In general, the proportion of products is similar to a regular cake, but there are two differences that make this cake unique and wonderful! First, we add powdered sugar instead of sugar, and only yolks instead of eggs, this makes the product very delicate. Well, secondly, before putting it in the oven, cool the mold with the dough well, the butter hardens, and a drawing can be applied to the surface of the cake. Moreover, the dough will stand perfectly overnight in the refrigerator, so this pie is very cool to bake for breakfast.
As in a cupcake, you can add any fruits and nuts there, it is very tasty. For the specified amount of dough, add one apple or pear, or a handful of prunes, for example.

Beat 150 grams of butter with 120 grams of powdered sugar (three tablespoons).

Add one egg to the beaten butter and beat well again.

Add three yolks, beat again with a mixer.

Add 4 tablespoons of flour (140 grams) of flour to the mass.

Put the resulting thick dough (a cross between shortbread and muffin) in a greased and floured form.

Smooth with a spatula.

Refrigerate for at least two hours, or even overnight. Make cuts on the surface with a knife.

And in the oven at 180C for 40 minutes!
Let stand for a little while in shape.

And then transfer to a wire rack or board to cool.

Although it is not necessary to cool it too much - it is remarkably tasty to eat this pie warm, with milk!

I fell in love with salted butter baked goods after visiting French Brittany. And it's incredibly delicious! And now I will tell you a recipe for a very tasty and aromatic shortbread cake.
Cooking it is as easy as shelling pears. If your oil is salty, not semi-salted, then you can mix it with regular oil in a 1: 1 ratio. For the dough, mix all the ingredients that should be cool enough and quickly knead the dough.

We take a mold (mine with an inner diameter of 26 cm) and do not lubricate with anything, since there is enough oil in the dough.
Divide the dough into two parts and roll out the largest of them between two sheets of baking paper.

Then carefully removing the sheets of paper, put the dough into a mold. While we are cutting the apples, the dough will lay down as needed. If anything, trim the edges with your hands.

Peel the apples, cut into quarters and cut into thin slices.

Then put all the apple slices on the dough and cover it with the second half of the smaller dough, also rolled out between two sheets of paper.

In a cup, beat 1 yolk with 2 tablespoons. water and grease the entire surface of the cake.

We bake at a temperature of 190 degrees until firmly golden brown.

Headlight Breton or Far breton or Far aux pruneaux

Another pancake dough pie. It is as easy as shelling pears to prepare, and very tasty at the same time.
I once read a beautiful legend that for the first time this cake was prepared on board a Breton ship returning from distant lands. A little flour, a little prunes, but from the heart of vanilla and rum. Well, it’s quite a logical attempt to make something out of nothing. And it turned out, judging by the fact that the headlights have existed for a couple of centuries.
There are many recipes, as always. I definitely advise you to try different options, with different amounts of sugar and flour. The less flour, the more tender and omelette this cake has. It is often baked in portions, but it is also good in large headlight form, especially at home.
As for prunes, its use is more of a tradition than a necessity, headlight is tasty in itself, and you can also use apples or raisins. Choose a soft prune and soak it in tea or rum for an hour.
What should be the result? A pie with a beautiful brown crust, tender inside, in the middle, and dense at the very edge. In general, try to imagine a fat pancake - this is it.
And by the way - although it seems incredible, the headlight does not at all look like the clafoutis, which has already occurred to you all. No, he is different, but why - I don't know exactly. I think it’s because of the oil that must be added to the dough. When baked, it pops up and caramelizes, the crust turns out to be tender and very fragrant.

About proportions. I tried different options, and I like this one better:
500ml milk, 125g flour, 125g sugar, 25g butter (preferably salted), 3 eggs, 12-15 prunes, 23 cm shape.
And for two:
1 egg, 40g flour, 40g sugar, 170ml milk, 10g butter.
What else can I tell you? It is delicious and warm and cold, I like warm more. In general, the softer the cake, the more it needs to be cooled.

So,
3 eggs, 125 g each of flour and sugar, a pinch of salt, 1/2 coffee. tablespoons of vanilla extract - mix into a homogeneous smooth dough. (If there is no extract, take half a vanilla pod (seeds) and add to warm milk, let it stand for an hour. Then add this milk to the dough. Or take sugar infused with vanilla.)

Pour in milk (500ml), little by little, stirring well.


Add 25g melted butter.
Grease the mold with oil, spread the prunes and cover with the dough.


Now bake at 220C for 15 minutes, and then at 180C for half an hour.
Bake portioned pies a little less - 10 and 25 minutes, respectively. In the oven, such products always rise strongly, and when they cool down, they completely fall off. It should be so.
Incision.


Portion can be eaten with a spoon.


Batch headlights Breton.

And for those interested, there are also wonderful pancake dough pies: almond, Yorkshire puddings, sweet and savory, clafoutis and floniard with fresh or canned apples.
And further. I very often receive emails complaining about the egg taste of baked goods such as quiche, flana or crème brulee. What can I tell you about this? It is naive to assume that a dish based on eggs, whites or yolks will not have an egg flavor. If you don’t like eggs, don’t bake that, and there will be no problems. For the sake of fairness, I note that the egg taste becomes less if the finished product is kept for some time - for example, a day in the refrigerator for crème brlée is very useful. Well, the Breton headlights also become less egg-like after aging.

http://chadeyka.livejournal.com/164615.html

I wrote about this cake more than once, I just love this dough! A nice feature is that the structure of the pie is highly dependent on additives. If you put fruit, the pie will be moist and soft, and if you take nuts, and bake in a thin layer, on a baking sheet, the pie will be dry and crumbly. Try it!

For the dough, beat 120g of powdered sugar with butter (preferably salted, 150g) into a tender mass.


Add a little more one egg and three yolks, beating well, and then slowly add 180g of flour.


Put the finished dough on a baking sheet, distribute evenly over baking paper.


Peel 100g of almonds, * dry in the oven for 10 minutes, put evenly on the dough.


Bake for 12-15 minutes at 200C.

Tasty both warm and cold.

* I remember when I was a child I tried different methods of cleaning almond kernels, and now I chose one - the fastest and easiest.

Pour the almonds with a large amount of boiling water in a deep cup.

After 10 minutes, drain the water and rinse with cold - you can directly from the tap.

Pour boiling water over again for 10 minutes or until it cools down so that you can take the nuts. No need to pour out the water - you need to take wet nuts, press on the skin - the nucleolus will pop out by itself.

Here are other similar pies: with apples and cranberries, by itself and with prunes.

This is your weekend idea. There are apples, cranberries too, I baked it so that I could take it to the dacha, but it turned out so fragrant that we could not resist, ate a piece.
This dough is made on yolks, with quite a lot of butter and flour, and it loves moist fruits very much. If baked in the evening, the next morning there will be a delicate cake! for a crisp, it can be sprinkled with sugar before baking.

Beat 150g butter with 100g sugar into a fluffy mass for a couple of minutes, add one egg, beat until thick, then three yolks, beat again.


Finally, add 150g of flour and mix with a spatula or mixer until a smooth dough is obtained. Pour in 150 g of cranberries, washed and dried.


Toss and place in a greased and floured dish, refrigerate for 2 hours.


Peel Antonov apples (two large), wipe with lemon so that they do not darken, cut into large slices and stick them into the pie. Sprinkle with sugar. Bake for 45 minutes at 190C.


It is also tasty when warm, but I advise you to let it stand overnight. Antonovka is sour, so a spoonful of powdered sugar will not hurt. Enjoy your meal!

And here are a couple more options for such a cake: without additives and with prunes.

In general, the proportion of products is similar to a regular cake, but there are two differences that make this cake unique and wonderful! First, we add powdered sugar instead of sugar, and only yolks instead of eggs, this makes the product very delicate. Well, secondly, before putting it in the oven, cool the mold with the dough well, the butter hardens, and a drawing can be applied to the surface of the cake. Moreover, the dough will stand perfectly overnight in the refrigerator, so this pie is very cool to bake for breakfast.
As in a cupcake, you can add any fruits and nuts there, it is very tasty. For the specified amount of dough, add one apple or pear, or a handful of prunes, for example.

Beat 150 grams of butter with 120 grams of powdered sugar (three tablespoons).

Add one egg to the beaten butter and beat well again.


Add three yolks, beat again with a mixer.


Add 4 tablespoons of flour (140 grams) of flour to the mass.


Put the resulting thick dough (a cross between shortbread and muffin) in a greased and floured form.


Smooth with a spatula.


Refrigerate for at least two hours, or even overnight. Make cuts on the surface with a knife.


And in the oven at 180C for 40 minutes!
Let stand for a little while in shape.


And then transfer to a wire rack or board to cool.


Although it is not necessary to cool it too much - it is remarkably tasty to eat this pie warm, with milk!

May 15 will be a strange day. A whole bunch of important events - for all members of our family, both together and individually. That is, everything that is of great importance to us should happen on May 15th. It's amazing, the events are strung one after another ... If it's not difficult, cheer for me, personally for Timoshka and for our entire family.

About the dough: it looks like a cake and a shortbread at the same time, tender and crumbly. Remove food from the refrigerator in advance.

You will need to beat 150 grams of butter with 120 g of sugar in a cream.


Then add the egg, beat again, add three yolks and beat for two minutes until a thick mass is obtained.


Pour in 150 grams of flour and knead a thick dough.


Put it in a greased and floured dish, smooth with a spatula.


Top with 100 grams of prunes, pre-soaked in alcohol and well squeezed.


Refrigerate for 2 hours or overnight. Bake at 180C for 35-40 minutes.

And Misha loves this cake, only picks out prunes. If you think that yours will suffer the same fate, you do not need to put prunes, and it is so delicious with milk.

Mention of various dishes, to one degree or another, can be found in the works of many writers. But in the works of some of them, the description of dishes and meals is a very weighty addition to the main narrative, to the delight of gourmet readers. Such a writer is the French diplomat Jean-François Parot, who created the image of the professional detective and amateur culinary specialist Nicolas Le Flock. The protagonist of 11 books, living in the era of King Louis XV, was so popular with the readers that he became a character in a top-rated television series that has stood in France for 6 seasons.

In a historical detective story " Blanc Manteau Rue mystery”, Opening - the Commissioner of the Royal Police and a lover of a good table, you can find the following passage: as a child, Nicolas loved to watch Fina conjure up another culinary delight for a canon committed to the innocent sin of gluttony. Gradually, he learned how to cook different dishes, and could bake a Breton pie himself, make crème brlée and lobster in cider. The Marquis, his godfather, also appreciated good cuisine, but at the same time he never forgot to remind the canon that gluttony refers to the seven deadly sins, which always provoked the outrage of his guardian Nicolas” .

Breton pie (far breton) and lobster in cider are some of the most famous dishes in the Brittany region of northwestern France. The peninsula, shrouded in secrets and legends associated with the name of King Arthur, is famous for the wild nature of the coastline and the oldest monuments of Celtic culture - the Karnak stones. In not so long history, Brittany became famous for the rebellion of the Chouans, described in the historical novel by Honore de Balzac “ Chouans, or Brittany in 1799”.

The region, whose coastline is about 1,700 kilometers, is the main supplier of seafood for the whole of France. Especially appreciated are Breton oysters grown in special “oyster parks”. The specialties of the province are smoked sausages, salted butter and famous pastries: crepes, kun aman puff pastry and Breton pie ( headlight breton).

Authentic breton pie recipe dates back to the 18th century. Originally, it was a cross between a pie and a pudding and was made from buckwheat flour as an addition to meat dishes. Later, the Breton headlight passed into the category of sweet desserts and quickly enough became a traditional dish for family meals and religious holidays, and its recipe began to be improved and modified, acquiring many options. The most traditional and widespread is the Breton pie with prunes or raisins. Since the middle of the 19th century, "Breton lights" have been proudly listed among the dishes of classic French cuisine.

Although Far breton is called "pie", this the most delicate dessert its consistency is more like a frozen cream with prunes. It is prepared from a batter that looks like a pancake. Prunes must be soaked in cognac, rum or liqueur. For those who do not want to use alcohol (for example, for a children's table), prunes are soaked in strong tea leaves. The best option is tea with bergamot. Breton pie - a close relative of another French dessert - clafoutis.
This is how Far Breton is described in the story Nicole Mary Kelby "White Truffles in Winter" (2011)

I have Far Breton!
Indeed, there was a pie dish on the kitchen table. Escoffier jabbed a finger at him lightly, testing the firmness of the dough. The dough turned out to be quite firm, and yet firm, as is usually the case in open pies with berries or fruits.
- Is that clafouti?
- Non. This is a completely different beast.
Sarah tossed another piece of wood into the fire, wiped her hands on her elegant dress, and began curling her unruly hair into a bun at the top of her head.
“Have you never eaten Far Breton, my dear Escoffier? Cinnamon, vanilla, milk and some plum brandy. Prunes and raisins are soaked in Armagnac.
- And you baked it yourself?
- Naturally. Everyone here knows how to bake a Far Breton. It's very simple.

Indeed, making a Breton pie at home is not difficult.

For BRETONIAN PIE WITH PRUNES you will need:

Ingredients:

250 gr. flour
150 g Sahara
4 eggs
1 liter of milk
20 gr. butter
2 tablespoons Grand Marnier liqueur
250 gr. prunes
Baking dish with a diameter of 25 cm with a high side

First of all, soak the washed prunes in Grand Marnier liqueur for 2-3 hours. In the absence of liquor, you can use cognac by adding a little orange juice to it.
Mix flour and sugar with a pinch of salt. Mix eggs (one at a time) into the flour-sugar mixture and mix thoroughly with a mixer.
Add milk gradually, stirring constantly, until smooth. The finished batter should resemble a pancake.
Preheat oven at 200 ° C. Grease a baking dish with butter. Put the prunes in the mold, blotting the excess liquid first, and carefully cover with the dough. Make sure that the prunes do not stray to one side. Alternatively, first pour the dough into the mold, and then spread the prunes evenly, melting them in the dough.
Bake the Breton pie in the oven for 40-50 minutes. The edges of the finished cake should come off easily. Chill the pie at room temperature and, after removing from the mold, serve.

In general, Brittany has surpassed many in terms of famous pies, so if you come across a Breton pie according to a completely different recipe, do not be surprised. It can be “far breton,” a delicate pudding-like pie, or the extraordinary buttery “kouign amann,” made from yeast puff pastry.

Our Breton pie is called "gato breton", and this is translated as Breton pie, its dough is tender, crumbly, shortbread, although the pie itself is quite dense and will not just crumble.

To me, it is somewhat remotely reminiscent of shortbread cakes, which in our childhood were sold as "School", although it tastes much more interesting even without glaze and interlayers.

Ingredients: 250 g butter, 250 g icing sugar, 300 g flour, 6 yolks.
For lubrication: 1 yolk, 1 tsp. milk, 1 tsp. Sahara.

Mix the yolks with butter crumbs by hand, the dough should be sticky and thick. Sometimes it happens that if the yolks are small, then the dough is very steep, in this case a spoonful of cold water will help.

Grease the mold with butter, spread the dough, level the surface. Aligning is the most difficult thing, it is better to use a pastry scraper or silicone spatula. The layer should not be thick - one centimeter, so it is better to take a rectangular shape (I have 30x22 cm).

To grease the cake, beat the yolk with sugar and milk.

Lubricate the surface and apply a pattern with a fork.

We bake at 180 degrees for 30-35 minutes. The finished cake becomes firm and browns. You need to cool it right in the mold, after which it can be easily removed in a whole layer.

Cut the cake into squares or rhombuses. If you remember the purpose of this cake, then you can beautifully pack it in a cardboard box and hand it to a person going on a trip, but, most likely, the cake will disappear in an instant during home tea drinking.

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