Breton shortbread for Easter

6 pers.
Breton shortbread for Easter Paysan Breton traditional butter

Ingredients for :

6 people

Breton shortbread:

150 g Flour
Egg yolk
2 Units Egg yolks
Caster sugar
70 g Caster sugar
Baking powder
1 Bag Baking powder

The dark chocolate diplomat cream:

25 cl Milk
Egg yolk
2 Units Egg yolks
Caster sugar
30 g Caster sugar
20 g Maïzena
Dark chocolate
60 g Dark chocolates
2 Sheets Gelatin
The Whipping Cream Paysan Breton
15 cl The Whipping Cream Paysan Breton

Method :

  1. Breton shortbread:
  2. Mix the softened butter with the sugar. Add the egg yolks and mix.
  3. Then add the flour and baking powder, mix and stop as soon as the dough is homogeneous like a shortbread dough.
  4. Roll out the dough between two sheets of parchment paper to 1cm thick and place in the freezer for 1 hour.
  5. Preheat your oven to 170°C with the fan on.
  6. Remove the shortbread from the freezer, let it come to room temperature for 5 minutes so it can be easily cut.
  7. Butter a 20cm circle mold and cut out the shortbread with a cookie cutter. Place it on a baking sheet lined with parchment paper.
  8. Bake for 15 to 18 minutes, it should be golden and soft in the center.
  9. Immediately remove the mold and let it cool completely on a rack, the shortbread will continue to cook after coming out of the oven (it will harden).
  10. For the diplomat cream:
  11. Rehydrate the gelatin in a bowl of cold water for 15 minutes.
  12. Make a pastry cream by whisking the egg yolks with the sugar. Add the cornstarch and mix.
  13. Meanwhile, bring the milk to a boil. Pour the hot milk over the eggs, mix vigorously and pour everything back into the saucepan.
  14. Over medium heat, whisk until the cream thickens to obtain a smooth pastry cream. Off the heat, add the well squeezed gelatin and mix vigorously to incorporate it well.
  15. Finally, add the chopped dark chocolate (50 to 70% cocoa) and whisk until completely incorporated to obtain a smooth cream. Transfer to a wide-bottomed container for faster cooling, cover with plastic wrap and let cool in the refrigerator for at least 1 hour.
  16. After cooling, whisk the pastry cream to make it smooth again. In a cold bowl with a cold whisk, whip the liquid cream until soft peaks form. Then fold the whipped cream into the pastry cream (with a whisk or spatula). Quickly pipe it with a 14mm serrated nozzle.
  17. For assembly:
  18. Place the cold Breton shortcake on a flat surface. Pipe the chocolate diplomatic cream to cover the Breton shortcake (leave at least 1cm from the edges). Then place chocolates or any other Easter decorations on top of the cream.
  19. Remember to take the tart out 20 minutes before serving.

Paysan Breton tip

You can add strawberries or other toppings to the shortbread according to your desires!

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