Far breton: the quick and easy recipe to succeed every time

Do you dream of a simple dessert that brings everyone around the table together? Far Breton ticks all these boxes, with its smooth dough, serene baking and soothing flavor. The result is a Breton classic that stands up to the unexpected without sacrificing deliciousness.

Secrets of a fluffy, express far breton

To go fast and keep a nice texture, think crepe batter: flour, eggs, sugar and milk, whipped without forcing. The far breton becomes more supple if the milk is slightly warm. What’s more, a well-buttered pan helps to form that golden edge everyone’s been clamoring for. Allow around 10 minutes for preparation, which is ideal on a weekday evening.

The texture comes as much from mixing as from resting. If possible, leave the dough to rest for 10 to 15 minutes; air bubbles will settle and the flour will hydrate better. On the other hand, avoid over-beating the dough, which will harden during baking. This will keep the surface pearly and the crumb tender.

The heat of the oven structures the appliance, not the amount of flour. Preheat to 180°C for even baking. Pay particular attention to the edges: the hotter the pan, the more pronounced the core/bottom contrast. Far Breton can be enjoyed warm or cold, depending on your personal taste.

“Simple, straightforward and comforting, ideal for Sundays.”

Cooking, molds and plums: what makes far breton different?

The size of the mould determines the thickness: small mould, higher dessert, longer baking time. Therefore, check the center: it should vibrate smoothly, without being liquid. Also, a metal mold reacts faster than a ceramic dish. A thin film of sugar on the bottom favors a lightly caramelized base.

Using prunes, spread them over the dough, without pressing them down. Nevertheless, rehydrate them for a few minutes if you find they’re dry. In short, the “plain” version retains all its vanilla and milky charm. You can flavour with a dash of rum, if the context calls for it.

• Preheat oven to 180°C before pouring.
• Generously butter the mould, then lightly sugar it.
• Warm milk: smoother mixing, fewer lumps.
• Rest for 10-15 min: crumb melts before serving.
• Cooking time approx. 45-50 min, depending on thickness.

Clear steps for a successful far breton

First, calmly weigh the ingredients and remove the eggs from the fridge. Pour the milk over the powders, in three stages, to avoid lumps. Then whisk until smooth. This results in a far breton that holds together well, without excess flour.

While the oven is rising, butter the tin and sprinkle with a pinch of sugar. This will encourage a thin, golden crust. Then pour in the dough all at once, without stirring after the prunes have been added. Watch the coloring rather than the clock.

You can tell by looking: golden-brown edges, trembling center. Leave to cool for 15-20 min before cutting, to set the crumb. In short, a knife comes out almost dry, with a creamy trace. The far breton will keep its softness until the next day.

Mild variations without betraying the spirit of Far Breton

A touch of vanilla or lemon zest adds depth. On the other hand, don’t add too many sugars, as they will weigh down the mousse. A spoonful of brown sugar on the surface adds a discreet shine. Stick to measured amounts to preserve the dairy balance.

Buckwheat flour is intriguing, but use it in small portions if you’re testing. Therefore, prefer wheat flour for the base, which is softer. Nevertheless, a few diced apples can work with a well-hydrated dough. This sobriety highlights the character of Far Breton.

Service, storage and organization for the week

Serve warm, cut into 6 to 8 portions, depending on the thickness chosen. A spoonful of crème fraîche softens the edges if served cold. For a picnic, allow to cool completely, then wrap tightly. Far Breton travels well if cooked sufficiently.

For a snack, cut into rectangles and powder with a veil of sugar. This way, everyone can help themselves, even those in a hurry. You can now plan a Saturday batch for the whole weekend. A lightly brewed coffee or tea balances out the sweetness.

To store, chill in a closed tin. Allow 48 hours for optimal storage. Reheat for a few minutes at 150°C if you like to serve it warm. The far breton will then take on a supple, fragrant texture.

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