Brûlée Fig Sable Bretons!

Hello there!


This is probably one of the most prettiest desserts that I have ever made and posted so far! It is also one that requires several recipes put together… which can be quite tiring but the overall final product makes it all worth it! I love figs because their unique texture and the fact that they are so so healthy just makes things so much more better!


Figs are great because they have a high potassium content which lowers high blood pressure and they are a great way to lose weight as they can act as a fibre supplement. Figs are also a super food in terms of being able to inhibit the growth of some cancer cells e.g. for Breast Cancer which is a progressively growing illness in many women these days. But aside from all these facts, one important factor that makes figs so likeable is that they’re so beautiful taste-wise, texture-wise and manage to posh up every single dish that they are in.

Along side the Fig Sable Bretons are these super pretty, delicate and almost tuile like lacy almond orange cookies which pair very well with the whole dessert! Although I think that it is optional, making these cookies add to the texture of the sable breton which is soft and buttery at the top with a crispier bottom!

Creme Patisserie
5/8 cup milk
2 egg yolks
1/8 cup cornflour
1/8 cup sugar
1/2 tsp vanilla extract
Pinch of salt

In a saucepan, heat up the milk with the vanilla extract till steaming-the sides of the pan have small bubbles
Meanwhile in a medium sized bowl, whisk the egg yolks well before adding the cornflour, sugar and salt to form a paste-like mixture
Whilst whisking the egg yolks, add the milk slowly till fully incorporated
Pour the mixture back into the saucepan and heat on a medium heat to thicken
Leave this cool in a bowl and when cooled to room temp, cover the bowl with clingfilm touching the surface of the custard and chill for a minimum of 4 hours.

Sable Breton
2 egg yolks
80g butter
80g sugar
1 tsp baking powder
110g flour

Preheat the oven to 165 C
Butter and flour two small spring-form pans
Beat the butter till creamy and in a separate bowl, beat the egg yolks on a high speed
Add the sugar to the egg yolks all at once and beat well
Add the butter to the egg mixture a quarter at a time-beating until incorporated well each time
Sift flour and baking powder into the mixture and mix to form a rough dough
Separate batter into the tins equally, press up the sides like a tart and bake for 15-20 mins, then set aside to cool
Brûlée the figs (topped with the brown sugar) on a grill
Once the Sable Breton is cooled, add the crème patisserie and the figs on top

Almond Lace Cookies
1/2 cup blanched almonds
50g butter
50g sugar
3 tbsp maple syrup
1/4 cup flour
1 tbsp orange zest
pinch of salt

Preheat your oven to 200C with racks on the 3rd or 4th rack holder
Pulse the blanched almonds in a food processor till coarsely ground
In a saucepan,place the blanched almonds in and add the butter sugar, salt and maple syrup and bring to a boil whilst stirring with medium high heat
Boil for 1 minute before removing from the heat and adding the flour and orange zest all in one go and stir immediately to form the dough/paste
Quickly and carefully, drop teaspoon sized mounds of the batter 5cm apart onto a parchment lined tray/silpat
Bake for 6~8 mins and rotate the tray halfway through the baking process
Let the cookies cool completely on wire racks


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