When my friend, Joshua, told me he had the perfect French recipe to use up egg yolks for this series, I was overjoyed. It’s my absolute favourite French biscuit: it’s buttery, but not too heavy or sweet. What’s more – like macarons – they’re addictive.
If you don’t know Joshua already, you soon will. He was the one who came up with that magnificent macaron for the Royal Wedding macaron procession. So let’s bring on the royal trumpets to welcome Joshua to the guest recipe egg yolk series. Ladies and Gentlemen, let me hand you over to the Monsieur himself…
I’m Joshua Alan, a food blogger for “Just Eat!” and aspiring pastry chef. Currently, I live and study French in Normandy, France, which I will terminate this coming June. In the United States, I am a college study and small business owner, a baking and cake decorating business, in Nashville, Tennessee. I absolutely love all things sweet! Just about everytime I walk the streets of my French city, I am trying a different pastry! It’s magical. A world without dessert is not a world that I want to live in. My blog is all about these adventures and recipes inspired by the travels of my taste buds!
This recipe is a favorite of mine and is a great way to use up all those left over egg yolks! Le biscuit breton is a specialty of Bretagne, France, located just below my current city. These cookies are rich, sweet, and buttery. What more can you ask for? The smell as they bake is entirely intoxicating, but does the taste no justice! I could seriously eat an entire batch by myself, and I have.
Recipe: Les Biscuits Bretons
3 Egg Yolks
1 1/4 cup Sugar (125 g)
1 cup Butter (Room temp) (230 g)
3 cups Flour (370 g)
1/2 tsp Salt
1 tbsp Water + 1 Egg Yolk
Makes 4 Dozen Cookies
1. In a clean bowl, place 3 egg yolks, the butter, and the sugar.
2. Mix until fluffy.
3. Add in flour and salt, mix well.
4. Turn dough out onto floured surface and form into a ball. Add water, if needed.
5. Wrap dough in parchment paper or plastic wrap, than place in the fridge for 30 minutes.
6. Roll dough out to approximately 1/6″/ 4 mm thick.
7. Using a cookie cutter, preferable a fluted one, cut the dough and place on a baking sheet.
8. Mix water and egg yolk, then brush each cookie with the mixture.
9. Using a fork, drag the tips across the top of the cookies, making a criss-cross pattern.
10. Bake at 350F/180C for 10-12 minutes.
Many thanks, Joshua, for joining in the egg yolk recipe collection with my favourite French biscuits. Don’t forget to drop by Joshua’s blog, “Just Eat!” for many more delicious French-inspired treats. At the moment he’s travelling around Europe, so we’re looking forward to hearing all about his adventures!