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.
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.
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).
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).
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.
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.
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.