Breton shortbread with strawberries and Chantilly

recipe_Breton shortbread with strawberries and Chantilly_organic_butter_salted_250g_grand_fermage
  • Guests 4 people
  • Preparation 25 minutes
  • Cooking 10 minutes
  • Difficulty Medium

To make this recipe 

2D_250g_ORGANIC_SALTED_100%BRETON_BUTTER_face Salted organic moulded butter 250g Discover the product


  1. 125g semi-salted Grand Fermage organic 100% Breton
  2. 160g flour
  3. 100g sugar
  4. 3 egg yolks
  5. 1 packet baking powder
  6. 150g mascarpone
  7. 180ml single cream
  8. 3 tsp. icing sugar
  9. 200g strawberries

And don't forget to grade the recipe:


For the biscuits

  1. Add the sugar, flour and yeast into a large bowl.
  2. Gradually add in the softened butter in small pieces, mixing by hand.
  3. Add in the 3 egg yolks and mix until you can form a ball of dough.
  4. Roll out the dough over 2 sheets of baking paper, and cut into circles using a 6cm pastry cutter.
  5. 5. Leave the cut-out circles on the paper and bake for 10 minutes in a hot oven (180°C) until the biscuits turn golden brown.

For the whipped cream

  1. To make the Chantilly cream, whip the mascarpone, cream and sugar until you have obtained a light, airy consistency. Place in the fridge to set.
  2. Wash the strawberries and remove the leaves. Cut in half (or quarters for larger berries).

For dressage

  1. Top each shortbread biscuit with Chantilly cream and a few pieces of strawberry.

And don't forget to grade the recipe:

Enjoy our

Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!

Discover our recipes
Discover our recipes

To go further ...

Passion and love for cows at the heart of the breeder's profession

Discover our good farming practices

Discover our good farming practices

Discover our commitment to biodiversity!
Biodiversité Grand Fermage