Indulge in the delightful Mini Gateaux Breton, a timeless French pastry that captures the essence of Brittany. These bite-sized treats are renowned for their delectable combination of a crisp, buttery crust and a soft, moist interior infused with the aromatic essence of rum and vanilla.
Each recipe variation offers a unique twist on the classic Mini Gateaux Breton:
- The traditional recipe stays true to its roots with a simple yet exquisite blend of butter, sugar, flour, eggs, and a hint of rum and vanilla.
- The chocolate lovers' delight features a rich and decadent chocolate batter swirled into the classic dough, resulting in a harmonious blend of flavors.
- The nutty crunch variation incorporates the delightful texture and flavor of chopped walnuts, adding a delightful contrast to the smooth and creamy filling.
- The tangy twist introduces a burst of citrusy goodness with the addition of lemon zest, creating a refreshing and vibrant flavor profile.
- The indulgent salted caramel variation elevates the classic recipe with a luscious salted caramel filling, providing a perfect balance of sweet and savory notes.
Whether you prefer the timeless simplicity of the traditional Mini Gateaux Breton or crave the delightful variations, these recipes offer a delectable journey into the realm of French pastry perfection.
GATEAU BRETON
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
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
GATEAU BRETON
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.
GâTEAU BRETON
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
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
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
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
Tips:
- Use high-quality ingredients: The quality of your ingredients will greatly affect the taste of your gateau Breton. Use fresh butter, eggs, and flour, and choose a good quality jam or compote.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter and more tender gateau.
- Do not overmix the batter: Overmixing can result in a tough gateau. Mix just until the ingredients are combined.
- Bake the gateau in a preheated oven: This will help to ensure that the gateau cooks evenly.
- Allow the gateau to cool completely before serving: This will help the flavors to develop and the gateau to set.
Conclusion:
The gateau Breton is a classic French pastry that is perfect for any occasion. It is a simple yet delicious cake that is sure to please everyone. With its buttery crust, creamy filling, and sweet jam or compote, the gateau Breton is a true delight.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love