Breton cake.
7 By Anne Helene July 19, 2009 - 8 h 36 min The gâteua Breton, tla birsée famous batter ... you know the one for which I am able to do the miles! Hey I popotte myself ...
They round hats, long live Britain !
They round cakes, long live the Bretons!
The traditional Breton cake, is a pure delight while butter, you say?
Yes, but what a delight at home, we dégustons without any occasion.
Ingredients for 10 to 12 people.
Preparation time: 15 minutes - Cooking: 45 min at 150 ° / 5 th. Wait after firing: 24 pm
- 6OO g of flour.
- 300 gr caster sugar.
- 400 g salted butter - cream texture.
- 6 egg yolks and 1 more for gilding.
- A pinch of salt.
- 1 packet yeast 1 packet of vanilla sugar.
It is a Breton cake is being prepared at your fingertips!
- In a large bowl, combine sugar, flour, salt, and yeast. Add the 6 egg yolks and work the dough, it must be uniform.
- Then with your fingertips, quickly incorporate the butter into pieces, it does not melt.
- Pour batter into a buttered pan very lightly. Brush cake with beaten egg yolk and decorate with a fork by braces.
- Place your dish in the refrigerator 30 minutes, the butter will congeal.
- And hop in the oven for 45 minutes at 150 ° / 5 th.
- Turn out the cake when it has cooled and Breton patience before tasting, 48 hours is ideal.
Had to think!
Prepare your baking dish, then work the dough with your fingers, otherwise ...
Let your butter at room temperature but be careful it should not be too soft texture just ointment.
As I use a baking dish pan, you know the "inserts".
Work quickly your fingertips blend of ingredients, the butter should not melt.
My friend Brittany adds a dash of rum in the batter. Not very Breton rum, but it is true that Breton is a great traveler!
Keep the pastry in a tin box, it would seem that the Breton cake will keep this way 6-8 months. Why not! but here it's impossible.
Pour the egg whites in an airtight container, they will be perfect for a chocolate mousse, meringues or why not macaroons. Did you know that egg whites support beautifully freezing.
Beautiful tasting! For Breton cake ... like me!
nothing to see ... I taste in my mouth ....
I feel like I'm going to introduce it to English ...
bye
It was necessary that this recipe after diet, but not!
Not having 400g of salted butter in my fridge, I have to divide the quantities ... all the more reason to keep it to myself
I tested the cake Breton, he was a great success, but I was not able to keep 48 hours (best time)
Bravo is a real delight
good day
bizzzzzz
I note with pleasure that you call this famous cake "pastry" Today this term appears to be outdated ... preferring that of Breton cake I am of the resistance.
No doubt a certain nostalgia for my childhood .... in the course ....
Kenavo!
Hello Christine,
It is a pastry and not at all a Breton cake ... some call it stifles Christian ... .. I dream. I popotte with pistachio .... Mom said, "the pastry with pistachio, but what you play .... No more Ah Ah the Parisian"
Beautiful evening.