Hazelnut Gâteau Breton Brittany France Food

HAZELNUT GâTEAU BRETON (BRITTANY FRANCE)

Steps:

• Preheat your oven to 325 degrees, and butter a 9-inch springform pan.
• Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form.
• Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder.
• Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking.
• Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard.
• Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork.
• Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries.

THE BRITTANY

Steps:

• Spread the peanut butter on one slice of bread.
• If you are using fluff, spread a very thin layer on the other slice.
• Place the marshmallows on one slice and squish them together.
• Spread the butter on the outsides of both slices and "grill" in a pan over medium heat (flipping halfway through) until the bread is toasted golden brown on both sides and the marshmallows are melted. They may be slightly solid still, but it's good anyway.

CHOCOLATE HAZELNUT GATEAU

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, melted chocolate and vanilla. Combine the flour and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in the hazelnuts., In a small bowl, beat egg whites until stiff peaks form; carefully fold into batter. Spread into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely., In a saucepan, bring the butter, corn syrup and water to a boil, stirring constantly. Remove from the heat. Add the chocolate chips; stir until smooth. Cool to room temperature. Spread over top and sides of cake. Garnish with almonds and mint.

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.