Did you know that Brittany was the best region? Yes, I know, in Madmoizelle the clans on the subject clash, yet it is always the country of the pancake that has the upper hand. Here, what are you going to do?
And to prove, once again, that Brittany is the region that deserves to be classified as a UNESCO World Heritage Site, I share with you my personal recipe (yes, I’m nice) of Breton palettes that are crunchy and melt in your mouth at the same time.
The easy recipe for Breton palettes that smell like holidays
To make this recipe you will need:
- 80 g of sugar
- 140 g of flour
- 1/2 sachet of yeast
- 2 pinches of fleur de sel
- 2 egg yolks
- 80 g of butter
In a bowl, start mixing the sugar and egg yolks. Stir, stir, stir and then add the fleur de sel. Then add the butter (I prefer it slightly melted, it’s easier), then the flour and baking powder. Mix everything well and form a pudding with the dough.
Wrap everything in plastic wrap and you’re done, in the fridge for two hours.
Then preheat the oven to 180°C, take your sausage out of the fridge and cut the slices. Place them on a baking sheet covered with parchment paper and add the hops, put everything in the oven for 20-30 minutes.
Your welcome, it’s my pleasure.
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Source: Madmoizelle
Mary Crossley is an author at “The Fashion Vibes”. She is a seasoned journalist who is dedicated to delivering the latest news to her readers. With a keen sense of what’s important, Mary covers a wide range of topics, from politics to lifestyle and everything in between.
