Gâteau Breton Food

GâTEAU BRETON

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.

GATEAU BRETON

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.

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

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.)

GATEAU BRETON

Steps:

• Oven@ 375 Mix the egg white and the 1 tablespoon of water together and then set aside.
• Mix the rest of the ingredients with a hand or stand mixer until creamy.
• Gently pat the dough mixture into a greased 10-inch springform pan.
• Brush the cake with the egg white/water mixture.
• Bake for 15 minutes and then turn the oven temperature down to 350 and bake for an additional 25 minutes.
• Cool before unmolding.
• Cut into wedges or diamond shapes and enjoy!
• Good as is or with some lemon or lime curd!

HAZELNUT GâTEAU BRETON

Steps:

• Position rack in center of oven and preheat to 325°F. Butter and flour 9-inch-diameter springform pan. Combine 2 tablespoons vanilla sugar and hazelnuts in processor; blend until nuts are finely ground but not pasty. Combine 6 egg yolks and remaining 1 cup plus 2 tablespoons vanilla sugar in large bowl; whisk until well blended and slightly thicker, about 2 minutes (do not use electric mixer). Whisk in hazelnut mixture. Gradually whisk in melted butter. Sift flour over batter; stir just until blended (batter will be thick; do not overmix or cake may be tough).
• Transfer batter to prepared pan; smooth top with offset spatula (layer will be thin). Brush top generously with egg glaze. Using back of tines of fork, deeply mark crisscross pattern atop cake, marking 3 times across in 1 direction and 3 times in opposite direction. Bake cake until deep golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan on rack 15 minutes, then remove pan sides and cool cake completely. DO AHEAD Can be made 1 day ahead. Wrap in foil and store at room temperature.
• Cut cake into wedges and serve with whole strawberries or with warm strawberry jam.

GATEAU BRETON AUX POMMES

Steps:

• For salted caramel sauce:.
• Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
• Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes.
• Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
• Remove from heat and mix in butter and salt.
• Pour caramel sauce into a small heatproof jar or bowl; let cool.
• For cake:.
• Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside.
• Heat 2 tablespoons melted butter in a large skillet over medium heat.
• Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes.
• Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
• Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
• Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
• Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
• Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes.
• Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
• Serve cake with caramel sauce and creme fraiche.
• DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.

CLASSIC BRETON BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
• Sift both flours, baking powder, and salt into a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
• Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
• Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
• Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.