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), 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)Print This
- 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 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!