Gateau Breton Aux Pommes Recipes

GATEAU BRETON

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
• Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
• Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
• Press dough into the prepared pan with your hands. Brush glaze on top.
• Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

GâTEAU BRETON

Steps:

• In a small pot over medium-high heat, combine prunes, rum and 2 tablespoons water. (Use 1 cup/240 milliliters water if using dried apricots.) Cook until most of the liquid has been absorbed (about 5 minutes for prunes, 10 to 15 for apricots). Use a fork to mash into a thick purée. Cover and chill.
• In a food processor, pulse to combine flour, sugar and salt. Add butter and pulse until mixture resembles bread crumbs. Add 5 egg yolks and pulse until mixture comes together as a dough. Divide in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
• Heat oven to 350 degrees. Grease and line an 8-inch round cake pan with parchment paper. Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spread prune or apricot purée across dough, leaving 3/4 inch border around outside edge. Roll second piece of dough into an 8-inch circle, transfer to cake pan, press around outside edge to stick the pieces together and seal in fruit purée.
• In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, about 50 minutes (cover with foil if cake is browning too quickly). Cool in pan 15 minutes. Flip onto a plate, then invert onto a wire rack and let cool completely.

GATEAU BRETON AUX POMMES

Steps:

• For salted caramel sauce:.
• Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
• Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes.
• Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
• Remove from heat and mix in butter and salt.
• Pour caramel sauce into a small heatproof jar or bowl; let cool.
• For cake:.
• Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside.
• Heat 2 tablespoons melted butter in a large skillet over medium heat.
• Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes.
• Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
• Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
• Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
• Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
• Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes.
• Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
• Serve cake with caramel sauce and creme fraiche.
• DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.

GâTEAU BRETON AUX POMMES

Steps:

• Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes. Remove from heat and mix in butter and salt. Pour caramel sauce into a small heatproof jar or bowl; let cool.
• Place rack in middle of oven and preheat to 350°F. Butter and flour cake pan; set aside.
• Heat 2 tablespoons melted butter in a large skillet over medium heat. Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
• Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl. Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
• Pour half of batter over apples in cake pan, top with remaining apples, then pour remaining batter over. Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
• Serve cake with caramel sauce and crème fraîche.
• DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.

FAR BRETON AUX POMMES (APPLE PIE)

Steps:

• Peel and slice the apples. Put the apple - slices in a casserole dish, add the butter and 70gr sugar and bake for 15 minutes at 350°F.
• Meanwhile, beat the eggs, with the rest of the sugar. Add the milk and the flour to make a soft dough.
• Allow the apples to cool.
• When apples are cooled, put the batter on top of the apples and bake for 60 minutes at 350°F.