The Palets Bretons are a specialty from Brittany in Western France. I discovered how simple they are to make. The only constraint is having a mould (silicone or not) with little cavities between 3 to 5 cm wide. You can have the children helping to cut out the biscuits and place them in the mould.
Ingredients:
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:
Mix egg yolks and sugar until white and creamy (use a whisk)
Add the soft butter and combine (swap the whisk for a wooden spoon or similar)
Add the flour and baking powder
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:
Preheat the oven to 170 °C.
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. If you are using a silicone mould, no need to grease.
My improvised cutter and moulds for the Palets Bretons
Lightly dust with flour your kitchen bench and roll the dough to 5 mm thick.
Cut out round shapes for your palets bretons using either one of the pastry ring or if using a muffin tray or similar something in your kitchen of same diameter as your moulds (for example: a small glass, an egg cup, a towel ring).
Place in the cooking moulds.
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. Use them to go with desserts such as apple compote or apple puree, a yogurt mix or even chocolate mousse. Have them with a cup of tea. Palets Bretons are also great for lunch box snacks.
Welcome to the children’s kitchen. I am proposing this section of the blog dedicated to parents, au-pairs, carers who are looking for ideas to involve the children in the kitchen or to prepare something for them.
My name is Fabienne d’Hautefeuille. I am the person behind Bread’N Butter Kids. I do not remember not cooking. Mum let us bake anything we wanted. You can guess I do bake a lot. As a young kid with my siblings, we used to make a lot of cakes for our afternoon teas or make desserts alongside Mum. We learned savory dishes “on the job”, starting by making the vinaigrette under instructions from Mum for the quantities.
I grew up in France and now live in Sydney, Australia. Not having access to as many ready made good products than in France (great bread at every street corner for example) and being exposed here to so many amazing cuisines and ingredients, I keep cooking and having fun. When I cook, my focus is on food to share for a group, nice meals and little pleasures to share. I have been known to make creme caramel under a tent by 45°C in the middle of the Sahara desert while on a field assignment (I am a hydrogeologist) or chocolate cake in a microwave after furiously beating egg-whites with a fork in a mine camp where a few colleagues and I stayed a few weeks at the time.
My food philosophy
I love healthy food, that is, fresh products and cooking “from scratch”. Most people look at a tart and put it in the too hard basket, you would be surprised how simple it is to make those! I love markets and people doing great food. I do not follow any diet trend, I believe that a balance good quality cooking is the best for our bodies. Oh, and by the way, desserts are part of a meal, not a treat, except if you start adding ice cream and whipped cream every time. That said, rest assure dessert in my home vary from a piece of fruit to a yummy “sometimes food” dessert.
I have two young children and there is no way I am going to cook pasta and sausages every night because this is what they would ask for again and again. So, I hope this blog will help families with ideas for children and the whole family.
This blog is not only about children food, but also giving idea of seasonal menus to households, families or not, cooking tips, and recipes that I cannot help but sharing, hoping you will raise to the challenge!
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