Pastry Breton, or sablé breton. Once you try this type of pastry you will never go back: It is a crumbly dough, very rich in butter and definitely more savory pastry municipality. The differences between common shortbread biscuits and Breton shortbread biscuits (called in French “palets bretons” because typical of the region of Brittany) they're in the quantity of ingredients (unbalanced on butter, salt and yolk than the amount of flour) both in the presence of a pinch of yeast in the dough #8217 &;. Obviously, are pretty caloric cookies, so if you want something lighter or you're looking for an alternative, have a look at all my COOKIE RECIPES.
That being said, Breton shortbread is a uniquely flavoured shortbread, amazing consistency, very versatile: You can eat these cookies yourself (It will be the most delicious breakfast of your life), or serve them with custard, Jam, jam or hazelnut cream, as I did, or use the pallets Breton as the basis for modern entertaining portions of desserts made with cream, mousse or fresh fruit. Following the small tricks that I said you won't have any problems, and you will bring to the table a masterpiece.
Of course, the main ingredient for the Breton shortbread butter is, that must be of the highest quality: the best thing would be to use a demi-sel Breton, intense yellow colour and taste (for the use of salt as a percentage of 2%). Salted butter is typical of the French regions of Brittany and Normandy. In Italy, It is not easy to find a similar butter in supermarkets: among the savory butters on the market found the Lurpak (but Danish), salted butter Daley and the “1889” Farrow farms (only in gastronomy) and a salted butter Cream Coop. Have a nice weekend!
DOSE 20 BISCUITS
120 grams of flour 00
90 grams soft butter salted seeds (If you don't find the salted butter, use a regular butter and put a little 'more than salt in the dough)
a large pinch of salt
2 egg yolks
6 grams of baking powder
80 grams of caster sugar
Place in a bowl the softened butter with the salt and sugar and work with a whisk until the mixture is creamy and swollen. Add egg yolks, one at a time, working the mixture. Then add flour and baking powder sifted them together. The dough will be very soft, because of the high amount of butter. Put the dough on the work top sprinkled with a little flour and work it with the palm of your hand until you get a homogeneous dough.
Give the dough the shape of a dough and wrap it in food film. Refrigerate over night. The rest is essential, because the dough is rich in butter and therefore, If not perfectly cool, tends to melt quickly.
After a good night's sleep, Preheat the oven to 180 degrees static. Spread the cold dough on the floured work top with a rolling pin, to a thickness of about one centimeter. Draw round cookies using the cookie cutters. Shortbread cookies Breton cannot be baked on parchment paper, but must be contained in special molds. If you don't have them, You can safely use the molds or muffin baking cups. The important thing is that palets breton cookies are "content" within something, otherwise it may melt in the oven. No need to brush the surface of the cookies with egg yolk, as you do with the normal pastry.
Cook for 15-20 minutes or until golden brown. Allow to cool completely before removing the cookies of sablé breton from moulds. Bon appétit!