Here's a delightfully indulgent dessert made with strawberries (ideally in season), homemade palets bretons (French Breton butter biscuits) and cream — whipped or custard-style, to taste. 100% guaranteed yum.
How do you assemble the strawberry sundae?
Ingredients
Palets bretons (Breton butter biscuits)
Vanilla custard or whipped cream
Strawberries
Ready-made strawberry coulis (optional)
Icing sugar or regular sugar
Method
In small glasses, layer the crumbled palets bretons, the custard or whipped cream, and the strawberries sliced into rounds and lightly sweetened with icing sugar.
Drizzle with strawberry coulis and serve chilled.
How do you make homemade palets bretons?
Ingredients (serves 6)
2 egg yolks
80 g sugar
80 g salted butter
140 g flour
6 g baking powder (½ sachet)
2 sachets vanilla sugar
Method
Mash the butter with a fork until soft and creamy.
Beat the egg yolks with the sugar until the mixture turns pale. Fold in the softened butter, then the flour mixed with the baking powder. Shape the dough into a log, wrap it in cling film, and refrigerate for about 2 hours.
Cut the log into thick slices and place them in mini tartlet or muffin moulds so they hold their shape while baking.
Bake for 15 minutes at 170°C (340°F). Let the biscuits cool on a wire rack and store them in an airtight metal tin.
Simple and delicious!
Frequently asked questions
Can the palets bretons be made ahead of time?
Yes, they keep well in an airtight metal tin, which makes it easy to prepare them in advance.
Can whipped cream be replaced with custard?
Yes, the recipe works just as well with vanilla custard as with whipped cream, depending on preference.
How long should the palets bretons dough be refrigerated?
