Sable Dough vs Puff Pastry Dough

by Nancy
(Arequipa, Peru)

hello chef,
I made the dough you show in your video, and it came out like puff pastry, but very oily.

I put the amount of butter you said, but it didn't came out like a sable' dough. Can you tell me what I did wrong?,
Thanks
regards
Nancy


Chef Todd Says:
Nancy -
I can't tell exactly what you did wrong without watching the whole procedure. However, if your dough is "oily", it probably means that the butter got too warm during your folding procedure.

A key element to making puff pastry dough is keeping it cold so the butter remains in layers, and doesn't melt to be absorbed by the flour.

Perhaps it's an international difference in languages, but Sable dough and Puff Pastry dough are different items.

Sable Dough is used to make tart shells, cakes and a variety of cookies. These doughs have a delicate, crumbly texture like shortbread and sweet tart doughs.

Puff pastry has flaky layers, and is more elastic than the sable dough. They have different uses, but a creative chef could certainly substitute one for another.

Basic Tart Dough:
Flour - 35 oz 1000g
Butter - 17.5 oz 500g
salt - 1.5 Tbsp 20g
Sugar - 1.75 oz 50g
eggs 2 each
water 6oz 175g

Use the Biscuit Mixing method (refer to biscuit method video at:
http://www.youtube.com/watch?v=NvbilKduD0g

Chef Todd.