• Place your Flower Tray on the top of your Medium Perforated Baking Sheet. Set aside
• Preheat oven to 340F/170C.

PALET BRETON PREPARATION

• Place the egg yolks and sugar into the bowl of your stand mixer with the whisk attachment on and start beating on medium speed until light and fluffy (about 3 minutes).
  4 egg yolks, 6 oz sugar
• Change the whisk to the paddle attachment and incorporate the softened butter on medium low speed. Mix until you obtain a soft paste (about 2 minutes).
  7 oz butter
• Combine the all-purpose flour, baking powder and sea salt. Continue to mix on medium low speed until you get a soft dough (about 2 minutes) Scrape the bowl when needed. IMPORTANT: Do not over mix, you will not obtain the same texture once baked.
  9 1/2 oz all-purpose flour, 4 tsp baking powder, 1/16 tsp sea salt
  
• Transfer the dough to your Pastry Bag with the round tip on. Pipe your biscuits (1/2" / 1.5 cm) directly in your Flower Tray.
  

BAKE!

• Bake for 20 minutes at 340F/170C, until just beginning to turn golden around the edges. (Every oven heats differently, monitor your biscuits from 18 minutes). NOTE: They will be soft out of the oven, that's normal as they will harden when they cool down.
  
• Once your French Buttery Biscuits (Palets Breton) are out of the oven, let them cool down completely in the mold before unmolding directly onto your cooling rack.
  
• NOTE: Wash your mold, then dry it in your turned off oven to remove any drops of water.

CHOCOLATE DECORATION

• Place the ruby chocolate chunks into the Mini Round Mold and heat in the microwave for about 15 seconds at a time (45 seconds total). Stir in between. Set aside or transfer to a Pastry Bag. Repeat this step for the white chocolate (30 seconds total).
  4 oz ruby chocolate chunks, 1 oz white chocolate chips

ASSEMBLY

• Pipe some white chocolate on each flower disk and let it lightly set in the refrigerator for 10 minutes. Then, pipe the ruby chocolate for the petals all around.
  
• Carefully return each biscuits inside the Flower Tray following the pattern, so it is in contact with the chocolate. Refrigerate for 30 to 45 minutes.
• Once the chocolate has set, peal your mold to enjoy your French Buttery Biscuits. Bon Appétit!