Breton shortbread cookies with chocolate center

Breton shortbread cookies with chocolate center

An original recipe by Celine @Lesyeuxgrognons
Yield: Makes 6 breton palets
Difficulty: Medium


40g Egg yolks
75g Sugar
75g Creamed butter
100g All-purpose flour
4g Baking powder
2g Fleur de sel

80g Hazelnuts
50g Acacia honey
200g Unsweetened condensed milk
20g Neutral oil (grape seed, sunflower)
3g Powdered vanilla
2g Fleur de sel
180g Komuntu 80% chocolate



  • 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.
  • 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 Komuntu 80% chocolate into the mixture.
  • Mix everything together to obtain a smooth and homogeneous mixture.
  • Store in an airtight container in the refrigerator.
  • Using a piping bag (or a teaspoon), add a little Komuntu 80% spread to the center of the Breton palets and sprinkle on a small dash of fleur de sel.