Pallet is known as a few small dry biscuits or cookies tender disk-shaped (hence the name of French origin), with an approximate thickness of 1.5 cm and characterized by being rich in butter. Like almost any type of cookie, gives a lot of possibilities when it comes to enrich with flavors and aromas, as from the basic dough can incorporate different ingredients to make other versions of cookies. Of which we speak today is the specialty of Brittany, the Bretons pallets or Breton crackers .
As in another specialty of Brittany, the Kouign Amann, one of our favorites, butter that is used for your development of Breton crackers or salted butter pallets bretons is and always trying to work while using best quality as it goes to present a good dose of flavor and texture.
As I discussed while in the post about the butter with salt, it is imperative that we buy while using addition of salt if our favorite butter or that we currently have while in the refrigerator (or pantry) it does not, it can be incorporated to the mass. This really is essential if we want to enjoy Breton biscuits as close towards the traditional, you know that salt enhances flavors and see how these qualities brings pallets.
You may be thinking of the masses in a basic pastry dough or shortbread shortbread Breton, it is basically the same, as explained while in the shortbread dough recipe, taken from the book La Cocina Dulce de Paco Torreblanca, with it you can make pies , cakes or cookies and other sweet pastry.
Find the original recipe breton pallet may be a lot more difficult to take references from current teachers of the pastry, which generously show their formulas in their books or dining in Congress, the problem is that everyone has adapted it to their tastes and seeking to present a seal for its taste and texture, for example, if we talk about Paco Torreblanca, while in the same book mentioned other types of pallets produced and mass incorporates cream (heavy cream).
Another of the great masters of pastry is Pierre Herm©, who also gives their recipes, although in some cases leads to confusion, because when we know two recipes breton his pallet, and are different, not only while in the proportions of ingredients provokes the question whether Breton biscuits are designed ??with whole eggs or yolks only.
There is no denying which the two versions we know of are mouth watering French pastry, so what we are going to develop two new recipes to share with you, and you can also try and assess. Still, there are a lot of other formulas, as happens while in the kitchen as salt, in many traditional recipes chefs apply their customization.