Recipe for “palets bretons” for about twenty cakes:<\/h2>\n
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-170g of salted butter<\/strong><\/div>\n
-125g of flour<\/strong><\/div>\n
-80g almond powder<\/strong><\/div>\n-90g of powdered sugar<\/strong><\/div>\n-2 egg yolks<\/strong><\/div>\n <\/div>\n
Put the two yolks, the very soft butter and the powdered sugar in a bowl. Mix well to obtain a homogeneous mass.<\/em><\/div>\n
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Add flour and almond powder. Mix quickly so as not to overwork the resulting dough. Mixing the yolks, butter and sugar into a very soft dough first, allows the flour and almond powder to be added quickly afterwards.<\/em><\/div>\n
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Place this dough between 2 sheets of parchment paper. This way of doing things avoids the addition of flour and above all does not dirty the work surface! Then spread on a thickness of 1 cm.<\/em><\/div>\n
You can see in the photo that I use a very handy rolling pin. On the sides of this one you can see a tool that allows to control the thickness of the dough. I choose the one I want and then I get a perfectly even dough on the thickness. You can find it at Mora’s (or probably elsewhere) in the “my addresses” section on the left-hand side of the home page.<\/em><\/div>\n
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Put the dough between the 2 sheets (spread on 1cm…) in the refrigerator until it hardens. Remove the leaves one by one like a decal. <\/em><\/div>\nCut out with a 6cm cookie cutter but leave the dough in the cutters<\/strong>! Which implies to have several (at least 10) and\/or to cook in several times. But one won’t be enough and if you let the dough cook without the cookie cutter, it will spread and sink into the pan! <\/em><\/div>\n
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*Preheat the oven to 180\u00b0C. Place the cookie cutters on a baking sheet lined with parchment paper and let them rest in a cool place while you preheat.<\/em><\/div>\n**Bake for 20-25 minutes, the cooking time always depends on the power of the oven! Remove the palets from the pan and cool them on a rack.<\/em><\/div>\n* <\/div>\n
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Palets aux Amandes<\/h2>\n
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Ces palets sont merveilleusement croustillants et fondants. A manger avec mod\u00e9ration car ils sont riches en beurre! Mais accompagn\u00e9s d\u2019un sorbet maison, ils seront d\u00e9vor\u00e9s tr\u00e8s rapidement! Recette simple et rapide \u00e0 pr\u00e9parer! <\/span><\/div>\n
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