The quick and easy recipe for Breton palettes

The quick and easy recipe for Breton palettes

It’s almost snack time and you want a little crusty and buttery cake? Come on, here’s the recipe for Breton palettes!

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

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