Golden Pucks

The other day, I was on my way home and I just needed a little snack and a cup of coffee. I stopped into Financier, a fancy little pastry shop conveniently located at the top of the subway stairs in Grand Central. Being as they were out of my favorite flavor of macaron, I opted for a little plain cake called a "palet breton". It sent me over the edge - perfectly sweet and buttery, a little crumbly - I sat on the train in a trance, just tasting.

After I was done and had wiped my fingers on the inseam of my jeans, to avoid greasy streaks on the iPhone screen, I googled "palet breton", hoping to find a recipe. Nothing came up in English, and so today I tried again, availing myself of the "translate this page" button that the Google so nicely provides.

I did find one recipe that I think I'll try, and I might just write to Financier and ask them, unless you know of one and email it to me, but I did get some awesome translations, like this one!

Shuffleboard Breton - (courtesy of Google Translate)

Preparation: 15 min
Cooking time: 15-20 minutes

Ingredients (for about ten blanks):
- 1 egg yolk
- 60 g butter salt Ointment
- Milk
- 30 g sugar
- 75 g sifted flour

Preparation:

Blanch yellow with sugar, add butter, and pour one teaspoon of milk.
Add flour gradually, mixing, and form a ball.
Let stand in refrigerator 30 minutes.
Bondin form a long, and let stand 1 hour in refrigerator.
Cut a dozen pucks in the pudding, and place on a baking sheet lined with parchment paper.
Flatten with the palm pucks with his hand, and brush each pallet of milk.
Draw a fork braces on the surface of the pucks, and
Bake for 15 to 20 min at 200 ° C (th 6-7), so that the surface is golden pucks.

Butter salt ointment! Blanch yellow with sugar! Bondin form a long! Cut a dozen pucks in the pudding! I really am easy to please.