Conticini’s Secret to His One-of-a-Kind "Super" Sablé Shortcrust Dough | Translated and Tested

Video Description

In this video, I translate and explain in detail Philippe Conticini’s method for what he calls his "super" pâte sablée, his most tender (and delicious!) version of a classic French shortcrust pastry. This is not a standard sablé dough. Conticini’s unique technique completely rethinks the recipe, producing a crust that is exceptionally melt-in-your-mouth, with deep caramelized flavor. The result is a shortcrust that practically dissolves on the palate, providing a crunchy textural base for tarts, flans, crumbles, toppings, and anything else you can dream up! Makes enough for one 8 to 9-inch (20 to 23 cm) tart For the Pâte Sucrée 70 g unsalted butter, very soft 43 g turbinado sugar 38 g blanched almond flour 13 g whole egg 5 g egg yolk 63 g all-purpose or T55 flour, well sifted 1 pinch flaky sea salt For the Pâte “Super” Sablée 185 g Pâte Sucrée, baked and cooled 40 g turbinado sugar 40 g unsalted butter, cubed and room temperature 1 pinch flaky sea salt TIPS & EXTRAS: • Link to his original video on 750 g: https://youtu.be/a5Kn2uQ0WoM?si=s6qPTuaPatBMCxQL • Link to my video of his iconic chocolate mousse: https://youtu.be/y-A4g5Y301c WHAT WE COVER: 0:00 Intro 2:06 4 Primary French Shortcrust Doughs 3:01 First Dough: The Pâte Sucrée 4:49 Flour Types: T45 & T55 5:21 Incorporating the flour into pâte sucrée 6:32 What is “fraisage” in dough making? 7:52 Rolling out/chilling/baking the pâte sucrée 10:09 Second dough: The "Super" Pâte Sablée 13:28 The ingredient list TO GET YOUR DOWNLOADABLE COPY OF THE DETAILED WRITTEN RECIPE AND MY TESTING NOTES WITH MORE DETAILS, VISIT MY PATREON PAGE at https://www.patreon.com/dallaschocolateclasses Please note that for any purchases through Amazon links, I earn a small commission as an Amazon Associate. This does not increase the price for you, but simply earns about 4% of each purchase, which is used to support this channel. Thank you! After watching the video, be sure to leave any additional questions in the comments section that I can address for you. ❤️ Subscribe to the Dallas Chocolate Classes YouTube Channel here https://www.youtube.com/channel/UCFo0ONncxrBYDALiydvwc7Q Please don't forget to LIKE, COMMENT, SHARE, SUBSCRIBE & CLICK the BELL icon 🔔 to make sure you don’t miss a single video. Also, check out other videos on these playlists on this channel: 🍫 LEARN MORE CHOCOLATE TECHNIQUES: https://www.youtube.com/playlist?list=PLMQdVyBaF0FJzALsbWpCFhbxDHMpfZt4l 🍫 FRENCH CHEF TECHNIQUES: https://www.youtube.com/playlist?list=PLMQdVyBaF0FI6patyFRqhKCeyiA2aRtDH Chocolatier Zach Townsend also travels for presentations on chocolate. Contact him via the website https://www.DallasChocolateClasses.com for inquiries. Follow Dallas Chocolate Classes on Facebook: https://www.facebook.com/dallaschocolateclasses/ Find chocolatier Zach Townsend on Instagram: http://instagram.com/zacharyrtownsend #chocolaterecipes #chocolatetechniques #baking #bakingtechinques #frenchpastry