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Sablés diamant à la vanille
Petits sablés en forme de diamant, légèrement épais, à la texture friable à l'extérieur et fondante au centre, parfumés à la vanille noire d'Ouganda. Idéaux pour le thé ou le café.
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Cost Breakdown
Critical Success Points
- • Battre le beurre et le sucre jusqu’à obtenir une texture crémeuse et pâle.
- • Respecter le diamètre de 3 cm lors du façonnage des boudins.
- • Laisser reposer la pâte au réfrigérateur pendant au moins 35 minutes.
- • Couper les rondelles à exactement 1 cm d’épaisseur.
- • Ne pas dépasser 12 minutes de cuisson pour garder le centre fondant.
Safety Warnings
- • Manipuler le couteau avec précaution pour éviter les coupures.
- • Utiliser des gants ou un torchon lorsqu’on retire le film alimentaire chaud.
- • Faire attention aux brûlures lors de la manipulation du four chaud.
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