The product
A great gift idea: the Un Matin à Paris mini-dispenser box The floral motif combined with the little white cat with the Eiffel Tower in the background will be sure to please. The dispenser opening makes it easy for young and old gourmands alike to help themselves to the delicious treats on offer. Inside… delicious chocolate chip Petits Sablés handmade at La Sablésienne, Pays de la Loire.
The recipe
La Sablésienne makes the real Sablé de Sablé-Sur-Sarthe, round, jagged, crunchy and pure fresh butter. The recipe has been handed down from generation to generation in the town whose name it bears. It is now recognized as a specialty of French culinary heritage.
In 1670, the Marquise de Sablé was the first ambassador of these little shortbreads to the court of the Grand Condé. Petit Sablé is made by our cookie factory, using natural ingredients sourced mainly from Western France: pure fresh butter from the Pays de la Loire region, flour from Sarthois millers, and free-range eggs.
Petit Sablé is available in a range of recipes:
- Chocolate chip: made with pure cocoa butter
- Caramel chips with Guérande salt
- Fruit chips (apricot, raspberry, lemon): sourced locally from a producer in the south of France
- Apple and caramel chips: made with French apples and golden caramel, for a generous, fruity taste reminiscent of the desserts of yesteryear.
- All chocolate: made with cocoa powder for an intense chocolate taste
- Tonka bean: South American seed, elongated and black in color. Aromas of almond, caramel, vanilla and even coffee.
- Bergamot tea: subtly scented with natural bergamot essence, inspired by the famous Earl Grey tea, for a delicate, refined note.
The recipe here is for La Sablésienne shortbread. La Sablésienne offers another type of shortbread recipe: 1670 Marquise de Sablé shortbread.
The two recipes differ in the amount of butter and eggs used, which is higher in the 1670 recipe, and in the absence of baking powder, which gives the shortbread a less rounded shape than La Sablésienne shortbread. In the La Sablésienne recipe, the egg is applied to the shortbread to brown it, whereas in the 1670 recipe, the egg is incorporated into the dough, giving the shortbread a slightly more melting texture, whereas the other recipe is crunchier.
Les Boîtes Un Matin à Paris
The Brand
La Sablésienne
La Sablésienne is our emblematic brand. Founded in 1962 in Sablé-sur-Sarthe, the town which gave its name to the famous shortbread biscuit, Sablésienne is proud of its production methods which respect traditional recipes, guaranteeing authentic quality and flavor in each biscuit. We retain our heritage while integrating innovations to meet contemporary tastes. La Sablésienne products promise an unforgettable taste experience, anchored in authenticity and refinement.