Manon Lagrève’s palets bretons
- Portion size: Makes 12
- Hands-on time 20 min, plus 3 hours chilling
- Difficulty: easy
Manon Lagrève shares her recipe for palets bretons. These golden, buttery shortbreads hail from Brittany and are perfect the perfect introduction to French baking. Manon says: “Our regional shortbread – true palets Bretons have a taste of salted butter.”
Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.
For something a bit more complex but equally buttery, try Manon’s kouign amann.
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Ingredients
- 2 medium free-range egg yolks
- 100g caster sugar
- 100g salted butter, at room temperature
- 1 tsp vanilla bean paste
- 140g plain flour
- ½ tsp baking powder
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Method
- In a bowl, whisk the egg yolks with the sugar for a couple of minutes until the mixture becomes white and mousse-like. Whisk in the butter and vanilla, then stir in the flour and baking powder until a dough is formed.
- Roll the dough into a sausage-shape around 5cm thick and 12cm long. Wrap and put in the fridge to chill for 3 hours.
- Heat the oven to 150°C fan/gas 3 and line a baking tray with baking paper. Cut 1cm thick slices from the sausage and lay them flat on the tray, evenly spaced. Bake for 15-18 minutes until golden on the outside. Leave to cool completely before serving.
Nutrition
- 147kcals Calories
- 8g (4.7g saturated) Fat
- 1.7g Protein
- 17g (8.5g sugars) Carbs
- 0.5g Fibre
- 0.2g Salt
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