Palets Bretons

IMG_2691 IMG_2693 IMG_2697Palets Bretons are French butter cookies from Brittany (located North West of France). They are crunchy and a little bit salty. They are made with only a few ingredients; sugar, eggs, salted butter, flour and baking powder. They are on sale everywhere in France. This is my surprise for Fiesta Friday with our great hostess Angie from The Novice Gardener.

Thanks to  Jhuls @The Not So Creative Cook and Juju @cookingwithauntjuju for co-hosting this week Fiesta Friday!

If you have not yet joined Fiesta Friday #51. I advise you to come 🙂

Serves: 10 Palets Bretons

Ingredients:

  • 100g of white granulated sugar
  • 2 egg yolks
  • 80g of salted butter
  • 140g of flour
  • 6g of baking powder

PicMonkey Collage

Procedure: Easy

  1. Preheat the oven to 180C degrees.
  2. In a bowl, whisk together the egg yolks and the sugar until it becomes pale and creamy.
  3. Add the flour, the baking powder and the salted butter all at once.
  4. With your fingertips rub all the ingredients together until you obtain a nice dough (as in  the picture).
  5. If the dough is sticky, rub your hands with a little of flour and transfer the dough into a plastic wraps.
  6. Refrigerate for 30 minutes.
  7. Remove the dough from the refrigerator.
  8. Place a sheet of parchment paper down on a baking cookie pan and set aside.
  9. Dust with flour a clean surface.
  10. Flatten the dough with the rolling pin (1 centimeter épaisseur).
  11. Use metal round circle cutter cookie to make nice Palets Breton.
  12. Transfer delicately the cookie with the metal round circle cutter on the baking sheet (delicate procedure, see in picture).
  13. Do not remove the cutter cookie (if you remove the cutter cookie the cookie collapses into the oven).
  14. Proceed the same way for the rest of the dough.
  15. Bake for 25 minutes (more or less depending the oven) or until brown color.
  16. Remove from the oven and allow to cool for 30 minutes.

PicMonkey CollageThe Palets Bretons are crunchy, buttery and a little salted. They are nice served with a hot drink (a hot café au lait for me!).

Bon Appétit.

PS: For this recipe, I used round circle cookie cutters with different sizes. You have another option, you can use straight edge cupcake pan to make a regular and nice shape (as mine is not straight). The Palets Bretons are not flat cookies, they are thick and always round.

PSS: Recipe from my aunt Mimy, who is amazing in the kitchen 🙂

66 thoughts on “Palets Bretons

  1. I love Breton cake and make it quite often. I did not know about the palet form. This is good!
    I don’t think I have seen straight edge cupcake pan, so I have to settle with the ones I have. Mine are non-stick pans, do you think I need to grease the pans considering recipe uses less butter than the cake to make it crunchy? Or do they easily come off w/o greasing? I love these palets. 🙂

    • Thank you very much, Fae 🙂 I remembered your post on Breton cake, a delicious huge cake 😉 I suggest you to grease the inside of the cupcake pan for a better result. Using a cupcake pan is an easy procedure, here. The Palets Bretons are nice, crunchy and you can store them in a metal box (I know I’m old fashioned in my cuisine)…I hope you will like them!

  2. J’adore les palets bretons ! Je n’en mange plus depuis que j’ai arrêté d’acheter des biscuits au supermarché, mais bizarrement je n’ai jamais pensé à en faire moi-même. Les tiens ont l’air parfaits ! Bon weekend, Linda.

    • Je suis contente de ne pas être la seule à ne plus acheter des petits gâteaux au supermarché. Ils sont bons et facile à faire. Pour ma part j’ai utilisé des emportes pièces de differentes tailles, c’est plus sympa. Bon weekend à toi aussi, Darya 🙂

  3. Pingback: Fiesta Friday #51 | The Novice Gardener

  4. Linda – often the best recipes are those with few ingredients. Eggs, butter and sugar – that’s enough for me! Thanks for sharing these cookies with everyone at Angie’s party. Happy FF #51 and see you next week for the big celebration 🙂

  5. I adore these biscuits! Was given some for my birthday a while ago – I agree they’re excellent with a coffee! Thanks for sharing the recipe. Will try sometime!

      • It’s taken me almost 2 weeks, but I finally got around to making your Palets Bretons today Linda! They are a hit with the whole family, so I’m very pleased that I doubled the quantity! Hopefully they will last the weekend… though somehow I doubt it… they’re sooo good! I used 2 muffin trays and they worked fine, but now I’ll keep an eye out for the metal rings to give them that perfect look! Thanks Linda! 🙂 Have a great weekend.

      • Oh Margot, thank you so much for trying the recipe and for your trust again. I’m so glad you liked it. I love sharing my recipes and thank you for your lovely feedback. Hugs and have a wonderful weekend 🙂

  6. These look simple and delicious…a perfect combination for coffee. I’ve actually never had Breton cake. I love your inventiveness, Linda. Every week I wonder if I’ll get sweet or savory from you, but I always know it’ll be intriguing. xo

    • Thank you for your kind comment, Amanda 🙂 They are very simple to make, crunchy and salty. What I like with recipes from Brittany, they use a lot of salted butter in their cakes, that’s what makes them so special. Have a nice week xo

  7. When I first glanced at the photos, I assumed you baked these in a cupcake tin… bur I was wrong! Such lovely little cookies all thanks to a biscuit cutter. 🙂 I love the simple ingredients to create these Bretons. I imagine a nice hot tea or coffee would make the perfect accompaniment. Delicious treat, Linda!

  8. I have a few recipes for Breton cookies bookmarked but haven’t made them because I couldn’t find the rings to bake them in…. I have a million cookie cutters but not different round shaped cutters….The look SO GOOD!!

  9. These are exactly my type of cookie with my morning coffee- oh Linda! Seriously one day I hope you can make these little cuties for me 😀 I will wash the dishes I promise! Have a lovely week xx

  10. Linda, est ce la meme chose que les sables bretons? la recette que je connais est la meme sauf que je rejoute du sucre vanille…les photos parlent d elles memes, les palets sont croquants et legers…avec un petit cafe…un parfait gouter d apres midi. Continue Linda a nous regaler avec tes recettes…

    • Neila, c’est à peu près la même chose, le sablé est plus plat et en général tu trouveras des stries dessus et parfois il est dentelé sur les bords, le palet est plus épais, circulaire et sans motif. C’est surtout la présentation. Ils étaient délicieux, c’est tellement plus simple de les faire à la maison au moins tu connais tes ingredients. Merci 1000 fois pour tes encouragements 🙂

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  12. You said “crunchy and a little bit salty”… you’ve already told everything I needed to hear! Beautiful cookies Linda! I’ve been 2 years ago in Bretagne… I don’t know how many cookies I ate!

  13. Pingback: Ricotta and Mascarpone Cheesecake | La Petite Panière

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