Skip to content

July 8, 2018

22

#Paris in July Biscuits Breton

by N@ncy

  • Biscuits Breton with Lemon Curd
  • …topped with whipped cream
  • ..meringue in photo but I prefer crème chantilly

 

  1. After dieting for 5 months
  2. ….it is time to bend over the saddle…and let go of the reins!
  3. This month during #ParisInJuly
  4. …I want either to
  5. bake, broil, braise,’buver’ (drink wine or cocktail)
  6. something French  every day!
  7. I’m using La Petite Cuisine à Paris by R. Khoo. (see Amazon).
  8. It is time to celebrate the summer and its fruit and fresh veggies
  9. …..before you know it it will be winter here!
  10. This is a delightful cake to enjoy
  11. …as a special treat for 14 juillet!
  12. I made the lemon curd ( see post July 3)
  13. Now it is time to make the basic biscuits Breton.
  14. To assemble, place a generous tablespoon of the lemon curd
  15. on top of the biscuits, followed by the whipped cream.
  16. Oven: 170 C (330 F) – 12-15 min

 

Biscuits Breton

  • 3 egg yolks ( in photo 2 yolks…but you must use 3!)
  • 125 gr softened butter
  • 200 gr flour
  • 100 gr sugar
  • 1 tsp baking powder
  • zest of 1 lemon
  • pinch of salt

Preparation:

  1. WHISK  butter, sugar, salt and zest  until a pale yellow color
  2. … add yolks and continue to WHISK.
  3. CHANGE  to DOUGH utensil
  4. …add flour and baking powder into batter —> MIX
  5. Wrap dough in cling foil.
  6. Chill 4 hrs or overnight
  7. Roll dough out to a 1/2 inch thickness
  8. ….and use  culinary circle forms to make a perfect round biscuit!
  9. Don’t remove the biscuit out of the form.
  10. Bake the biscuit in the form on a cookie sheet
  11. 170 C (330 F)  12-15 min  until golden.
  12. Ready to roll…!

 

Notes:

  1. Conclusion: this recipe will make shortcakes.
  2. I used a biscuit cutter  to make the rounds
  3. I cooked the biscuit in the cutter.
  4. Later I used the cutter again to help me layer the cake with
  5. lemon curd….topped with whipped cream
  6. If you let the cake stand…(see photo) the curd will ooze
  7. and cover the cake giving it an elegant look!

Preparation:

 

Bon appétit!

 

Still  very hot in The Netherlands..

…enjoying a Crème de Cassis Spritzer!

 

Read more from Uncategorized
22 Comments Post a comment
  1. Jul 8 2018

    Yum yum!!

    Liked by 1 person

    Reply
    • Jul 8 2018

      It took me 3 days to make that little cake treat!
      1. lemon curd
      2. pâte sablée dough and chill in fridge overnight
      3. bake biscuits + assemble ‘le gâteau’ + coffee….
      whew!

      Liked by 1 person

      Reply
  2. Jul 8 2018

    Your little cakes must be delicious. I love lemon curd, and always adore tarte au citron in French patisseries. I’ve never seen this particular pastry there.

    best… mae

    Like

    Reply
    • Jul 8 2018

      I substituted the short pastry dough used for tarte au citron with a shortcake texture. I prefer the taste of cake and lemon curd is great on anything!

      Like

      Reply
  3. Jul 8 2018

    Delicious, creamy, lemony, buttery – does it get much better?

    Like

    Reply
    • Jul 8 2018

      This is my all time favorite French treat! This was my ‘cooking challenge’ for the first week of #ParisInJuly (see blog post 01 July) Thanks for stopping by the blog.

      Like

      Reply
  4. Jul 8 2018

    The little cakes look so good. I would never have the patience to bake like that. Enjoying your posts!!

    Like

    Reply
    • Jul 9 2018

      When I cooking…I love the planning, shopping, chopping, cooking and cleaning involved in making a meal can feel like it takes forever. That’s because it does. But at the end I can sit back and enjoy this delicious cake…with lemon curd!

      Like

      Reply
  5. Jul 9 2018

    Oh they look wonderful! Your three days of work paid off. I do love lemon curd so much.

    Like

    Reply
    • Jul 9 2018

      If I made this recipe again I be finished in a flash. It was just the adventure that took so much time. Will it rise? Will it be too dry? How do I make a perfect circle? Why does the lemon curd take so long to thicken? Yes, as Linda @ A La Carte ( see about comment)….you have to be patient but it is worth it!

      Like

      Reply
  6. Jul 9 2018

    That looks really delicious!

    Like

    Reply
    • Jul 9 2018

      As I sit here…I still can taste the tangy lemon curd I think what Proust had with Madeleines….I have with Biscuits Breton! Thanks for your comment!

      Like

      Reply
  7. Wow, looks wonderful, and I am sure it tastes delicious. Wish I was there for a taste. Quite impressive.

    Like

    Reply
    • Jul 9 2018

      Thanks so much for you comments! You can make them yourself…and it doesn’t take 3 days.
      Just make páte sablée the night before (chill in fridge)…and the rest you can do in the morning and have these treats with afternoon coffee!
      Quite impressive? …so are Belgium’s Red Devils. Sorry that Sweden is out of the competition. But heh, the Dutch didn’t even qualify! Tuesday the dicisive match BEL-FR. If BEL wins….I think they will beat the rest and become World Champion! The Dutch have never achieved this in all their years! Good luck tomorrow….I’ll be watching TV!

      Like

      Reply
  8. Maybe I will try one day, although I am not very good at baking cakes.
    Great achievement for the Red Devils. Yes, let’s keep our fingers crossed tomorrow. I think they have a pretty good chance of winning it all!

    Like

    Reply
  9. Jul 10 2018

    Thank you for this, Nancy. It looks divine. Oh, that lemon! I never thought of baking in the form. Terrific!

    Like

    Reply
    • Jul 10 2018

      These pastry rings are so handy! You can find them on Amazon! I could never get the whipped cream topping looking so perfect with the rings!

      Like

      Reply
  10. Jul 14 2018

    my mouth is watering with desire… This is what I love about arriving in Paris… being treated to such delights.

    Like

    Reply
    • Jul 14 2018

      Thanks for your comment, Tamara. I try to recreate the “Paris feeling” at home.
      I have another patisserie post ready for #ParisInJuly2018 !

      Like

      Reply
  11. Molly Totoro
    Jul 15 2018

    These look absolutely delicious – and the perfect summer treat! I’m not sure I am brave enough to tackle this recipe right now, but I am definitely checking out the author’s cookbooks (My Little French Kitchen is calling my name). Perhaps I will gain culinary courage after reading them 🙂

    Like

    Reply
    • Jul 15 2018

      So glad you enjoyed this post….never fear Rachel Khoo wll help you make this cakes perfectly!
      Have a look at post 03 July ….I made her recipe for Lemon Curd that was perfect!
      Thanks for your comments 🙂

      Like

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Note: HTML is allowed. Your email address will never be published.

Subscribe to comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: