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