Best Gateau Breton Recipes

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GATEAU BRETON



Gateau Breton image

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

6 egg yolks
1 tablespoon water
1 ½ cups all-purpose flour
1 cup butter, softened
¾ cup white sugar
2 tablespoons cornstarch

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

GâTEAU BRETON AUX POMMES



Gâteau Breton aux Pommes image

In this indulgent cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

Provided by Mimi Thorrison

Yield Makes 8 servings

Number Of Ingredients 14

1/2 cup sugar
1/2 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1 1/4 cups all-purpose flour plus more for pan
4 firm, tart apples (such as Pink Lady or Braeburn; about 2 pounds), peeled, cored, sliced 1/2" thick
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
Crème fraîche (for serving)
An 8"-diameter cake pan

Steps:

  • 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.
  • 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 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 crème fraîche.
  • 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.

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

GATEAU BRETON AUX POMMES



Gateau Breton Aux Pommes image

Popular in French Canadian regions of Canada. In this indulgent cake, apples are caramelized before being baked in buttery batter. It has an update with salted caramel sauce that lets guests indulge even further. The caramel sauce takes about 12 mins to make. Times shown below are for the cake.

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup sugar
1/2 cup heavy cream
3 tablespoons unsalted butter
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
1 1/4 cups all-purpose flour, plus more for pan
4 firm tart apples (such as Pink Lady or Braeburn, about 2 pounds)
2 tablespoons sugar, divided
1 cup sugar, divided
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 teaspoon finely grated lemon zest
3 large eggs
creme fraiche (for serving)

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.

Nutrition Facts : Calories 545.2, Fat 29.2, SaturatedFat 17.7, Cholesterol 147.4, Sodium 445.7, Carbohydrate 68.9, Fiber 2.7, Sugar 50.2, Protein 5.1

HAZELNUT GâTEAU BRETON



Hazelnut Gâteau Breton image

Provided by Susan Herrmann Loomis

Categories     Food Processor     Egg     Fruit     Nut     Dessert     Bake     Strawberry     Hazelnut     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 7

1 1/4 cups vanilla sugar , divided
1/2 cup hazelnuts, lightly toasted, husked
6 large egg yolks (preferably organic)
1 cup (2 sticks) salted butter, melted
2 cups unbleached all purpose flour
1 large egg yolk beaten with 2 teaspoons water (for glaze)
Whole strawberries with stems attached or warm strawberry jam

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.

WALNUT GâTEAU BRETON



Walnut Gâteau Breton image

_Gâteau Breton aux Noix_ This is my variation on a traditional butter cake from Brittany. Its dense, rich, and very buttery flavor is amplified by the lightly toasted walnuts, giving it a whole other dimension. In Brittany this cake is served for an afternoon snack, with coffee, or after a meal. I sometimes put it on the breakfast table as well.

Provided by Susan Herrmann Loomis

Yield Makes one 9-inch/23-cm cake: 8 servings

Number Of Ingredients 5

1/2 cup/60g walnuts, lightly toasted
1 1/4 cups/250g sugar
7 large egg yolks
16 tablespoons/250g salted butter, melted
2 cups/265g unbleached, all-purpose flour

Steps:

  • 1. Preheat the oven to 300°F/150°C/gas 3/4. Butter and lightly flour a 9-inch/23-cm cake pan.
  • 2. Place the walnuts and 2 tablespoons of the sugar in the bowl of a food processor and grind so that most of the walnuts are finely ground but not anywhere near a paste.
  • 3. In a large bowl, whisk together 6 of the egg yolks and the remaining 1 cup 2 tablespoons sugar until the mixture is blended, just a few minutes; there is no need to use an electric mixer here. It will be thick and yellow but shouldn't form a ribbon. Slowly whisk in the walnuts and sugar, then the butter. Sift the flour over the mixture and whisk it in just until the mixture is homogeneous. Don't overmix the batter or the cake will be tough.
  • 4. Whisk together the remaining egg yolk and 2 teaspoons water, to make an egg glaze.
  • 5. Turn the batter, which will be quite stiff, into the prepared pan and smooth it out. Lightly but thoroughly paint it with the egg glaze. Using the back of the tines of a fork, deeply mark a crisscross pattern in the top of the cake, going three times across it in one direction, then three in another. (The marks in the cake will fade, leaving just their trace on the top of the cake.)
  • 6. Bake in the center of the oven until the cake is deep golden on the top and springs back slowly but surely when it is touched, about 1 hour and 15 minutes. Using a knife or cake tester isn't recommended as it always comes out looking slightly damp because of the amount of butter in the recipe.
  • 7. Remove from the oven and transfer the cake to a wire rack, and let it cool for about 10 minutes before turning out of the cake pan. Let it cool thoroughly before serving.

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

GATEAU BRETON



GATEAU BRETON image

Categories     Cake     Dessert

Yield 8-10 servings

Number Of Ingredients 11

1 1/4 cups unsalted butter, softened
3/4 cup granulated sugar
1 egg
2 egg yolks
1/3 cup ground blanched almonds
2 teaspoons kirsch
1 1/2 teaspoons vanilla
1 3/4 cups all-purpose flour, sifted
1 egg, lightly beaten
Powdered sugar
Fresh violets (optional)

Steps:

  • Heat oven to 350 degrees. Beat butter and granulated sugar in a large mixer bowl until light and fluffy. Beat in 1 egg and the egg yolks, one at a time, beating well after each addition. Beat in almonds, kirsch and vanilla. Fold in flour. Spoon batter into buttered 9 x 1 1/2 inch fluted tart pan with removable bottom; spread evenly. Brush with beaten egg. Bake until top is golden, about 30 minutes. Cool in pan on wire rack. Dust lightly with powdered sugar; decorate with violets. Note: Cake improves in texture and flavor if allowed to stand covered at room temperature overnight.

GATEAU BRETON



Gateau Breton image

I cannot explain the addiction that overwhelms one upon tasting this simple sweet and buttery cake...

Provided by Harley Seashell Pri

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 6

1 1/2 cups self-rising flour
1 cup granulated sugar
1 cup margarine, soft
6 egg yolks, plus
1 of the egg white
1 tablespoon water

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!

Nutrition Facts : Calories 3372.6, Fat 207.8, SaturatedFat 40.6, Cholesterol 1132.8, Sodium 4607.8, Carbohydrate 344.7, Fiber 5.1, Sugar 201, Protein 38.7

GATEAU BRETON



Gateau Breton image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

1 pound all-purpose flour
1 pound sugar (1/2 pound powdered sugar and 1/2 pound granulated sugar), sifted
1 pound salted butter
10 egg yolks
1 tablespoon dark rum ("for respect" my teacher said)
1 teaspoon vanilla powder
1 egg
1 teaspoon water

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.

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