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Palets bretons au caramel salé (Breton Pucks with Salted Caramel)
Palets bretons au caramel salé (Breton Pucks with Salted Caramel) is a traditional French recipe (from Brittany) for a classic thick puck-like biscuit that is a twist on Breton classic, incorporating salted butter caramel into the dough. The full recipe is presented here and I hope you enjoy this classic French version of: Breton Pucks with Salted Caramel (Palets bretons au caramel salé).
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Makes:
10
Rating: 
Tags : Vegetarian RecipesBaking RecipesFrench RecipesBreton Recipes
Here is a variant of the Breton 'puck' biscuit that is part baked, has a filling of salted caramel and which is re-baked.
Ingredients:
120g of flour
70g of sugar
90g of melted butter
2 egg yolks
3g (1/2 sachet) of baking powder
7.5g of vanilla sugar (one sachet)
3g of fleur de sel
1/4 tsp of vanilla extract
150g
salted butter caramel
Method:
In a mixing bowl cream together the butter with the sugar and vanilla sugar until pale and creamy. Add the egg yolks, one at a time, beating thoroughly to combine after each addition. Now beat in the vanilla extract.
Sift over the flour, baking powder and fleur de sel. Mix with the liquid ingredients until you have a smooth dough. Shape into a ball, wrap in clingfilm (plastic wrap) then refrigerate for 2 hours.
Pre-heat your oven to 170°C.
Remove the dough from the refrigerator, divide into ten equal sized pieces and shape into balls. Pack each ball into the wells of small muffin moulds then place in your pre-heated oven and bake for 10 minutes.
Remove the cakes from the oven and, using the base of a shot glass, form a well in the centre of each cake (take care as the dough is fragile and you don't want to pierce the top, just make an indentation in it), You also need to press down into the cake about 3/4 of its depth.
Return the cakes to the oven and bake for a further 10 minutes.
Remove from the oven and set aside to cool.
In the meantime, scrape the salted butter caramel into a saucepan. Heat gently to melt then take off the heat and spoon into the centres of your palets Bretonnes.
Allow the caramel to set before serving.
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