PALET BRETON (BRITTANY SHORTBREAD)
These Brittany shortbread are delicious and sweet, and they're gluten-free! Follow our step-by-step, illustrated recipe and enjoy these butter cookies with a cup of tea.
Provided by Jean-Pierre SCHWARTZ
Categories Biscuits
Time 1h
Yield 60 palet (Ø 5 cm)
Number Of Ingredients 7
Steps:
- Before starting this Palet Breton (Brittany shortbread) recipe, make sure you have organised all the necessary ingredients.
- In the stand mixer recipient, place the corn flour and guar gum...
- ... the sunflower lecithin...
- ... salt...
- ... and combine with a whisk.
- Add the baking powder...
- ... and combine with the whisk.
- Place the recipient in the stand mixer, fitted with the whisk attachment.
- Add the castor sugar...
- ... and the egg yolks. Combine until blanched.
- Add the soft butter, cut into cubes. Combine.
- Remove the whisk attachment...
- ... and replace with the flat beater.
- Mix for 5 minutes...
- ... until the butter is completely incorporated.
- Using a scraper, gather the preparation at the bottom of the bowl...
- ... and transfer on a Silpat baking mat.
- Cover the pastry with another silicone mat.
- Press with your hands to spread the pastry over the silicone mat.
- I recommend using a rolling pin with a 7mm disc for precise thickness. Otherwise, place two small rulers (width 7mm) on both sides of the pastry and slide the rolling pin on top.
- Spread the pastry...
- ... to an even thickness.
- Transfer the Silpat baking mat on a Silichef XL perforated baking sheet and refrigerate for at least 2 hours.
- Remove the baking sheet from the fridge and place a silicone mould with cavities with a diameter Ø 5 cm (such as the mini muffin mould).
- Remove the silicone mat on top.
- Using a Exoglass pastry cutter Ø 5cm, cut the pastry into discs.
- Place one pastry disc inside each cavity, making sure the discs are perfectly flat. It is important to use a mould with cavities the same diameter as the discs so the pastry doesn't spread while cooking.
- Repeat the operation with all discs. Gather the pastry scraps into a ball and spread again to an even thickness before cutting into discs.
- Bake in a fan-assisted oven preheated at 180°C (gas 4) for about 18 minutes.
- The cookies should be golden. Make sure they do not get burnt. Remove from the oven and leave to cool.
- Gently release the cookies from the mould...
- ... making sure not to break them. These cookies are delicate to handle.
- Store them in an airtight container. Enjoy these gluten-free treats!
BRITTANY SHORTBREADS
IPP- Week 3 May 24th I'm sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. If you would like to convert the measurements, i recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm
Provided by Jordan Michelle Falco @Valencia_Baking
Categories Cookies
Number Of Ingredients 6
Steps:
- Cream the butter and icing sugar, the add the salt, eggs, and then the almond powder and the flour.
- Roll out the dough to a thickness of 3 mm. After firming in the refirgerator, use a round citter to cut into rounds of 4 cm. Glaze twice with beaten eggs, use a fork to mark a pattern ontop and bake in a fan forced oven at 160C for 10 to 12 minutes.
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