Butter sable Breton:
160g sugar, 225g flour, 210g butter, 15 yeast powder, egg yolks 2 each
Mixed well the egg yolk and the sugar then add the flour the yeast and the soft butter
Let the dough rest into the fridge overnight
Cook in oven 190 degree for about 15 minutes
The thickness is up to you.
Whipping cream ½ liter with powder sugar and lemon zest
Voila bon appétit!
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