Gâteau Breton Recipes

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GâTEAU BRETON



Gâteau Breton image

With its soft, buttery crumb, this classic French cake is similar to a giant shortbread, though moister and more tender. Its hidden prune filling is traditional, although you can use other dried fruit, such as apricot, instead. In France you sometimes even see bakers sandwiching melted chocolate or caramel between the layers. This keeps well if you want to bake it 1 or 2 days ahead. Store it well wrapped at room temperature.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 7

3/4 cup/100 grams pitted prunes or dried apricots (about 16)
2 tablespoons/30 milliliters rum
2 1/4 cups plus 2 1/2 tablespoons/300 grams all-purpose flour
1 cup/200 grams superfine sugar
Large pinch flaky sea salt
8 1/2 ounces/240 grams unsalted butter (2 sticks plus 1 tablespoon), diced, more for greasing pan
6 extra-large egg yolks

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.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 21 milligrams, Sugar 20 grams, TransFat 1 gram

GATEAU BRETON



Gateau Breton image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

1 pound all-purpose flour
1 pound sugar (1/2 pound powdered sugar and 1/2 pound granulated sugar), sifted
1 pound salted butter
10 egg yolks
1 tablespoon dark rum ("for respect" my teacher said)
1 teaspoon vanilla powder
1 egg
1 teaspoon water

Steps:

  • Place the flour on the counter and make a well. Cut up the butter and place the sifted sugars, butter, yolks, rum, and vanilla powder in the well. Work the well together.
  • Work in the flour then "fraisage" the dough, pushing it away from you on the counter with the heel of your hand. This helps schmear the butter into thin layers to make the cake flakey in the end. Chill the dough 30 minutes.
  • Preheat the oven to 360 degrees F.
  • Butter an 8-inch cake pan and line the bottom with parchment and butter the paper. Roll the dough out on a lightly floured surface to an 8-inch disk about 1/2-inch thick. Flip it over onto your hand and brush off the excess flour then place it in the pan. Brush the top with egg wash; then egg wash it again to get a thicker coating. Using a knife, decorate it with the traditional cross-hatching, or for restaurant presentation you carve a map of Brittany on the surface and do some angled lines all around the edge. Bake until golden brown, about 30 to 40 minutes. Let cool in the pan and serve in wedges.
  • I kept this recipe in the original metric measurements I was taught it in to show the relationship between the ingredients. Quatre-Quarts (meaning "four quarters") is a French cake shaped like a rectangle and all the ingredients (butter, sugar, flour, and eggs-oooo that would make a good book title, don't you think?) are of equal weights. My teacher, Chef Claude at La Varenne said you weigh the eggs and then match that measurement with the other ingredients.
  • If you look this up in the dictionary, Quarte-quarts translates to pound cake, the American version of a pound of 4 equal ingredients, but with air whipped in for leavening. This cake is dense and buttery with a big crumb, more like a shortbread than a cake.
  • You can do the mixing in a food processor but this recipe is the traditional way.

GATEAU BRETON



Gateau Breton image

You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.

Provided by Dolce-Danielle

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 8

Number Of Ingredients 6

6 egg yolks
1 tablespoon water
1 ½ cups all-purpose flour
1 cup butter, softened
¾ cup white sugar
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 38.9 g, Cholesterol 214.6 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 15.8 g, Sodium 170.1 mg, Sugar 18.9 g

CLASSIC BRETON BUTTER CAKE



Classic Breton Butter Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 9-inch cake

Number Of Ingredients 7

2 sticks (1 cup) unsalted butter, room temperature, cut into small pieces, plus more for pan
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large whole egg, lightly beaten, plus 4 large egg yolks
1 cup sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
  • Sift both flours, baking powder, and salt into a large bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
  • Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
  • Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
  • Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

GâTEAU BRETON



Gâteau Breton image

Categories     Cake     Food Processor     Mixer     Egg     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1/3 cup plus 2 tablespoons hazelnuts, toasted, husked
1 1/2 cups all purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
6 large egg yolks, beaten to blend
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
2 teaspoons milk

Steps:

  • Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 1 1/2-high sides; dust with flour. Grind nuts finely in processor. Sift flour, cornstarch, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup ground nuts; reserve remainder for garnish.
  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Set aside 1 teaspoon yolks for glaze; gradually add remainder to butter mixture, beating until fluffy. Mix in peel and vanilla. Add dry ingredients and mix until jut blended. Transfer to pan, smoothing top.
  • Mix milk into reserved 1 teaspoon yolk. Brush atop batter for glaze. Draw tines of fork across top of cake in crisscross pattern. Top with reserved nuts.
  • Bake cake until just firm to touch, about 45 minutes. Transfer to rack; cool. Turn out cake from pan; arrange top side up on platter. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)

GâTEAU BRETON AUX POMMES



Gâteau Breton aux Pommes image

In this indulgent cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

Provided by Mimi Thorrison

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1 1/4 cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink Lady or Braeburn; about 2 pounds), peeled, cored, sliced 1/2" thick
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Crème fraîche (for serving)
An 8"-diameter cake pan

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.

HAZELNUT GâTEAU BRETON (BRITTANY FRANCE)



Hazelnut Gâteau Breton (Brittany France) image

This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and some regions), and Brittany, France is my 38th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in Bon Appetit Magazine.

Provided by GiddyUpGo

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 1/4 teaspoons vanilla extract
1/2 cup hazelnuts, lightly toasted, husked
6 large egg yolks
1 cup salted butter, melted
2 cups unbleached all-purpose flour, divided
1 large egg yolk beaten with 2 teaspoons water (for glaze)
20 strawberries

Steps:

  • Preheat your oven to 325 degrees, and butter a 9-inch springform pan.
  • Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form.
  • Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder.
  • Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking.
  • Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard.
  • Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork.
  • Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries.

Nutrition Facts : Calories 543.7, Fat 31.9, SaturatedFat 16.2, Cholesterol 199.3, Sodium 210, Carbohydrate 59.4, Fiber 2.3, Sugar 33.3, Protein 7

BRETON BUTTER CAKE



Breton Butter Cake image

For dessert or breakfast, this supremely simple cake has a crisp, dense texture, similar to shortbread, that pairs perfectly with coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9-inch cake

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
1 tablespoon pure vanilla extract
6 large egg yolks
2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 large whole egg, lightly beaten
Strawberry Compote

Steps:

  • Preheat oven to 350 degrees. Cream butter and sugar in bowl of electric mixer fitted with paddle attachment until light and fluffy. Beat in vanilla and yolks one at a time, beating well after each addition. Add flour and salt; beat just until combined. Do not overmix.
  • Transfer batter to 9-inch tart pan with removable bottom; with small offset spatula, spread batter and smooth top. (If necessary, chill batter 10 minutes before smoothing.) Place pan in refrigerator 15 minutes.
  • Remove from refrigerator. Brush top with beaten egg, and mark a criss-cross pattern with a fork. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, about 50 minutes.
  • Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm. Serve with strawberry compote.

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  • To make the cake, put the flour, sugar and large pinch salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs. (Alternatively, put the flour, sugar and salt in a large bowl and stir to combine. Add the butter and rub together using your fingertips until the mixture resembles breadcrumbs.)
  • Add 5 of the egg yolks and pulse (or stir with a fork) until the mixture forms a dough. Tip the dough onto a work surface and divide it into 2 equal pieces. Wrap the dough in clingfilm and press each piece of dough into a flat disc. Transfer to the fridge for 2 hours or until firm.
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From mtpr.org


GATEAU BRETON APRICOT RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Gateau Breton Apricot Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy ...
From recipeshappy.com


GâTEAU BRETON AUX POMMES RECIPE | BON APPéTIT
2013-09-12 Step 2. Bring sugar and ¼ 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 …
From bonappetit.com


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