I love these Breton Cookies – there are actually several names for this cookies (Galette Breton, Palette Breton, Sable Breton etc) but they usually mean the same thing.
▶Breton Cookie◀
Quantity for 8 cookies (6cm diameter)
Unsalted Butter 90g
Powdered Sugar 62g
Egg Yolks 18g
Cake flour (or all purpose flour) 130g
Salt 1g
Baking Powder 0.6g
(Optional) Rum 3g
① Lightly beat room temp butter.
② Sift in powdered sugar and mix.
③ Add room temp egg yolks gradually. (You can also add in a few drops of vanilla extract)
④ Add the dry ingredients (cake flour/salt/baking powder) and mix.
⑤ Add in the rum and mix well.
⑥ Roll out to 1cm thickness and let it rest in the fridge for 1~2hrs.
⑦ Cut out the dough using circular cookie cutters and apply egg wash (egg yolks). Draw patterns if you wish.
⑧ Bake for 15mins at 170℃ (pre-heat oven to 170℃).
Storage: Can store in an air-tight container at room temp for 3~4 days.
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★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer
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★Instagram★
★Online Class★
www.hanbitcho.com
#breton #sablebreton #galettebreton #sugarlane #조한빛 #슈가레인