The palet Breton got dressed up – Pistachio palet breton dressed with mascarpone cream, raspberries and raspberry coulis
Le palet breton s’est habillé – Palet breton à la pistache garni de crème au mascarpone, framboises, et coulis de framboises
Some days are a little more morose than others, and lately my mood has been affected by many things and partly by the San Francisco weather…I hate to talk about weather changes, because I think it is a little annoying to hear, and it sounds like “old bored people’s” discussions and if I look at last year posts around this time of year, it was the same thing…the fog rolling in. Everyone talks about the weather in this city because it changes so fast and every district or neighborhood has its own micro climate…and honestly when buying a house in the city you want to make sure you are not in a “fogged in” area, if you do, you better love wearing ski jackets in June. So when it rains, or you need a little quick fix to cheer you up, make palets, they’re easy to make and so delicious!
You might not be familiar with France and its beautiful and picturesque rainy North Western region : la Bretagne (Brittany), they have amazing seafood specialties and many others like this palet breton.
Palet breton is a dry cookie made with a pâte sablée and demi-sel butter. Brittay is famous for galettes bretonnes, palets and other buttery cookies (and crêpes of course). You can find so many brands of those delicious cookies in the supermarkets, so being far away from French supermarkets, I figured I better learn how to make them if I ever want to eat some.
Usually palet breton is about 1.5 com thick, so a little thicker than the ones I made. As any “dry cookie” they’re delicious and very enjoyable with a tea or coffee, or as a little snack. This time, I wanted to “dress them up”, turn them into a little bite as a dessert…and add some extra crunch to it, by adding pistachios. if you don’t have butter demi-sel, use regular butter and add fleur de sel.
Ingredients for about 18 palets
for the palets
- 7 oz (or 200 g) flour
- 3.52 oz (or 100 g) butter demi-sel, cubed
- 2.82 oz (or 80 g) sugar
- 2 yolks
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2.11 oz (or 60 g raw pistachios, roughly chopped
for the mascarpone cream
- 7 tbs mascarpone
- 7 tbs fromage blanc
- sugar to taste
for the raspberry coulis
- 14 oz (or 400 g) raspberries
- 5.29 oz (or 150 g sugar) or more if the raspberries are not very sweet
- 1 tsp lemon juice
In a mixing container, mix flour and baking powder. Add butter and mix carefully from the tips of your fingers incorporating it to the flour mixture. Separately mix yolks with sugar and vanilla extract and add to the flour. Form a uniform ball. Spread with a rolling pin in a 1.5 cm sheet. Cut with a small cookie cutter or glass (the cookies are usually thick and small, about 5 cm diameter). Bake in a parchment paper or silpat for about 15 min at 360F. Let them cool.
For the mascarpone cream, just combine all ingredients together.
For the coulis, combine all ingredients in a blender. Filter coulis through a sieve to remove the seeds.
Place a generous amount of mascarpone cream on top of a palet. Add raspberries and top it with coulis and chopped pistachios.
This entry was posted by silvia on June 12, 2010 at 3:34 pm, and is filed under Desserts, Express - Less than 30 minutes. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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- A flavor of Belgium – Spéculoos with almonds and cinnamon essential oil
- Birthday treat – Verrines of pain d’épices, peach compote and fromage blanc mousse
- Mango-Tango – Mango pudding with coconut milk and raspberries
- Vincent and his “lait ribot” – Wild mushrooms, rutabagas quiche with farmer’s cheese and buttermilk
twice “D”:delicate and delicious!
come to romania,it’s a hot-hot day of summer!i think everything boils…
What a lovely way to dress up this pretty cookie. If I am not able to find fromage blanc, is there something I could use as a substitute?
I just got the most gorgeous raspberries at the farmer’s market… love these palets of yours… can’t wait to give them a try as a change from shortcrust!
Ah, so this is sort of a French version of a shortbread cookie, which uses pate sablee? Beautiful use of the raspberries, I think they may be my favorite fruit (though they have stiff competition from blackberries!)
Your desserts are so sophisticated…they make my cupcakes look like children toys! So beautiful and I’m sure delicious.
Every good cookie need a makeover now and again! This is so beautiful and scrumptious sounding. I love the idea of pistachios with raspberries! They look like they should be served at High Tea!
Quelle belle recette simple, estivale et haute en saveurs! Ça doit être diablement bon!
MMMMM! Les couleurs sont merveilleuses! Ils ressemblent à de petites tartes, mais sans la crème pâtissière (car la crème pâtissière et moi on ne s’aime pas trop). Il me semble que c’est un mariage Italo-Breton bien réussi
What a lovely dessert. And not that difficult to pull together if you have the sables made and in the freezer.
J’ai toujours adoré les palets bretons; et lorsque je suis venue vivre aux US, j’ai du m’en passer, ce qui a été sans doute bénéfique pour ma ligne; l’idée de leur ajouter des pistaches est excellente et la présentation du dessert est ravissante. Comme on dit, tu l’as ennobli.
il fait chaud au Liban en été; je me rappelle San Fransisco quand je venais voir mon frère en Juillet et je caillais tellement, je voulais mettre le chauffage, et lui, étant un homme typique, trouvait ça parfaitement bizarre.(il habite sunset, ou le fog passe son temps)
oui le shankleesh c’est comme le feta, et on peut le faire avec du yaourt de vache ou de chèvre
Perfect! These are wonderful cookies, love them. And they dress up well:)
I have to tell you I just took a sleugh of pictures of raspsberries they are my all time fav in everything….this is heavenly would love it for sure!
Oh this sounds just lovely, and looks beautiful. I love that you are recreating the dessert from France, and you did it so perfectly!
I want to try your recipe for the palets, they look so good with the mascarpone and raspberries, beautifully photographed,thanks for sharing this sweet recipe.
I love how you added pistachios to the palets. I’d love it with tea on a dreary day or dressed up with raspberries and cream. Yummy! And I know what you mean about SF – last time I was there – visiting USF – the fog rolled in and we were totally not dressed for it and were not happy campers!
Aren’t these look amazing! Totally seducing….. I think I need a bigger door way after this. hehe….. You have a wonderful & yummy weekend!
Fantastic dish. Love the beautiful presentation. My kind of cookie. Just lovely on the dish…wonderful photo.
Great combo of the raspberry coulis and the mascarpone cream. Bravo!
Hope the sun shines bright for you soon!
Love the way to refaced the cookie, looks absolutely delicious, wrote down the pistachio cookie recipe, thanks
Silvia! What an elegante dessert. I am sure I would luv the palet breton as it sounds prefect with coffee/tea.
You’re so right-on about weather talk. But sometimes it’s safe when there’s nothing to say (LOL!) =)
Wow this is a fabulous treat!! Great presentation
positively stunning image of an incredible pastry! your marscapone cream and raspberry coulis are just perfect together!
This definitely takes it upa notch:D
These look like they’re ready to party! Fantastic photos.
I can’t wait for it to rain so I can make palets. I love the way you dressed it up! It looks almost too good to eat.
I have not tried palets before but I would love to after looking at them….looks gorgeous! The raspberries dress-up must be making good to the savory-nutty cookie
The cookies alone are fantastic – I just love pistachios, but you’ve taken them to a new level, with the mascarpone and raspberries! Beautiful presentation and photographs!
Yah. I don’t like talking about weather if I don’t need to.
Back to cookie. You can a good cookie stylist!
You have gone over the top with this…cookie! I love the addition of raspberries on the top of this cookie. Looks so delicious. How can you go wrong with raspberries and pistachios!
beautiful cookies! love that you used pistachios and great use of raspberry in the season.
a perfect party food on my list!
You are absolutely amazing! This is unbelievably amazing!
mmmm, yummy! i love pistachios in desserts! looks amazing!
When I saw this on Foodbuzz, my exact thought was, “Palet what now? I don’t know what that is, but it looks incredible.” Beautiful! I will have to try this sometime.