Far Breton

Category: Confectionery
Kitchen: french
Far Breton

Ingredients

Wheat flour 125g.
Eggs 3 pcs.
Milk 500g.
Sugar 125g.
Melted butter 25g.
Salt pinch
Prunes 15pcs.
Rum (optional) 50 ml.

Cooking method

  • Beat eggs with sugar. Add flour, salt, beat again.
  • Pour in milk gradually. Beat until smooth.
  • Soak prunes in rum for 30 minutes. Or filled with boiling water for 5 minutes.
  • Put prunes in one layer in a silicone mold, pour dough.
  • Bake in a preheated oven at 220C-15 minutes, then lower the temperature to 180C - and bake for another 30 minutes.
  • Remove from oven and leave in the tin for 10 minutes, then turn onto a plate. In the oven, the cake will swell, and after reaching it, it will settle - this is normal !!!
  • A simple and quick dessert from the "Guests on the doorstep" series !!!

Note

A simple dessert similar toCLAFUTI , but very different in taste from it due to the addition of butter. It is said that for the first time this dessert was prepared on board a Breton ship returning from distant lands (hence the name).

Vladislav
Mistletoe, already in the bookmarks this is a miracle !!! Question: can you replace prunes? For example, frozen fruit?
Omela
Vladislav , Thank you! I don't know about the frozen ones. : pardon: They're pretty wet. If only dry well. You can replace it with dried apricots, for example.
Vladislav
Mistletochka, my household does not eat prunes ... you can try dried apricots! Great idea! Thank you very much.
Omela
If dried apricots are tough, pour boiling water over it for 5 minutes. Good luck!
Mandarinka
I baked this pie about three weeks ago, although I took the recipe from the book of Richard Bertine.
Far Breton
The author recommends using fat milk and more prunes for this cake. The recipe is different from yours, maybe someone will come in handy:

400 gr pitted prunes
50 gr rum
50 grams of melted butter, for brushing
130 g sugar
220 grams of eggs (I took 4 large eggs)
110 g flour
A pinch of salt
750 gr of cold fat milk (I had 3.5% milk about 600 gr + 150 gr 10% cream)

Soak prunes in rum for several hours, or better overnight (I soaked for about three hours).
Preheat oven to 220 degrees.

Lubricate with melted butter a deep about 4 cm clay mold 20 * 25 cm or an oval shape of the same capacity (I took a split mold 26 cm in diameter, lined the bottom with paper, smeared the sides)

Mix sugar and eggs. Slowly and gradually add flour, salt. Gradually stir in cold milk, the mixture should turn out to be liquid. (I used a blender with a whisk, at low speed).

Place the prunes on the bottom of the dish and place in the oven for a couple of minutes to heat up. Remove and fill with the resulting mixture.

Bake for 10 minutes, then reduce to 180 degrees and keep in the oven for another 25-30 minutes (I baked for 40 minutes after reducing the baking, the middle was liquid, then I increased it to 200 degrees and turned on only the top ten and baked for another 10 minutes until golden brown)

To check that the pie is ready, wet a sharp knife with cold water and pierce the middle, if the blade remains clean, then the pie is ready. The edges of the finished cake will easily come off the shape. Chill the cake completely in a pan and slice.
Omela
Mandarinka , great pie !! Thanks for the clarification!
Mandarinka
After I baked this cake, I went online to look about it, there are so many different options! And the pictures of this cake are different. And our pies seem to be similar in appearance.
Omela
Similar. I clicked the recipe on the phone in the bookstore, but I did not remember the title of the book.
Natusik
Omela, I really liked the dessert! Nice and delicious! Good girl!
Mandarinka, delicious and beautiful!
Girls, you are good guys!
Omela
Natusik ,
Medusa
I tried to cook it with some changes in the recipe.
The rum was replaced with cognac, increasing its amount to 150 ml and putting it into operation for its intended purpose before starting cooking.
I liked the dessert.
Marked this event by repeating the original operation again.
Tanyulya
Mash, I never baked your pie. Now and Oksanin arrived in time, you have to bake. Thank you. I feel just like the taste of clafoutis.
Mandarinka
Quote: Tanyulya

Mash, I never baked your pie. Now and Oksanin arrived in time, you have to bake. Thank you. I feel just like the taste of clafoutis.

Tanya, is that you? when I read about clafoutis in the description of the mistletoe recipe, I immediately remembered about you. And I never tried clafoutis
Omela
Quote: Tanyulya

have to bake. Thank you.
Yeah, Tan, have to!! I also put the link on clafoutis to the heap!
Natasha K
Omela, thank you very much! Prepared - very tasty! I would have reduced a bit of sugar for myself, my prunes turned out to be very sweet.
Far Breton

Far Breton
Omela
Natalia, glad you liked! And with sugar, yes, you need to adjust for yourself.

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