If you’ve ever fallen in love with the rich, tender crunch of French butter cookies, then you’re about to meet your new obsession: the Buttery Palets Bretons Recipe. These delightful little rounds are pure buttery bliss, with a golden exterior and a soft, crumbly center that melts in your mouth. They’re deceptively simple yet sophisticated enough to impress at any gathering, making them perfect for sharing or savoring with a cozy cup of tea. Ready to bring a piece of Brittany’s sweet tradition into your kitchen? Let’s dive into this classic recipe you’ll want to make again and again.
Ingredients You’ll Need
Every ingredient in this Buttery Palets Bretons Recipe plays a crucial role in building its signature flavor and texture. The simplicity of these components is what makes the final cookie so incredibly satisfying—each one adds to that perfect balance of richness, softness, and gentle sweetness.
- 200 g unsalted butter, softened: The star of the show, responsible for the cookies’ luscious, melt-in-your-mouth texture and rich flavor.
- 100 g granulated sugar: Sweetens the dough just enough while helping to create a beautiful golden crust when baked.
- 4 large egg yolks: Adds richness and helps bind everything together, contributing to the velvety crumb.
- 250 g all-purpose flour: Provides the structure, giving the Palets Bretons their classic tender crumb.
- 1 teaspoon baking powder: Ensures a slight lift that keeps the cookies from being too dense.
- 1/4 teaspoon fine salt: Balances the sweetness and amplifies the buttery flavor, rounding out the taste perfectly.
How to Make Buttery Palets Bretons Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened unsalted butter and granulated sugar together in a large bowl until the mixture is pale, fluffy, and irresistibly smooth. This step is key for aerating the dough and ensuring that your cookies bake up light with a tender crumb that feels heavenly with every bite.
Step 2: Incorporate the Egg Yolks
Add the egg yolks one by one, mixing well after each addition. This gradual process helps create a silky dough that’s moist but sturdy, helping your Palets Bretons achieve that signature richness and a beautiful golden color once baked.
Step 3: Sift the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, and fine salt. Sifting removes any lumps and ensures an even distribution of the baking powder and salt, which is important to get that uniform rise and balanced seasoning in every cookie.
Step 4: Combine Wet and Dry Mixtures
Slowly add your dry ingredients into the butter mixture, gently folding until a soft dough forms. Be careful not to overmix here, as that can lead to a tougher cookie. You’re aiming for a dough that holds together with a soft, slightly sticky texture.
Step 5: Chill the Dough
Wrap the dough tightly in plastic wrap and pop it into the fridge for at least one hour. Chilling firms up the butter, making the dough easier to handle and helping maintain the cookies’ shape during baking. It also develops the flavors, which will shine through in the final bite.
Step 6: Preheat and Prepare the Dough for Baking
Preheat your oven to 325°F (165°C). Roll out the dough evenly to about half an inch thick, then cut it into rounds using a cookie cutter or a glass. This thickness allows the Palets Bretons to bake up golden on the outside while remaining tender inside.
Step 7: Place in Molds
Arrange the rounds into greased muffin tins or silicone molds to keep their perfect shape as they bake. Using molds encourages that iconic slight scalloped edge that makes these cookies look as good as they taste.
Step 8: Bake to Perfection
Bake your cookies for about 18 to 20 minutes, or until they turn a lovely light golden shade. Keep an eye on them towards the end to prevent over-browning, which can mask the delicate buttery flavors.
Step 9: Cool Before Enjoying
Let the baked Palets Bretons cool in their molds for 5 minutes—this helps them firm up slightly—then transfer to a wire rack to cool completely. They’re best enjoyed once fully cooled, allowing the texture to settle into that perfect crumbly yet tender state.
How to Serve Buttery Palets Bretons Recipe
Garnishes
While these cookies are absolutely wonderful on their own, adding a touch of elegance with simple garnishes can elevate them. A light dusting of powdered sugar or a thin drizzle of dark chocolate pairs beautifully with the rich butteriness. You could also top them with a small dollop of fruit preserves for a burst of fresh, tart contrast.
Side Dishes
Pair your Buttery Palets Bretons with a variety of delightful accompaniments. They are incredible alongside a cup of strong coffee, a fragrant herbal tea, or even a glass of chilled dessert wine. Fresh berries or a small bowl of whipped cream can also complement their crumbly texture and deepen their indulgence.
Creative Ways to Present
If you want to impress guests, consider stacking the Palets Bretons into mini towers sandwiched with a thin spread of lemon curd or raspberry jam. Another fun idea is serving them as a base for small scoops of ice cream topped with crushed nuts or edible flowers—turning these classic cookies into a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Buttery Palets Bretons can be stored in an airtight container at room temperature for up to a week. Keeping them sealed well preserves that delicate buttery flavor and prevents the cookies from drying out. Just make sure the container is kept in a cool, dry place away from direct sunlight.
Freezing
If you want to enjoy these cookies over a longer period, you can freeze the dough before baking or the baked cookies themselves. Wrap the dough tightly in plastic wrap and place it in a freezer bag for up to 2 months. Baked cookies should be stored in an airtight container or freezer bag and consumed within one month for the best flavor and texture.
Reheating
To revive the fresh-baked feel, warm your Palets Bretons in a preheated oven at 300°F (150°C) for about 5 minutes. This gently softens the cookies without making them too soft or oily. Avoid using the microwave, as it can quickly make them chewy or soggy.
FAQs
What makes Palets Bretons different from regular butter cookies?
Palets Bretons are distinct because of their rich use of butter combined with egg yolks, which gives them an especially tender crumb and a creamy mouthfeel not found in typical butter cookies. The inclusion of baking powder also adds a subtle lift that keeps them light and crumbly.
Can I use salted butter instead of unsalted?
While it is possible, unsalted butter is preferred as it allows for better control over the salt content in the recipe. If you only have salted butter, omit or reduce the added salt to prevent the cookies from becoming too salty.
How thick should I roll out the dough?
The dough should be rolled out to about half an inch thick. This thickness helps the cookies retain their soft, tender texture on the inside while forming a slightly crisp and golden exterior once baked.
Can I substitute the granulated sugar with brown sugar?
Brown sugar can add a deeper, caramel-like flavor, but it also adds moisture which may change the texture of the Palets Bretons, making them softer and less crisp. For authentic texture and flavor, it is best to stick with granulated sugar.
Are Palets Bretons suitable for gluten-free diets?
Traditional Palets Bretons use all-purpose flour, which contains gluten. To make a gluten-free version, you would need to experiment with gluten-free flour blends that include xanthan gum to mimic the texture and binding properties of wheat flour, but the results may vary.
Final Thoughts
The Buttery Palets Bretons Recipe is truly a love letter to simple ingredients elevated by technique and patience. Each cookie offers a perfect bite of buttery decadence that feels both nostalgic and wonderfully indulgent. Whether you’re baking for a special occasion or a quiet moment of self-treat, these gems from Brittany will not disappoint. I can’t wait for you to try them and make these buttery beauties a staple in your cookie repertoire!
Print
Buttery Palets Bretons Recipe
- Prep Time: 1h 15m
- Cook Time: 20m
- Total Time: 1h 35m
- Yield: 18 cookies
- Category: Baking
- Method: Baking
- Cuisine: French
Description
Buttery Palets Bretons are traditional French cookies known for their rich, tender crumb and delicate sweetness. Made with generous amounts of butter and egg yolks, these crisp yet soft buttery rounds are perfect for teatime or as an elegant snack.
Ingredients
Ingredients
- 200 g unsalted butter, softened
- 100 g granulated sugar
- 4 large egg yolks
- 250 g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is pale and fluffy, which helps incorporate air for a tender texture.
- Add Egg Yolks: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. This enriches the dough and adds moisture.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and fine salt to ensure even distribution of the leavening and salt.
- Combine Mixtures: Gradually add the dry ingredients to the butter mixture, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender and flaky.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which helps the cookies hold their shape during baking.
- Preheat Oven and Shape Dough: Preheat your oven to 325°F (165°C). Roll out the chilled dough to about 1/2 inch thickness and cut into rounds with a cookie cutter or glass.
- Prepare Molds: Place the dough rounds into greased muffin tins or silicone molds to give the cookies their characteristic shape and support during baking.
- Bake: Bake for 18 to 20 minutes until the cookies are lightly golden on the edges, indicating they are cooked through but still soft inside.
- Cool: Let the cookies cool in the molds for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Make sure the butter is softened but not melted to ensure the right texture in the dough.
- Do not overmix when combining the dry and wet ingredients to avoid tough cookies.
- Using silicone molds or greased muffin tins helps the cookies keep their distinctive Palet Breton shape.
- Chilling the dough is crucial for easy handling and better texture.
- Store cookies in an airtight container to maintain freshness.
