Name: Chocolate Bretons
Yield: Makes about 12 bretons
Cuisine: French
Ingredients: 250 g (9 oz/2½ sticks) unsalted butter; 15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped; 50 g (1¾ oz/⅔ cup) ground almonds; Egg wash (made from 20 g (¾ oz) egg, 6 ml (½ tbsp) milk and a pinch of salt); 150 g (5½ oz/scant 1 cup) Icing (powdered/pure) sugar, sifted; 30 g (1 oz/1¼ cup) cocoa powder; 160 g (5½ oz/generous 1 cup) plain (all-purpose) flour; 2 g (¼ tsp) sea salt; 60 g (2 oz) egg yolks (about 3 eggs)

Preparation info

Makes about
12
bretons

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Originating in Brittany these biscuits are similar to shortbread, but the addition of egg yolks makes them richer and more crumbly.

Ingredients

15 g (½ oz) fine dark (bittersweet) chocolate (70% cocoa solids), chopped
250 g (

Method

1 Melt the chocolate over a bain-marie (water bath). Put the butter and sugar into a bowl and beat until it is very light and soft. Gradually add the egg yolks and then the melted chocolate. Sift the flour and cocoa powder into a bowl and mix in the ground almonds and sea salt. Fold into the chocolate mixture, then place on a floured tray (sheet), cover and leave to rest for at least 2 hours in

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Chocolate Bretons

Ingredients

Method

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