Hazelnut Gâteau Breton Brittany France Recipes

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GâTEAU BRETON



Gâteau Breton image

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

3/4 cup/100 grams pitted prunes or dried apricots (about 16)
2 tablespoons/30 milliliters rum
2 1/4 cups plus 2 1/2 tablespoons/300 grams all-purpose flour
1 cup/200 grams superfine sugar
Large pinch flaky sea salt
8 1/2 ounces/240 grams unsalted butter (2 sticks plus 1 tablespoon), diced, more for greasing pan
6 extra-large egg yolks

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

HAZELNUT GâTEAU BRETON (BRITTANY FRANCE)



Hazelnut Gâteau Breton (Brittany France) image

This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and some regions), and Brittany, France is my 38th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in Bon Appetit Magazine.

Provided by GiddyUpGo

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 1/4 teaspoons vanilla extract
1/2 cup hazelnuts, lightly toasted, husked
6 large egg yolks
1 cup salted butter, melted
2 cups unbleached all-purpose flour, divided
1 large egg yolk beaten with 2 teaspoons water (for glaze)
20 strawberries

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.

Nutrition Facts : Calories 543.7, Fat 31.9, SaturatedFat 16.2, Cholesterol 199.3, Sodium 210, Carbohydrate 59.4, Fiber 2.3, Sugar 33.3, Protein 7

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