Sunday 26 August 2012

Classic Breton Dessert recipes

I mentioned earlier in the week that, in honour of its Breton origins (it uses sea water from pollution-sensitive oyster beds on the coast of Brittany), Sterimar are celebrating all things Breton this week on their facebook page. As a Sterimar Mummy but also as I'm married to a Breton, I've been getting into the spirit of things. As promised, here are a couple of traditional Breton desserts that you can try out at home. They are very tasty but don't even ask how many calories they contain !



Imagine a more refined custard tart, often with juicy prunes added to the mix, and you'll have a vague idea of the classic Breton dessert, Far Breton.

Preparation time : 10 minutes
Cooking time : 35 minutes
Serves 8

1 litre of full-fat milk
150g sugar
250g plain flour
4 eggs
50g salted butter
12 prunes
1 tbsp rum

Dilute the rum with warm water and soak the prunes in it for an hour then remove the stones.

Arrange the prunes in a greased ovenproof dish. Preheat the oven to gasmark 7/8 (220°C).

In a big bowl, mix the flour, salt and sugar. Form a well and add the eggs. Mix until you get a smooth batter. Add the milk to make it more liquid. Pour over the prunes.

Put in the oven for 10 minutes, then reduce the temperature to gas mark 6 (180°C) and leave in the oven for a further 35 minutes.

Allow to cool slightly and serve lukewarm in the dish.



A moment on the lips, a lifetime on the hips could have been written for the butter and sugar fest that is Kouign Aman ! It does taste gorgeous though !

Preparation time : 15 minutes
Cooking time : 20 minutes
Serves 6


1/4 litre water
10g baker's yeast
375g plain flour
250g salted butter
250g sugar

Make a very loose dough with the water, yeast and flour. Cover with a clean tea towel and leave the dough to rise in a warm place until it has doubled in size.

Roll out the dough with a rolling pin and put 200g of butter and 200g of sugar in the centre. Fold both sides across to the centre so that you have a triple layer of dough. Place it in a pie dish and again fold the two edges across to form a triple layer.

Melt the remaining butter and pour it over the dough, then sprinkle over the remaining sugar.

Bake in the oven (preheated to gas mark 7, 220°C) for 20 minutes until totally gooey, caramelised and golden-brown. Serve warm.


If you want to join in on the fun over on the Sterimar Facebook page, head on over to

Other blogposts you may be interested in :

This week is Brittany Week !


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