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Palets bretons (pastry biscuits Breton)

Sablé breton biscuits

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.

My tips

The first recommendation is to make the dough rest for the pallets Breton overnight in the refrigerator, because it's so soft and gentle melting during processing if not very cold. Then prepare it one day in advance. The second recommendation is to bake cookies in metal muffin pans, in pastry rings or just in muffin cups, because cookies are so rich and buttery that they can't keep their shape except "content” into something rigid.

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.

Ingredients

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), De Paoli salted butter and "1889” Farrow farms (only in gastronomy) and a salted butter Cream Coop. Have a nice weekend!

PALETS BRETON (pastry biscuits Breton)

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INGREDIENTS

  • 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

PROCEEDINGS

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 the egg yolks, one at a time, working the mixture. Then add flour and baking powder sifted them together. L & #8217; dough will be very soft, due to the high quantity of butter #8217 &;. Put l & #8217; dough on work surface sprinkled with a little’ flour and work it with the Palm of your hand until you obtain a homogeneous mixture.

Give all & #8217; dough in the form of a roll and wrap it in plastic wrap. Refrigerate over night. The rest is essential, because l & #8217; dough is rich in butter and then, If not perfectly cool, tends to melt quickly.

After a good night's sleep, Preheat the oven to 180 degrees static. Roll out with a rolling pin l & #8217; chilled dough on the floured work surface, 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 the Breton palets biscuits are "contained” within something, otherwise it may melt in the oven. You do not 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!

Palets bretons (pastry biscuits Breton)

 

Palets bretons (pastry biscuits Breton)

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8 comments

Ivana 12 April 2020 at 20:26

Hi Ada, here I am to ask for your special advice for exquisite cookies that have paid tribute to me today.. are Sicilian biscuits of a very good shortbread, crumbly and not dry, made in the shape of them. I searched your library but couldn't find them . I'd like to try to make them …
Wishes of a serene is sweet Easter weekend despite the difficult situation
Ivana

Reply
Ada Parisi 13 April 2020 at 18:03

They're called exquisite cookies’ and I'm from Syracuse, but quite widespread throughout Sicily. Is’ a very simple recipe with eggs, lard, flour, lemon zest and sugar, a soft dough that you put in the pan with a pastry bag. I never made them because I never thought about it, but next week I try them and if they come well I'll give you the recipe!

Reply
Ivana 13 April 2020 at 18:08

1000Thanks!… possibly replace the lard with butter?
In fact, they are simple but…amazing

Reply
Ada Parisi 13 April 2020 at 18:11

With butter you would make a pastry whipped to Viennese, very good but difficult to work because the lard makes the dough more elastic, the most sandy butter. Of course, the taste also changes. Butter cookies however are my favorites, but they're a different thing. A warm greeting

Reply
Antonella 13 October 2017 at 17:30

Good afternoon Ada!
The Breton I used it once to the meringue tarts, a goodness! And now actually the idea of “best life breakfast” It's legendary! I think it's worth to get around Delicatessens to look for salted butter better!
Un caro saluto 🙂
Antonella

Reply
Ada Parisi 16 October 2017 at 11:37

Hello Antonella dear!!!! See you can safely use the Lurpak who are now in almost every supermarket! One kiss!

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Robert Diers 13 October 2017 at 09:08

Important: don't forget that the goodness of “pallet breton” and due above all to the taste and the quality of the butter “Demi-sel” Breton.

Reply
Ada Parisi 13 October 2017 at 10:52

Hi Robert, You're right. The assumed but I specified: Unfortunately in Italy the demi-sel Breton butter is very hard to find, especially for someone who doesn't have to do with specialized stores and supplies. I gave some recommendations on brands that are normally found on the market. Are certainly not comparable to the original Breton butter but, on the other hand, We know that in Italy the butter unfortunately is not considered serious…. I use, but only in June when it is available, a great butter demi-sel trentino. See you soon, ADA

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