Gateau Breton Recipes

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.

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!

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
• Sift both flours, baking powder, and salt into a large bowl; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
• Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
• Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
• Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

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.

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 1 1/2-high sides; dust with flour. Grind nuts finely in processor. Sift flour, cornstarch, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup ground nuts; reserve remainder for garnish.
• Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Set aside 1 teaspoon yolks for glaze; gradually add remainder to butter mixture, beating until fluffy. Mix in peel and vanilla. Add dry ingredients and mix until jut blended. Transfer to pan, smoothing top.
• Mix milk into reserved 1 teaspoon yolk. Brush atop batter for glaze. Draw tines of fork across top of cake in crisscross pattern. Top with reserved nuts.
• Bake cake until just firm to touch, about 45 minutes. Transfer to rack; cool. Turn out cake from pan; arrange top side up on platter. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)

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.

Steps:

• Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 325 degrees F/160 degrees C.
• Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid overbrowning. Cool completely.
• In a food processor, process the almonds with 2 tablespoons/ 25 grams of the sugar and the salt until fairly fine but not powder-fine. Alternatively, use a nut grater to grate the almonds finely, and then combine with the 2 tablespoons sugar and the salt.
• In the bowl of a stand mixer fitted with the flat beater, mix together the remaining sugar and the butter on low speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
• On low speed, beat in the egg yolks, 1 at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl. Add the almond mixture, liquor or water, and vanilla and mix on low speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
• Add the flour in 4 parts, turning off the mixer between additions, and beating on the lowest speed for about 15 seconds between each addition. Detach the beater and, with a silicone spatula, finish mixing any flour that may remain, reaching to the bottom of the bowl.
• Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
• Scoop out rounded teaspoons of the dough (10 grams). Roll each piece of dough between the floured palms of your hands into a 1-inch ball and set it into a brioche pan. (Be sure to flour your hands or the gateaux will stick to the molds when baked.) Press the dough balls into the pans. They will come almost to the top of each pan. If the dough is sticky, refrigerate the dough until firmer. Use your pinky finger to press the dough into the fluted edges. Set the dough-lined brioche pans at least 1/2 inch apart on the baking sheet.
• Bake for 14 to 16 minutes, or until deep golden brown. (An instant-read thermometer should read about 205 degrees F/96 degrees C.)
• Set the baking sheet on a wire rack to cool for 10 minutes. Use the needle to slip between one of the edges of the pan and the gateaux to loosen and invert them onto another wire rack. Cool completely. The cookies keep, airtight, at room temperature, for 5 days; refrigerated, 10 days; frozen, 3 months.