Tag Archives: biscuit

Differences between “Palet Breton” & “Galette Bretonne”

27 Jul

Might be a stupid post, but actually i have always wondered what was the differences between these two delicacies from Brittany (West part of France).

Galette bretonne and Palet breton are both made with the same ingredients: egg yolks, sugar, flour, salted butter (or salt and butter) and yeast. After you usually add vanilla, but as any biscuit you can have different flavors like lemon, chocolate…

There are actually 3 main differences between the two in how you prepare them.
– First, the “Palet” is 1.5 cm thick while the “Galette” is thiner.
– Secondly, you use butter in the mold when you prepare the Galette, while you don’t for the Palet, which gives it this sandy aspect.
– Thirdly, you add egg yolk on the top of the Galette to make it brown in the oven.

Now, I’ve tried one from ChocoArt. This one was with a lemon flavor, but i was quite disappointed because the lemon overtook the salted flavor that is so special about these delicacies. This was more like a lemon biscuit.

Sandwich Ice-cream

14 Dec

Another weird thing invented by Asians, the sandwich ice-cream. The biscuit is salty, and the ice-cream is really creamy with a little of vanilla. Ok but not fantastic.

Shanghai Rose Biscuit

8 Dec

I was offered a Rose biscuit from Shanghai, so i tried it. It’s between a “sablé” and a nougat. Really sweet and the rose taste isn’t too strong, which is quite good because i think that rose can easily be disgusting if it’s too strong. It seems that Chinese and Taiwanese typical pastries are either crumbly or “feuilleté” (i don’t know the proper translation).

Lalos 2

13 Nov

Again i went to Lalos shop. I needed some bread for Foie Gras, so i took 2: the Longuet and honey bread. With this, i tried the plain biscuit and a flan.

The Longuet is really good alone in fact. It’s too strong to go with Foie Gras, but i loved its aroma. Crispy as it should be. Yum Yum. Better than the one i usually buy in Paris.

The Honey Bread. Also really nice and goes well with the Foie Gras. The honey flavor isn’t too strong and sweet, so it just gives a little touch to the bread. Also really good, but i prefer the Longuet for everyday meals.

Biscuit. Hum, it seems that Lalos isn’t good at baking biscuit. The Palet breton wasn’t that good last time, and this plain sablé was really not interesting at all. I forced myself to finish it. Not good, it doesn’t have any taste.

The Flan. Nice one, the pastry was a little hard which was great, but i prefer flan a little less cooked. But i had trouble to ask for it. I mean, it was written “flan” at the counter, so i said it normally, but the women made me repeat 3 times and then she pointed at an “éclair”. Huuum, yeah, that’s nearly that… ^^” that’s nice to show off how frenchy the bakery is and use a lot of French terms, but if it crumbles down at the first word you pronounce for a cake, i don’t see the point of doing it. Just to say (yeah yeah, i love to criticize again, i know).

Taitung Buddha’s hair fruit Biscuit

18 Oct

A long name, but i don’t know how it’s called. I just know that’s a specialty of Taitung, because there are a lot of Buddha’s hair fruit. As this is one of my favorite fruit, i had to buy the biscuit, which i thought would be like a pineaplle cake, but with Buddha’s hair. I was quite right. Of course, the biscuit is less dry than the pineapple cake and less crumbly, but still you can find this filling paste that you also have in the pineapple cake. This is quite good, even though i don’t think that it tastes like the fruit at all. I think i’ll buy them again if i return in the area.

Hualien cakes

17 Oct

Here are some typical cakes or biscuits from Hualien. Unfortunately i couldn’t buy fresh mochi, so i bought this. They are filled with Taro (some kind of sweet potato). I prefered the red one to the green one. I could have been really great if it wasn’t too sweet.

Pineapple Biscuit

22 Sep

Someone gave me this traditional biscuit, so of course i had to taste it! After being disappointed by their dessert so far, i had to tried biscuits to see if it was better (for a westerner point of view).

The biscuit in itself isn’t salted at all and less dry that our biscuits. It is also less sweet and more friable. The inside is like some fruit paste, really sweet, so it compensate the bland taste of the biscuit. However, it doesn’t really taste like pineapple. It’s really sweet, a little bit too much so it overcomes the taste. But so far that’s the best Taiwanese biscuit i have eaten, so i still have hopes!

Next time i will try to buy some brioche, because they use a special flavor that makes it a lot more softer, so i want to try.

Eric Kayser Taipei

20 Sep

I tried the Brioche and a “sablé”, a simple one with butter (again in the description in the shop, i recognized “milk”, as if it was something healthy…).

The sablé was nice, but i would have baked it a little longer i guess. Otherwise the taste is great, you can smell the butter but not too much, and the sugar too on the border of the biscuit. Nice but not unforgettable.

The Brioche was with chocolate and orange peels. I didn’t expect the orange peels, but it was really nice. The flavor is here again, but it was starting to dry a little at each end of the brioche, so maybe add a little butter and also make it softer.

In the end, the shop is quite like in Paris (good but not awesome), except that the bread is twice as expensive as in France (100TWD) and that the “baguette” is more expensive than unconventional breads like the curcuma or olive ones (that’s quite strange…). You also can find some Taiwanese bakeries i guess because they sell strange flavors that you can’t find in France shops.
However, their almond croissants look awful. I even wonder how they can present it to customers. It doesn’t look like croissant at all, just likea cake that was too cooked and you can’t even find the croissant shape.

Of another funny thing! They sell brioche that looks exactly like “biscotte” (continental toast)! We were looking at them and my friend was saying that she needed some for her breakfast, so she took it, and was surprised to find it was a brioche!

It’s quite expensive for here, so once it’s a while it’s ok. It cost me 210 TWD for one little bread, 1 brioche and one biscuit.

B2 Breeze Shopping Mall

MRT: Zhongxiao Fuxing

Croissants de Lune

23 Jul

Some biscuits i baked to finish my almond powder (yeah i had a lot of almonds). It tastes like Arab pastries, while it comes from East of France (Alsace again?). It’s called Mandelhernele/ croissants de lune (= Moon croissants). Well, i think it’s because of the orange that it has this taste. I used candied orange peels instead of the actual zests of an orange.
I took the recipe from Cakes in the city (nice pics by the way).

Ingredients for about 40 Croissants de Lune:
– 200g of almond powder
– 200g of sugar
– candied orange peels
– 3 eggs
– water
– almonds ( you can choose flaked almonds like i did or minced, like the real recipe)

Mix your almond powder, your candied orange peels, and the sugar. Add one by one the white eggs while mixing.
Preheat your oven to 180°C.
Prepare your greaseproof paper, make small balls with your pastry, cover with egg yolks and roll them in flaked almonds/minced almonds and give them the shape of a croissant. Put on your greaseproof paper.
Cook them for about 10 mn, wait for them to cool down before moving.

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D’autres biscuits cuisinés en même temps que les autres, pour finir ma poudre d’amandes (oui j’en avais beaucoup). Ils ont un gout de pâtisseries orientales, même s’ils sont originaires de l’Est de la France (l’Alsace encore?). Cela vient peut-être du fait que j’ai utilisé des écorces d’oranges confites à la place des zestes d’une orange.
J’ai pris la recette du blog Cakes in the city (qui a de belles photos en passant).

Ingrédients pour 40 croissants de Lune:
– 200g de poudre d’amandes
– 200g de sucre
– 3 oeufs
– eau
– amandes effilées/ hachées
– écorces d’oranges confites

Mélanger la poudre d’amande, les écorces d’oranges, le sucre. Ajouter les blancs d’œufs un à un en mélangeant.
Préchauffer le four à 180°C, le papier sulfurisé.
Faire des petites boules de pâte, les couvrir de jaune d’œuf et les rouler dans les amandes effilées. Leur donner la forme de croissants de lune et poser sur votre papier sulfurisé.
Cuire 10mn environ et attendre avant de les décoller du papier.

Green Lemon Shortbreads

22 Jul

To continue with green lemon~ You can keep them 2 weeks. I took the recipe from Mercotte (what would i do without her ^^).

Ingredients (~40 biscuits):
– 170g butter
– 120g of ice sugar (40g + 80g)
– 2 green lemons
– 1 vanilla sugar
– 250g of flour
– 2 soup spoons of cornstach
– sea salt

Wait for your butter to be at room temperature and then mix it with 40g of ice sugar until you get a cream. Then add your 2 green lemon zests, the lemon juice and the vanilla sugar. While miking, sift progressively the flour and cornstach, add the sea salt.

Make 2 sausages with your pastry with the diameter you want for your biscuits ( between 3/5cm), roll them in shrink-wrap and put 15mn in your freezer.
Preheat your oven to 180°C.
Cut slices, and put on greaseproof paper.
Cook them for about 13mn, let tehm cool down 10mn, and in a plastic bag, pour your 80g of ice sugar left, your biscuit and shake it!

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Pour continuer sur le citron vert (je deviens une addict du citron). Pratique pour les voyages, ils se conservent 2 semaines. J’ai trouvé la recette sur Mercotte (qu’est-ce que je ferais sans elle).

Ingrédients pour 40 biscuits:
 – 170g de beurre 
– 120g de sucre glace (40+80)
– 2 citrons verts
– 1 sachet de sucre vanillé
– 250g de farine
– 2 cuillères à soupe de maïzena
– gros sel

Attendre que le beurre soit à température ambiante et le mélanger au robot (la feuille, pas le batteur) avec le sucre glace jusqu’à obtenir une sorte de crème. Ajouter le zeste des citrons leur jus. Progressivement pendant que le robot continue de tourner lentement, ajouter la farine et la maïzena tamisée et le gros sel.
Faire 2 boudins du diamètre souhaité pour les boudins (3/5cm), les rouler dans un film plastique, et direction le congélateur pour 15mn.
Faire préchauffer le four à 180°C.
Couper en tranches et mettre sur du papier sulfurisé.
Cuire 13mn, attendre qu’ils refroidissent un peu 10mn, et dans un sac plastique, mettre les 80g de sucre glace restant, les biscuits, et secouer!

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