French Pastry School: Jacquy Pfeiffer

French Pastry School: Jacquy Pfeiffer - Sable Cookies

Рет қаралды 79,369

Plugra Butter

11 жыл бұрын

Chef Jacquy Pfeiffer of the French Pastry School shares secrets, tips and advice for making traditional Sable cookies.

Пікірлер: 29

@riderremains7296 4 жыл бұрын

For 40 sablés 2 Cups Flour (300 grams) 1 Cup Almond Flour (100 grams) 1 teaspoon (powdered) Cinnamon (2 grams) 1 Cup Butter (200 grams) 2 teaspoons Vanilla Extract (10 grams) ⅔ Cup Sugar (150 grams) ½ teaspoon Salt (3 grams) 2 Tablespoons Eggs (40 grams) Eggwash A beaten Egg

@sowsansibai4923 3 ай бұрын

Where did you get the ingredients from? And thank you so much.

@cher128bx 8 жыл бұрын

Yup, the BEST part of the video was "and then the drama starts." That little phrase made my day! P.S. Great video!

@marketdaycanele3184 10 жыл бұрын

very informative. thank you chef.

@inatorquoisemood93 2 жыл бұрын

Beautiful work

@eating1608 7 ай бұрын

Thanks for the video. I have a question. Why do we need to use the silicone mat for baking the sablés? Thanks again.

@taysultan6773 10 жыл бұрын

you make it looks easy the way you demonatrate ,thank you for sharing. my question is : can i omit the almond flour and use inatead plain flour ? is it just sugar or icing sugar? second question : can you please explain how to make that can be used to make some shapes.barquette for example.many thanks to you.

@pharaohobame6187 7 жыл бұрын

Tay Sultan For best results, stick to the plan, otherwise your product will lack that richness and unique nutty flavor... not to mention the nutritional value and much needed fibers to help you digest those delicious and sweet little monsters 😋😋

@m00nbugs 10 жыл бұрын

acrylic strips, very helpful tip, thanks.

@recco2005 8 жыл бұрын

"and then the drama starts" haha

@Octobermory 3 жыл бұрын

It's so funny, even though he says it so seriously.

@moongazaly 7 жыл бұрын

Recipe please

@randomuser2461 5 жыл бұрын

Do french chefs learn to cook american style biscuits?

@mivozcallada 2 жыл бұрын

Almond powder?

@moraar7416 4 жыл бұрын

What kind of flour?! Pastry or all purpose?!

@amelzidoum6679 10 жыл бұрын

Dat accent but good Explanation chef(even though i know how to make sable)!!! lol

@andikagoh Жыл бұрын

Put the dough to chiller or frozen ?

@Frances6889 7 ай бұрын

Refrigerate over night. Not freeze!

@youmi4199 2 жыл бұрын

شرح الطريقة بالعربي وشكرا

@benmoro 9 жыл бұрын

No recipe?!!

@confidentmist 8 жыл бұрын

+Ben Tj articles.chicagotribune.com/2013-12-11/features/sc-food-1206-pfeiffer-pastry-book-20131211_1_canonne-french-pastry-school-making-pastry/2

@maharaniveraimanica 5 жыл бұрын

@@confidentmist Makasih resepnya bisa di contoh.

@nickhuang3956 8 жыл бұрын

First, he creams the butter and sugar. Then he says you don't want to mix in too much air. Something is clearly not right here.

@seikibrian8641 6 жыл бұрын

The key phrase is "too much." You want "a little air" but not "too much air."

@kauiitchner9661 10 жыл бұрын

Recipe please

@confidentmist 8 жыл бұрын

+Kaui Itchner articles.chicagotribune.com/2013-12-11/features/sc-food-1206-pfeiffer-pastry-book-20131211_1_canonne-french-pastry-school-making-pastry/2