Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, far breton. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Far Breton is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Far Breton is something that I have loved my entire life. They’re nice and they look wonderful.
Far breton aux pruneaux: Brittany famous prune pudding (to try absolutely). I never eat Far Breton before, the first time i made this is to impressed my french husband which is from Brittany. Recette Far breton aux pruneaux : découvrez les ingrédients, ustensiles et étapes de préparation.
To begin with this recipe, we have to prepare a few ingredients. You can cook far breton using 11 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Far Breton:
- Make ready 180 g Prunes Pitted,
- Prepare 80 ml Grand Marnier,
- Get 500 ml Whole Milk,
- Prepare 15 g Semolina,
- Take Unsalted Butter, 60g + More For Greasing
- Get 100 g Demerara Sugar,
- Get Unbleached All Purpose Flour, 75g + More For Greasing
- Make ready Pinch Sea Salt,
- Take 2 Eggs,
- Take 2 Egg Yolks,
- Get 1/2 TSP Pure Vanilla Paste,
Far breton aux pruneaux: recette facile. « Merci Maman »… oui, c'est ma mère qui m'a donné sa meilleure recette de far breton, je ne l'ai quasiment pas modifiée, si ce n'est que j'ai ajouté une pointe. Le far breton est en fait un clafoutis qui se prépare avec des pruneaux. Cuit dans un plat, les pruneaux sont déposés au fond puis la pâte versée dessus. S'il y a bien un dessert qui vient immédiatement à l'esprit quand on parle de pâtisseries bretonnes, c'est évidemment le far breton (le farz fourn en breton : "farz=farine" "fourn=four") !
Step by Step to make Far Breton:
- Soak prunes with Grand Marnier in a large bowl. - - Cover with cling film and set aside at room temperature for at least 24 hrs. - - The prunes should expand and become plump.
- In a cast iron skillet over medium-high heat, add in the prunes and Grand Marnier. - - Using a hand torch, flambé the prunes. - - Be very careful when doing this.
- Continue cooking until the alcohol has burnt off and the liquid has almost evaporated. - - Remove from heat and set aside to cool down. - - Once the prunes has cool down, cover with cling film and set aside at room temperature until ready to use.
- In a sauce pot over medium heat, add milk and butter. - - Once the butter has melted completely, remove from heat and set aside. - - In a large bowl, add flour, semolina, sugar and salt. - - Whisk until well combined.
- Add in eggs, egg yolks and vanilla. - - Whisk to combine well. - - By now, the milk should comes to lukewarm temperature. - - Gradually, slowly, while still whisking, add in the milk mixture, 1/3 portion at a time.
- Continue whisking until everything is well incorporated. - - If there is any leftover liquid from the prunes, add in to the mixture as well. - - Using a hand mixer or an immersion blender, blitz the mixture for about 1 min. - - There should be lots of bubbles forming on the surface.
- Cover with cling film and chill in the fridge overnight. - - On baking day, preheat oven to 200 degree celsius or 400 fahrenheit. - - Sit the cake batter on the counter at room temperature at least 30 mins before baking. - - Grease a cake pan with butter.
- Line bottom with a parchment paper. - - Grease the parchment paper with butter as well. - - Spoon about a TBSP of flour into the cake pan. - - Tap and roll to cover the pan with flour.
- Tap off any excess flour. - - Arrange the prunes nicely on the bottom of the cake pan. - - Gently ladle the batter into the cake pan covering the prunes entirely. - - If the prunes start to float, gently press down to the bottom of the pan.
- Wack into the oven and bake for about 30 to 40 mins or until the sides are browned and the center is still soft. Rotate the pan on half way mark for even browning. - - Remove from oven and set aside to cool down for 2 hrs. - - Once cooled, the center will sink while the browned edge still holds it's shape.
- Run a knife along the edges to loosen the cake. - - Place a larger plate over the cake pan and confidently flip. - - Place serving plate over the cake and confidently flip again. - - Slice and serve. - - The cake can be kept in the fridge for up to 5 days, but it is best served warm on baking day.
This baked custard is a specialty of Brittany, and a dish my mother used to make. Dans un saladier mettre tous les ingrédients. Mélanger jusqu'à disparition des grumeaux avec une spatule. Un far breton plus léger en somme. Faire fondre le beurre et tapisser le moule, laisser figer.
So that’s going to wrap this up with this special food far breton recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to far breton cooking. Go on get cooking!
