Pâte à sablés Parmesan


  • 150 g wheat flour
  • 150 g unsalted butter
  • 150 g finely grated Parmigiano Reggiano
  • 60 g Eggs (or 1 large)
  • As desired : Herbs, Espelette pepper, Olives, sun-dried tomatoes, etc.


Gently mix together all the ingredients until you get a creamy mixture.

Fill the tube and set the knob at 2 cl.

Pipe on a baking mat in your desired shape by exerting pressure on the neck of the TUBE.

Sprinkle your desired amount of herbs, spices or decorate with olives or sun-dried tomatoes.

Cook for 8 minutes in a pre-heated oven at 190 °C (375 °F).

The Result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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