Gourmet

Breton shortbread cookies with chocolate center

Made with Cooking Range Komuntu 80% dark chocolate

A RECIPE BY CÉLINE - @LESYEUXGROGNONS

2 steps

MAKES 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

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.

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.

Assembly and finishing

Download this recipe

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!

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