at 350°F for 20 to 25 minutes or until golden on the edges and top. Let cool completely before decorating.

Ingredients for Chantilly:

1. Combine the 35% cream, vanilla, and sugar in a mixer bowl and whip on high until stiff peaks form.
2. Transfer to a piping bag fitted with a Wilton #125 tip, or spoon as desired.

Fruit:

1. Halve the strawberries and arrange as desired.
2. Garnish with fresh thyme for a touch of colour, then serve.

Tips:

1. This recipe can be made without a mixer, though it may require a bit of arm strength. Consider inviting a friend to take turns whisking for a built‑in workout.
2. Feel free to substitute or add any fruit or berries you have on hand including fresh raspberries, blueberries, or blackberries are all delicious options.
3. If you’re unfamiliar with a Sablé Breton, it’s best described as a cross between a cookie and a cake: soft and light, yet buttery with a delicate crumb. This is a wonderful recipe for beginner bakers, as it’s easy to make, versatile, and not overly sweet. One of my personal go‑to desserts at home.