Raspberry Sablés with Raspberry Coulis and Chantilly Cream

  • prep time20 min
  • total time 32 min
  • serves 6

"I pair raspberries with a dessert wine from Veneto, Italy: Maculan’s Dindarello; if you can’t find it, try a late harvest B.C. Riesling."

Courtesy of Pastry Chef Aaron Heath of Araxi Restaurant + Bar.

18 Ratings
Directions for: Raspberry Sablés with Raspberry Coulis and Chantilly Cream


Pâte Sablé

13 ½ ounce all-purpose flour, sifted (about 3 3/4 cups)

7 ounce icing sugar (about 7/8 cup)

1 tsp salt

1 vanilla bean, seeds scraped and pod discarded

14 ounce unsalted butter, softened and cut in 1-inch cubes (about 1 2/3 cups)

1 tsp whipping cream

1 egg yolk

Raspberry Coulis

2 cup fresh raspberries

½ cup granulated sugar

juice of 1 lemon

Chantilly Cream

1 cup whipping cream

1 tsp granulated sugar

1 vanilla bean, seeds scraped and pod discarded

4 cup fresh raspberries

¼ cup icing sugar, for dusting


Pâte Sablé

1. Combine the flour, icing sugar, salt and vanilla in a bowl using a whisk. Add the butter and incorporate, using your fingers or a pastry cutter, until the mixture resembles coarse oatmeal or wet sand. Make a well in the centre of the bowl, then pour in the cream and the egg yolk. Combine gently until the dough just comes together, then transfer it to a clean work surface and flatten it into a round 1-inch thick. Tightly wrap the dough in plastic wrap and refrigerate it for 1 hour until chilled.

2. Line a baking sheet with parchment paper and lightly flour a clean work surface. Unwrap the sablé dough, place it on the floured surface and roll it to a thickness of 1/8 inch. Using a 3-inch round cutter, cut out 12 discs.

3. Place the rounds on the baking sheet and refrigerate them for 30 minutes.

4. Heat the oven to 350°F. Bake the sablés for 5 minutes or until golden brown, then transfer them to a wire rack and allow them to cool.

Raspberry Coulis

1. Place the raspberries, sugar and lemon juice in a medium saucepan and cook on medium heat, stirring constantly, until the mixture comes to a gentle boil. Simmer for 5 minutes, or until the coulis begins to thicken slightly.

2. While it is still warm, transfer the mixture to a food processor and purée until smooth, or blend with a handheld blender. Pass the coulis through a fine-mesh sieve into a clean bowl and refrigerate until chilled, about 1 hour.

3. Will keep refrigerated in an airtight container for up to 3 days.

Chantilly Cream

1. Combine the cream, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Whip at high speed until the mixture forms stiff peaks, about 10 minutes.

See more: Bake, Berries, Dessert, Eggs/Dairy



More Recipes You'll Love