Breton biscuits
6 servings
120 minutes
Breton biscuits are not at all Lenten cookies, as one might think. They are dry crispy pancakes with filling. Their appearance is associated with the need for Breton sailors to take food with them on a voyage, which they wrapped in just such dry pancakes.
1
Pour 3.2% fat milk into a bowl. It should be at a temperature of about 36 degrees. In a warm environment, all ingredients mix faster and 'become friends'.
- Milk 3.2%: 225 ml
2
Pour the cream into the same bowl. The cream should be at the same temperature as the milk. Mix them together. You can first mix the milk and cream, then heat the mixture on the stove to 36 degrees.
- Cream 35%: 125 ml
3
Add 5 ml of vegetable oil. This will give the dough elasticity. To make very dry pancakes like in Brittany, do not add oil. Add baking soda, a pinch of salt, sugar and mix until fully dissolved. Add two eggs and whisk everything together.
- Vegetable oil: 35 ml
- Soda: pinch
- Salt: to taste
- Sugar: 15 g
- Chicken egg: 6 pieces
4
Add flour: start with 80 grams of premium wheat flour and 40 grams of buckwheat flour. Mix the dough with a whisk.
- Wheat flour: 80 g
- Buckwheat flour: 40 g
5
Then blend the dough with a blender to ensure there are no lumps left. Monitor the consistency of the dough. Try pouring it with a ladle. If it flows like water, add another 10-20 grams of wheat flour, blend again, and check the consistency once more. If the dough is too thick—add a little water. The correct consistency is liquid but thicker than water. The dough should flow slowly and be quite sticky. Cover the dough with foil and place it in the refrigerator for an hour.
- Wheat flour: 80 g
- Milk 3.2%: 225 ml
6
In an hour, the dough will darken and become very uniform.
7
Grease the hot pan with vegetable oil and then with lard. Pour a ladle of batter into the center of the pan and swirl the pan around to spread the batter evenly.
- Vegetable oil: 35 ml
- Salo: 15 g
8
Once the surface of the batter stops being liquid, the pancake can be flipped.
9
With butter in the dough, pancakes will dry out slowly, and they can be stacked before filling. If no butter is added to the dough, you need to wrap the filling immediately after removing the pancake from the pan; otherwise, it will break. Spread aioli on the pancake, sprinkle with cheddar cheese, add roast beef, and season with salt and pepper. Any filling can be used. The main thing is to fold the galette correctly.
- Aioli sauce: 90 g
- Cheddar cheese: 120 g
- Roast beef: 120 g
- Salt: to taste
- Ground black pepper: to taste
10
Pour a raw egg in the center, carefully wrap the pancake like an envelope, and secure the edges with toothpicks. This is to prevent the pancake from unfolding in the oven. You can grease the edges with melted butter to keep them soft. For a crispier option, do not grease.
- Chicken egg: 6 pieces
11
Set the oven temperature to 160–170 degrees, place the galettes inside, and watch for the egg whites to set. This will take about 8 minutes. Remove the skewers from the finished galette.