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Gourmet
Breton shortbread cookies with chocolate center
Made with Cooking Range Komuntu 80% dark chocolate
A RECIPE BY CÉLINE - @LESYEUXGROGNONS
2 stepsMAKES 6 BRETON PALETS
To be made on the day:
- KOMUNTU 80% spread ((a few hours before)
- Breton palets
Required utensils:
8 8cm-diameter rings
Recipe Step by Step
01
BRETON PALETS
Preparation time: 30 minutes | Baking time: 15 minutes |
Freezer rest time: 10 minutes | Cooling time: 1 hour approximately
- 40 g Egg yolks
- 75 g Caster sugar
- 75 g Creamed butter
- 100 g Plain flour
- 4 g Baking powder
- 2 g Fleur de sel
Using a whisk, blanch the egg yolks and sugar. Then, add the very soft butter. Sift the flour and yeast into the mixture, add the fleur de sel, and mix with a spatula to obtain a homogeneous dough.
Divide the dough among 8cm rings and store in the freezer for 10 minutes. Then, bake the Breton palets for about 15 minutes at 340°F (170°C). Remove the baking rings 5 minutes after removing them from the oven and allow to cool.
Divide the dough among 8cm rings and store in the freezer for 10 minutes. Then, bake the Breton palets for about 15 minutes at 340°F (170°C). Remove the baking rings 5 minutes after removing them from the oven and allow to cool.
02
KOMUNTU 80% SPREAD
Preparation time: 30 minutes | Baking time: 15 minutes | Leave to sit for: 2 to 3 hours in the refrigerator
- 80 g Hazelnuts
- 50 g Acacia honey
- 200 g Unsweetened condensed milk
- 20 g Neutral oil (grape seed, sunflower)
- 3 g Powdered vanilla
- 2 g Fleur de sel
- 180 g KOMUNTU 80%
Melt the KOMUNTU 80% chocolate.
Roast the hazelnuts for 15 minutes at 320°F (160°C). Leave to cool, then rub them between your hands to remove the skins. Blend the hazelnuts to obtain a smooth paste. Add the honey, condensed milk, oil, vanilla, and fleur de sel. Mix again.
Pour the melted KOMUNUTU 80% chocolate into the mixture. Mix everything together to obtain a smooth and homogeneous mixture.
Store in an airtight container in the refrigerator.
Roast the hazelnuts for 15 minutes at 320°F (160°C). Leave to cool, then rub them between your hands to remove the skins. Blend the hazelnuts to obtain a smooth paste. Add the honey, condensed milk, oil, vanilla, and fleur de sel. Mix again.
Pour the melted KOMUNUTU 80% chocolate into the mixture. Mix everything together to obtain a smooth and homogeneous mixture.
Store in an airtight container in the refrigerator.
Assembly and finishing
Preparation time: 5 minutes
Using a piping bag (or a teaspoon), add a little KOMUNTU 80% spread to the centre of the Breton palets and sprinkle on a small dash of fleur de sel. Treat yourself!