Delights etcaetera...

English version of Délices etcaetera...

03 septembre 2005

Sablés au thym


[Thyme biscuits]

Here is a recipe I found on I was very interested by the association of thyme and classic biscuit and I wanted to try. As usual I divided quantities by 3 (I only want to test, and so I don't want to wait 6 months before we eat them all before cooking another cake ;)).

I copy over the recipe and I give you my comments just after !

Ingredients (serving 4 persons)
- 150 g of butter + 10 g for oven plate
- 200 g de all purpose flour
- ½ teaspoon of baking powder
- 3 egg yolks
- 120 g of sugar
- 1 branch of fresh thyme (I used dry thyme which surely the lack of savour)
- 1 pinch of salt

If you do the batter manually, you first have to work the butter to make it very soft, otherwise keep it just so.
Mix flour, salt and baking powder.
In a bowl, work egg yolks and sugar until the mixture blanches. Add leaves of thyme, butter, and the flour. Knead quickly, make a ball and put it down 30 minutes in the fridge.
Preheat oven with 180°C. Butter oven plate with 10 g of butter.
Abase batter to 3 millimeter-thick (that is to tell spread it with a rolling pin). Cout out a dozen of circles with a small glass (a tequila glass style) and deposit them on the plate, spacing them since they are supposed to swell by cooking.
Put in the middle of the oven, and bake barely 10 minutes. They must be just colored when you get them off the oven. Otherwise they are overdone. Get them from the plate rhight away to stop the cooking and avoid dessication. make cold on a grill.

My comments :
A I already indicated in the ingredients list, I didn't really feel the thyme. Either because it was dry and furthermore less aromatic and flavoring, either because I didn't add enough.
But I had another issue regarding the batter. Indeed, when spreading it, I had some trouble : my batter tore and I had to spread it several times before getting pretty flowers! Moreover the biscuits became soft very fast, from the day after their cooking.
My question is then : why, where does it come from ?Because it is the first time it happens ; with classic biscuits (that is to say without thyme), everything is fine.
I thought it was because of the use of only egg yolks because of the butter quantity : I should realise a statistical analysis on these 2 elements because according to me, it'd be better to reduce butter quantity (100g) and use one entire egg and 1 egg yolk. But I will go on informing myself !

Posté par perrineco à 19:34 - Commentaires [0] - Permalien [#]


Poster un commentaire