Palets Bretons, the famous shortbread Biscuits

Hello, hello food lovers!

Today I’m offering you a meeting of extremes! Huh? What is she saying?? No, I haven’t taken any illicit substances—I just opened my reference book “Pâtisserie!” by Christophe Felder! My favorite Alsatian pastry chef shares his recipe for palets bretons. And just like that, Alsace meets Brittany!!

Apparently, extremes get along just fine… Dear Bretons, if you’re listening… 😉

Give credit where credit is due…

Before talking about this recipe, I warmly recommend visiting christophe-felder.com, where you’ll find several recipes by the Chef, all equally delicious!

And a few other ideas before I tell you more

It’s amazing how simple ingredients can be transformed into something so comforting. By the way, if you like crumbly textures, I highly recommend trying shortcrust pastry, which is perfect for many recipes, or even hazelnut shortcrust pastry for an extra touch of indulgence. And if you’re after lightness, don’t forget to explore meringue, which can also be turned into multicolored meringues to brighten up your desserts. So, ready to start making these palets bretons? I can’t wait to hear your thoughts!

Back to our palets…

This recipe is simply great!

Perfectly balanced with fleur de sel (my little personal twist), easy to make, and ideal for using up leftover egg yolks in your fridge. And for more ideas, I invite you to read the article posted recently here …

You’ll need a cookie cutter and one or two silicone molds with round cavities like the Elastomoules for example (they help keep a good shape for your cookies). If you don’t have this kind of mold, place your cookies on baking paper or a silicone mat, leaving a 2 cm space between each one.

And to go with your palets bretons…

This cookie is ideal with a good coffee or tea (seems like the season!!), and pairs perfectly with a fruit salad, a scoop of ice cream or sorbet, or some chocolate mousse. You can also top it with lemon cream in a jar or use it in a no-bake cheesecake preparation. In short, this is a must-try base cookie!!

Convinced? The recipe, Chef!

Print Recipe

Palets Bretons, the famous shortbread Biscuits

( Vote !)

Loading...

pastry – French

Serves: 45-50 Difficulty: Easy Price: $

Cooking Time: 3 hours

Ingredients

• 200 g flour
• 3 egg yolks (60 g)
• 130 g sugar
• 150 g butter at room temperature
• 1/2 teaspoon flower salt
• 11 g baking powder

Instructions

1

Mix the egg yolks and sugar until it gets white and foamy (I use my hand mixer with whip accessory).

2

Add the butter and mix until you get an homogeneous mixture.

3

Add the flour, salt and baking powder. Mix until you get a nice and smooth pastry.

4

Wrap it in clingfilm and set aside in your fridge for 2 hours.

5

Preheat your oven at 180 degrees.

6

Spread the pastry with 1 cm thickness.

7

Cut round shapes with a steel cutter diameter 3 or 4 cm (measure the diameter of your silicon mold) and place them in your silicon mold.

8

Bake for 15 minutes.

9

At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.

Notes

Conservez les palets (une fois complètement refroidis) dans une boîte en métal. Vous pourrez ainsi les garder pendant plusieurs semaines, enfin si ils ne sont pas mangés ... 😉