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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
 

INGREDIENTS

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

KOMUNTU 80% SPREAD:
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

 

INSTRUCTIONS

 
BRETON PALETS:
  • 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.
 
KOMUNTU 80% SPREAD:
  • 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.
 
ASSEMBLY:
  • 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.