Breton Palet

A 100% Breton treat: the Breton puck ! Impossible to resist its good salted butter taste and its sandy texture. Very simple ingredients, for a batch of biscuits to easily prepare at home. We enjoy them as an accompaniment to coffee time, we also use them as a base for tartlets.

As you may know, I am from Brittany (from Côtes d'Armor), and it is important to me to offer you recipes from my beautiful region on this blog!

What you will like with this Breton puck recipe

• flavor : the good taste of salted butter, the flagship ingredient of Breton pastry! The sugar is measured to counterbalance the saltiness of the Breton puck.
• texture : Breton palets are golden and crispy on the outside. They are a little softer in the middle. They are eaten plain but can also be used as a base for tartlets or pies for a more elaborate dessert.
• difficulty level : this is a very easy recipe to make at home! Cooking requires pastry rings, my circles are 8cm but you can take a little smaller if you have. It is also possible to make a single family tart base to accommodate whipped cream and fresh fruit for example...

Precision on the choice of ingredients

• butter : this is the main element of the recipe! As a Breton, I use semi-salted butter to make my Breton palets, as tradition dictates. If you prefer to use sweet butter, you will need to add fleur de sel to the recipe (not fine salt).
• egg yolks : they contribute to the crispiness of the cookies. We do not use the egg whites, but keep them to make homemade meringues for example!

How to make Breton palets?

1. We beat them egg yolks with the sucre
2. We add the diced butter very soft
3. We fight to have a very creamy dough
4. We add the all-purpose flour mixed with the yeast
5. We form a flattened ball
6. On refrigerate
7. On roll out the dough on the work plan
8. With pastry circles, we cut out circles
9. We place the circles with their circle on the hob
10. On bake Breton pucks!

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your Breton palets a success

• use a spatula to mix the flour to the dough and stop mixing as soon as there is no more flour. This is important for the palets to be successful.
• refrigerating the dough is an important step : without it it will be impossible to roll out the dough on the work surface without it sticking... It is also impossible to cut out the shapes with a cookie cutter.
• for cooking count 1 pastry circle per puck : if we cook them without a ring, as the dough contains a lot of butter, it would spread completely. What we want is a Breton puck that rises well on the sides to create its characteristic texture.

How to store Breton pucks?

I advise you to keep these Breton pucks in a metal box, they can be kept 1 week at room temperature. The airtight box risks softening them while keeping them very soft, but we prefer when they crisp up a little.

Other recipes to try

If you like Breton recipes (and you are right!), I strongly advise you to take a look at these other recipes from the blog:

• Breton cake
• Far Breton
• Old-fashioned rice pudding

If you make these Breton palets, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes out of the oven!

Palet Breton, The Traditional Recipe

5 on 8 votes

Emblematic of Brittany: Breton pucks with a shortbread and delicious texture with a good taste of butter, with a touch of salt...

Amount : 10 Big square caramels

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Prepare in advance 20 minutes min

Cook time 15 minutes min

Total 35 minutes min

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Comment TO PRINT Pin

Home

• KitchenAid Cordless Electric Mixer
• Pastry circles 8cm
• Perforated baking tray

Ingredients 

• 3 egg yolks at room temperature
• 120 g granulated sugar
• 135 g semi-salted butter softened and cut into cubes OR unsalted butter + 1 level teaspoon of fleur de sel
• 190 g all-purpose flour
• 7 g baking powder

Prepare in advance 

• Beat the yolks and powdered sugar until white.
• Add the diced soft butter and beat until it has a very creamy consistency (using a mixer or a food processor).
• Separately, sift the flour and baking powder. Add these dry ingredients in 3 batches to the dough, mixing with a spatula/maryse.
• The dough forms little by little. Stop mixing as soon as you no longer see flour. She's sticky and that's completely normal.
• Place the dough on cling film, form a flattened ball and wrap it completely in the film.
• Refrigerate for at least 2 hours. This allows the dough to hold together when cutting.
• Preheat the oven to 170 ° traditional heat.
• On a floured work surface (or between two sheets of baking paper), roll out the dough to approximately 0,6cm thickness.
• Place a sheet of baking paper on the baking tray.
• Using several 8cm (or smaller) pastry circles, cut out circles and place them with their circle on the baking sheet. NB: it is essential to cook each puck with its circle so that it rises correctly.
• Bake for around 20 minutes: the duration depends a lot on your oven and the number of pucks on the baking sheet, you need to watch. You know it's cooked when the slices are nicely browned on top.
• Leave to rest for a few minutes out of the oven, before transferring the baking sheet to a cooling rack (with the circles).
• Once cooled, gently push on the top of the pucks to slide them out of their circle.

Notes

These Breton pucks are easy to store 1 week in a metal box, at room temperature. 

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Keywords: Pallets

Recipe : Dessert, Snack