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  • Pastel Breton (Gâteau Breton) Ingredientes

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    Medieval Demon
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    The recipe calls for 200g sugar, 5 egg yolks, a pinch of salt, 250g salted butter, 10g Calvados liquor, 300g flour, and 25g milk. The ingredients are mixed in a food processor and baked at 180C for 35 minutes. The finished cake is topped with a mixture of the remaining egg yolk and milk. The recipe notes that the cake tastes best when made with high quality butter and eggs.

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    Pastel Breton

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    The recipe calls for 200g sugar, 5 egg yolks, a pinch of salt, 250g salted butter, 10g Calvados liquor, 300g flour, and 25g milk. The ingredients are mixed in a food processor and baked at 180C for 35 minutes. The finished cake is topped with a mixture of the remaining egg yolk and milk. The recipe notes that the cake tastes best when made with high quality butter and eggs.

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    82 views4 pages

    Pastel Breton (Gâteau Breton) Ingredientes

    Uploaded by

    Medieval Demon
    The recipe calls for 200g sugar, 5 egg yolks, a pinch of salt, 250g salted butter, 10g Calvados liquor, 300g flour, and 25g milk. The ingredients are mixed in a food processor and baked at 180C for 35 minutes. The finished cake is topped with a mixture of the remaining egg yolk and milk. The recipe notes that the cake tastes best when made with high quality butter and eggs.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Pastel Breton (Gteau Breton) Ingredientes: 200g.

    de azcar glass 5 yemas de huevo (1 de ellas la usaremos al final) 1 pizca de sal


    250g.de mantequilla salada 10g.de calvados (yo utilice un orujo de sidra) 300g.de harina 25g.de leche.

    Preparacion: Precalentar el horno a 180.Separar las claras de las yemas.Poner en el vaso de la Tmx . El azucar,4 yemas de huevo y la pizca de sal,programar 30seg.Vel. 4.Bajar con la espatula lo que queda en las paredes del vaso y programar de nuevo 2m.Vel.4.Aadir la mantequilla a temperatura ambiente en trozos y el licor,programar 20 seg.Vel.5.Aadir la harina y programar 2 min.vaso cerrado,Vel.espiga,y a continuacion 10seg.Vel. 5,se trata de obtener una masa homogenea.Enmantequillar un molde y verter la preparacion,pasandole una espatula por arriba para repartirlo y alisarlo.En el vaso de la Tmx.poner la yema restante con la leche,20seg.Vel.5.Repartir esta mezcla por encima del pastel.Hornear 35m.a 180. Espero que os guste tanto como a mi. BON APPETIT!!!!!!!!

    Gteau Breton - Brittany Butter Cake - Bretonischer Kuchen


    I came across this recipe for Gteau Breton (Brittany Butter Cake or Bretonischer Kuchen) from Nigella Lawson' s "How To Be A Domestic Goodess" Cookbook and immediately knew that I had to give it a try. It looked elegant and easy enough to put together even on a rather late afternoon. Besides, having farm fresh eggs and butter on hand helped my decision along quite a bit, to bake this cake. The result is a buttery cross between shortbread/cookies and cake. The taste only gets better, the higher the quality of the butter and eggs you use. Since there are not too many ingredients in this cake, the difference in the quality of ingredients used, is quite noticable in the end result.

    Recipe for Gteau Breton (as adapted from Nigella Lawson "How To Be A Domestic Goddess", published by Chatto & Windus 2000, available through www.amazon.com) For the Cake 225 g (8 ounces) plain flour, preferably Italian 00 250 g (9 ounces) caster sugar (I used superfine) 250 g (9 ounces) unsalted butter, cut into cubes

    6 large egg yolks 25 cm Springform tin, buttered well (I used a 10 inch Fluted French Tart Pan with removeable bottom - gives the finished cake a nice look and is available at www.gobel.fr or at www.amazon.com) For the Glaze 1 tsp of egg yolk, from your 6 1 tbsp of water Preparation 1. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Mix the glaze, and put aside while you get on with your gateau. 2. Put the flour into a bowl (I never bother to sieve 00 flour because it's so finely milled, but if you're using regular plain flour then do so), stir in the sugar and add the butter and egg yolks. 3. With the dough-hook attachment of a mixer, slowly whirr till you've got a smooth, golden dough. Scoop this dough into the tin, and smooth the top with a floured

    hand: expect it to be very sticky; indeed, it should be.

    4. Brush the gateau with the glaze, and mark a lattice design on top with the prongs of a fork.

    5. Bake for 15 minutes, then turn the oven down to 180 degrees Celsius (350 degrees Fahrenheit) and give it another 25 minutes or so until it's golden on top and firm to the touch.

    6. Let it cool completely in the tin before unmoulding it.

    7. For serving: either cut it in traditional cake-like wedges or criss-cross, making irregularly sized diamonds.

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