Palets Bretons: Buttery Breton Shortbread Cookies

Alright, mes amis, on y va! let's talk about one of my all-time favorite little treats. are you ready to bake some seriously addictive cookies? i'm talking about palet breton cookies.

These buttery little discs are basically a shortbread dream come true.

Breton Bliss: Introducing the Palet Breton

Ever wondered what the perfect cookie looks like? for me, it's a palet breton . imagine a rich, buttery shortbread cookie.

They are known for their crumbly texture. each bite is a tiny vacation to brittany. they deliver a salty sweet punch.

Trust me, you’ll be hooked.

These cookies come straight from brittany, france. they are a region known for butter and salt. this recipe is easy.

You'll need about 20 minutes of prep, an hour to chill. then, 15- 20 minutes to bake. it makes about 20 cookies.

A perfect treat for sharing… or not. 😉

Why You'll Love These Little Biscuits Cookies

One of the best things? the simple ingredients. plus, that hint of sea salt is a game changer. forget processed snacks.

These cookies deliver pure joy. serve them with coffee for a cozy afternoon treat. these easy cooking recipes will make you look like a pro.

Honestly, even i can't mess them up. this palet breton recipe is special. it captures the authentic breton flavor.

Ready to dive in? Let's gather our ingredients and get started. Trust me, this is one of those Sweet Recipes that will become a family favorite.

Gathering Our Ingredients

Here's what you'll need to make these little gems:

• 1 cup (227g) softened unsalted butter.
• ¾ cup (150g) granulated sugar.
• 1 large egg yolk.
• 1 ½ cups (190g) all-purpose flour.
• 1 teaspoon (5g) baking powder.
• ½ teaspoon (3g) sea salt.
• 1 egg, beaten.
• Rum extract, optional.

Don't skimp on the butter. It's the star of the show here! Use the best you can find. Trust me, you'll taste the difference.

Alright, let's dive into what you'll need for these ridiculously good Palets Bretons . Honestly, the ingredient list is short. That's what makes them so special!

Ingredients & Equipment: The Breton Essentials

Let's talk about what you'll need to whip up these petits treasures! it's simple, i promise. like, super simple. we will cover everything from the main ingredients to dessert thermomix , thermomix desserts , and the tools.

Main Ingredients: Simple is Bliss

For these Palets Bretons , quality matters. It’s true for any Sweet Recipes , but these are no exception. These ingredients are the star and its quality really matters:

• Unsalted Butter: 1 cup (2 sticks or 227g ), softened. This is key. Think European style butter. The good stuff. Quality is key here, folks! You know, the kind that makes you say, " Oh là là! "
• Granulated Sugar: ¾ cup ( 150g ). Nothing fancy needed here. The regular stuff works just fine. I have tried sugar cane and it works alright.
• Egg Yolk: 1 large. Just the yolk! Save the white for an omelet. Waste not, want not!
• All-Purpose Flour: 1 ½ cups ( 190g ). Don't pack it in. Light and fluffy!
• Baking Powder: 1 teaspoon ( 5g ). This gives them that perfect crumb.
• Sea Salt: ½ teaspoon ( 3g ). Preferably fleur de sel ! It adds this crazy good salty crunch.
• Egg Wash: 1 egg, beaten. Gives them that golden shine. You can find all sorts of Cooking Recipes Desserts that includes egg wash.
• Optional Rum Extract: A dash of rum extract goes a long way.

Butter breakdown: seriously, splurge on the butter. good butter = good cookies. i mean, this is france we're talking about! you could use your thermomix to whip it to perfection.

Speaking of thermomix desserts , i have even tested this recipe using a thermomix!

Seasoning Notes: A Touch of Magic

These aren't heavily spiced. It's all about that buttery, slightly salty flavor.

• Essential Spice Combination: That fleur de sel with the buttery dough is pure magic. Don't skip it! It elevates the flavor.
• Flavor Enhancers: A touch of rum extract is awesome. Makes all the difference if your going to Dessert Photography
• Quick Substitution: No fleur de sel ? Regular sea salt works, but try to find the good stuff. I find it at my farmers market. This trick goes along with the best Easy Cooking Recipes

Equipment Needed: Keep it Simple, Keep it Classy

You don't need a ton of fancy stuff.

• Essential Tools: Mixer (stand or hand), mixing bowl, plastic wrap, baking sheet, parchment paper, cookie cutters or knife, fork. This would make for a great Food Dishes , to show.
• Household Alternatives: No cookie cutters? A knife works great. Just make squares! Don't worry about making the perfect shape if you are cooking it in your Cake Factory .

You can also look into easy cooking , there are plenty of other uses for the tools listed here. honestly, that's it! you're ready to make some biscuits cookies that'll transport you straight to a breton bakery.

I always end up using the same equipment, no matter which of my macaroon recipes that i make.

And hey, even if your first batch isn't perfect, don't sweat it. It's all about the fun of baking! You can also serve this for a Mousse Entremet and make everyone amazed.

Cooking Method: The Art of the Palet Breton

Palet breton , oh là là! these little breton biscuits are seriously addictive. they're buttery, crumbly, and so easy to make.

Honestly, once you start, you can't stop. it's like a little vacation for your taste buds! and you know what? they’re perfect for trying out new dessert thermomix skills if you have one, talk about easy thermomix desserts !

Prep Like a Pro: Your Mise en Place for Palets Bretons

First things first, la mise en place ! get everything measured out. it’s like getting dressed avant going out. you wouldn't want to be caught without flour halfway through, n'est-ce pas ? soften your 2 sticks of butter (227g) , but don't melt it! we're going for creamy, not oily.

This step is key for that signature texture. a sprinkle of sea salt is your best friend.

Palet Breton, Step by Buttery Step

1. Cream Butter and Sugar: Beat your softened butter with ¾ cup (150g) of sugar until it's light and fluffy. This usually takes about 3- 5 minutes . Think cloud like!
2. Egg Yolk Time: Add 1 egg yolk and beat until combined. Un jaune d'oeuf , it's the secret to richness.
3. Dry Ingredients Unite: In a separate bowl, whisk together 1 ½ cups (190g) of flour , 1 teaspoon (5g) of baking powder , and ½ teaspoon (3g) of sea salt . The salt is the magic.
4. Combine Gently: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix, or your palets will be tough! We're aiming for tender, not like une vieille baguette !
5. Chill Out: Form the dough into a disc, wrap it in plastic wrap, and chill in the fridge for at least 1 hour . Il faut être patient! . You could chill overnight if you’re really organized.
6. Oven Prep: Preheat your oven to 350° F ( 175° C) . Line a baking sheet with parchment paper.
7. Roll and Cut: Roll out the dough to about ¼ inch (6mm) thickness. Cut out the cookies with a cookie cutter, preferably round for authenticity. Un cercle parfait!
8. Egg Wash and Indent: Brush the cookies with beaten egg and use a fork to create the classic crosshatch pattern. This gives them that beautiful look and helps them bake evenly.
9. Bake: Bake for 15- 20 minutes , or until the edges are golden brown. La couleur de la Normandie!

Pro Tips for Palets Bretons Perfection

• Don't overmix! Seriously, I can't stress this enough. Overmixing develops the gluten and makes for tough cookies. We're going for crumbly goodness!
• high-quality butter is key. Splurge a little on good butter. It makes a huge difference in the flavor. Think beurre de baratte if you can find it!
• You can actually prepare the dough a day in advance and bake whenever you feel like it for your Easy Cooking Recipes fix.

This is truly one of my easy cooking go-to sweet recipes , they are the most easiest of cooking recipes desserts ! perfect with coffee or tea! now i should try these with the cake factory , i bet these will be so delicious.

I have some desserts with biscuits recipe i should share with you next time. this would be perfect for dessert photography i'm sure! don't forget to share some coconut macaroons recipe if you have one! they are the perfect complement to my palet breton collection of biscuits cookies .

Recipe Notes for Your Palets Bretons Adventure

Alright, mes amis , let's talk about making these palets bretons parfaits . you know, even mamie sometimes tweaks her recipes a little.

So, here are a few notes to help you along the way, whether you're using your thermomix for these thermomix desserts or sticking to the old-school method.

Honestly, these are easy cooking recipes , even for beginners.

Serving Suggestions: Ooh La La Presentation

How you serve these biscuits is half the fun. first, consider a rustic presentation! display your palets bretons on a wooden board.

Add some fresh berries for color. a little pile of sea salt beside them? magnifique! pair these food dishes with a creamy mousse entremet .

Or maybe some coconut macaroons . a glass of crisp cider goes perfectly with them. these also makes fantastic desserts with biscuits !

Storage Secrets (So They Last, Si Possible )

Listen, these petits gâteaux are best fresh. however, life happens. to store them, put them in an airtight container at room temperature.

They should stay good for about a week. if you want to freeze them, wrap them tightly in plastic wrap.

Then put them in a freezer bag. they'll be good for up to two months. reheat in a warm oven for a few minutes to restore that buttery flavor.

Variations: Let's Get Crazy (Well, Sort Of)

Want to switch things up? i love adding lemon zest for a bright twist. call them palets bretons au citron ! a tablespoon or two of cocoa powder turns them into chocolate delights.

For a gluten-free version, use a gluten-free flour blend. i haven't tried it in a cake factory , but let me know if you do! i've also added coconut macaroons recipe to the mix.

We can even call these biscuits cookies when they are in cookie form.

Nutrition: A Little Treat, C'est Tout

Okay, let's be real: these are butter cookies . but hey, everything in moderation, right? each cookie has roughly 150 calories.

They also contain a bit of protein and some carbs. don't forget the buttery goodness. the salt also adds an exquisite taste to it.

Enjoy them as a special treat. think of it as a little joie de vivre in every bite.

So, there you have it! now go bake those palets bretons ! don't forget to take gorgeous photos for dessert photography .

And if you nail these, try out some macaroon recipes next. remember, easy cooking is the goal. you've got this! à bientôt!

Foire aux Questions

Pourquoi mes palets bretons s'étalent ils à la cuisson ?

Ah, le cauchemar du biscuit qui s'étale ! Généralement, c'est parce que la pâte n'a pas été suffisamment refroidie. Assurez vous de bien respecter le temps de repos au réfrigérateur au moins une heure, voire plus.

Si votre beurre est trop mou au départ, cela peut aussi causer ce problème. Et, surtout, ne surchargez pas votre plaque de cuisson, laissez de l'espace entre chaque biscuit pour qu'ils cuisent uniformément. C'est comme chez le boulanger, chacun sa place dans le four!

Puis-je préparer la pâte à palet breton à l'avance ?

Absolument ! C'est même recommandé, un peu comme préparer une bonne blanquette de veau la veille, elle n'en sera que meilleure. Vous pouvez conserver la pâte crue au réfrigérateur jusqu'à 3 jours, bien emballée dans du film plastique.

Vous pouvez également la congeler jusqu'à un mois. Décongelez-la au réfrigérateur avant de l'utiliser, et laissez-la ramollir légèrement pour faciliter l'étalage.

Comment conserver les palets bretons pour qu'ils restent croustillants ?

Pour garder leur croustillant légendaire, rangez vos palets bretons dans une boîte en métal hermétique. Évitez les contenants en plastique, qui peuvent emprisonner l'humidité.

Ils se conservent ainsi pendant environ une semaine, si vous arrivez à résister à la tentation de tous les manger avant ! Un peu comme les macarons, ils méritent une belle boîte.

Peut-on utiliser du beurre salé pour faire des palets bretons ?

Bien sûr, et c'est même très breton ! Si vous utilisez du beurre salé, réduisez ou supprimez le sel (fleur de sel) ajouté dans la recette. Le beurre salé apportera une saveur authentique, un peu comme le caramel au beurre salé, c'est un délice.

Ajustez en fonction de votre goût, mais attention à ne pas avoir une galette trop salée. Il faut trouver le juste milieu.

J'ai du mal à obtenir la texture sablée du palet breton. Une astuce ?

La texture sablée est la signature du palet breton ! Ne travaillez surtout pas trop la pâte après avoir ajouté la farine. Mélangez juste assez pour combiner les ingrédients. Évitez de pétrir !

Un repos au frais est crucial : le froid permet au gluten de se détendre. Pensez à un bon vin rouge qui a besoin de respirer avant d'être servi, c'est pareil!

Existe-t-il des variantes de la recette du palet breton?

Mais bien sûr! Comme toutes les bonnes recettes traditionnelles, il existe des variations. On peut ajouter du zeste de citron, de l'extrait de vanille, ou même une pointe de rhum pour parfumer. Certains y incorporent du chocolat.

N'hésitez pas à expérimenter, mais gardez toujours à l'esprit que le beurre de qualité est essentiel pour un vrai palet breton réussi. C'est un peu comme customiser une marinière, l'important c'est de garder l'esprit marin!