Far breton: the quick and easy Breton recipe

In the mood for a simple dessert that comforts without the stress of Sunday cooking? Far Breton ticks all the boxes, between generous flan and prune cake. Here are some clear guidelines for making this classic at home, from the market to the oven.

The basics of a reliable, gourmet Far Breton

Success starts with a smooth, lump-free batter combining flour, eggs, sugar and whole milk. Start by whisking together the eggs and sugar, then stir in the flour before drizzling in the milk. Resting the dough for 20 to 30 minutes relaxes the gluten and smoothes the texture. In short, this quiet time avoids any baking surprises.

Prunes provide the sweet contrast and chewiness you’re looking for. To make them more melt-in-the-mouth, rehydrate them for 15 minutes in hot water, tea or a dash of rum. Next, generously butter and flour a baking dish, then spread the fruit on the bottom. This way, they won’t “rise” into the mass during cooking.

Francine – Wheat flour: a soft, regular wheat flour that makes it easy to obtain a smooth dough for your Far Breton. Its consistency of absorption helps you measure out the milk without weighing down the final texture.

“A smooth dough, a stable oven, and patience are all you need.”

Home tips that make all the difference

Butter the pan twice to ensure a tasty crust and safe removal from the mold. Then pour in a thin ladleful of dough, put in the oven for 3 minutes to “set”, and add the rest: the prunes won’t move. On the other hand, avoid temperature shocks, which can crack the surface. A pinch of salt enhances the sensation of vanilla or butter.

On the oven side, gentle, steady baking keeps the texture creamy. Set to 180°C static heat and aim for 45-50 minutes, until the surface is golden-brown around the edges. A barely quivering center heralds successful cooling. Let cool on a wire rack to evacuate residual steam.

• Preheat without haste: a stabilized oven prevents dips.
• Rehydrate the prunes, then wipe them dry before baking.
• Add salt to the dough: the sugar will appear sharper and therefore less heavy.
• For a firmer Far Breton, extend the cooking time by 5-8 minutes.
• Check the center: soft but not liquid to the blade.

Far Breton cooking, textures and variations

Texture is controlled by three levers: flour, eggs and baking. More flour gives a stronger hold, while more eggs accentuate the flan aspect. A basic benchmark works well: 120 g flour, 90-110 g sugar, 3-4 eggs, 500-600 ml milk, and 150-200 g prunes. Then adjust according to your taste and the size of the dish.

Celnat – Wheat flour: careful milling and clean wheat flavor, ideal if you’re looking for a more “sincere” dough. What’s more, its even baking behavior helps stabilize the fondant without superfluous additions.

The choice of dish makes all the difference. A wide dish cooks faster and refines the creamy layer, while a taller dish offers more fondant. As a result, adjust the time: reduce it by 5 minutes for large dishes, and extend it for compact ones. Keep an eye on the rim: well-browned, it is a sign of the hazelnut butter flavor.

Looking for a woody touch? A discreet honey can replace some of the sugar, for example 20-30 g in the dough. In this way, the sweetness becomes more complex without overpowering the vanilla. The Far Breton remains legible, and the fragrance intensifies when rested. Leave in a cool place for 2 hours before serving, for a clean cut.

Prunes, honey or plain?

Rucher de l’Alpe – Chestnut lime honey: light menthol notes and deep woodiness for a harmonious honey far breton. As a result, a small dose is enough to sign off the dessert without weighing it down.

Agen prunes provide a reliable texture and balanced sweetness. A short maceration with black tea or linden infusion enhances the roundness. Drain well, however, to avoid diluting the paste. A dash of amber rum at the end of the blend adds fragrance without dominating.

Practical FAQs and facts and figures for a worry-free Far Breton

For how many portions? A 26-28 cm dish serves 6-8 people. Do I need whole milk? Yes, or a mixture of half milk and half cream for extra creaminess. What if it’s too sweet? Reduce to 80-90 g sugar, then compensate with vanilla or honey.

Cookie St Guénolé – Far breton: clear composition : wheat flour, sugar, eggs, milk, prunes, butter, water. Suggested retail price: €15.84 per kg, useful for comparison before baking at home.

Storage: film-coated for up to 48 hours, then return to room temperature 30 minutes before serving. In this way, the texture becomes supple and the flavor opens up. Serve warm or at room temperature, with unsweetened stirred yoghurt. In short, a few numerical guidelines are all you need for a smooth, soothing result.

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