Palets bretons

palet breton

The Palets Bretons are a specialty from Brittany in Western France.Ā  I discovered how simple they are to make.Ā  The only constraint is having aĀ  mould (silicone or not) with little cavities between 3 to 5 cm wide.Ā  You can have the children helping to cut out the biscuits and place them in the mould.

palet bretonIngredients:

Makes the quantity you can see on the above photo.

  • 140 g caster sugar
  • 3 egg yolks
  • 150 g soft butter (either use unsalted butter and add 4 g of salt) or use salted butter
  • 200 g plain white flour
  • 15 g baking powder
Method:

In a first time, you need to make the dough:

  1. Mix egg yolks and sugar until white and creamy (use a whisk)
  2. Add the soft butter and combine (swap the whisk for a wooden spoon or similar)
  3. Add the flour and baking powder
  4. Bring the mixture into a ball. Wrap in cell film and place in the fridge for a few hours or even better overnight.

The second part is the cutting and cooking:

  1. Preheat the oven to 170 Ā°C.
  2. If you are using metal muffin trays or pastry rings, grease them with butter and place the pastry rings on a sheet of baking paper on the cooking tray.Ā  If you are using a silicone mould, no need to grease.
moule improvise palets bretons
My improvised cutter and moulds for the Palets Bretons
  1. Lightly dust with flour your kitchen bench and roll the dough to 5 mm thick.
  2. Cut out round shapes for your palets bretons using either one of the pastry ring or if using a muffin tray or similarĀ something in your kitchen of same diameter as your moulds (for example: a small glass, an egg cup, a towel ring).
  3. Place in the cooking moulds.
  4. Cook for 15 minutes or until golden brown. Turn over or slide on a cooling rack.

You can keep your palets Bretons in a cookie box for a couple weeks.Ā  Use them to go with desserts such asĀ apple compote or apple puree, a yogurt mix or even chocolate mousse.Ā  Have them with a cup of tea.Ā Ā Palets BretonsĀ are also great for lunch box snacks.

Pallets bretons et mousse au chocolat