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There's an ancient recipe where a third of the batter goes to the oven first and after 15 minutes, the rest goes in, giving a stronger texture to the base and a fluffier one to the top
I love far breton since I spend a summer in Bretagne 30 years ago. I brought back a recipe given to me by a friend but the quantities were grand-ma style, nothing precise. Back to the America, I did some experiment to approximate the quantities and my new recipe ended up being more light, puffy and custardy than the original one, closer to a dutch baby pancake. Some of the thing I do differently are: - butter and flour the mold - soak the prune in 1/4 cup of Armagnac (or french brandy) and 1/4 cup of water, place in a small sauce pan, bring to a boil then turn off the fire, let sit for 30 minutes - Let the batter rest for 30 minutes before pouring over the prunes - and my quantities are all different: 1 cup of small to medium size pitted prunes 1⁄4 cup of hot water 1⁄4 cup of Armagnac, rum, or French Brandy 3⁄4 cup of flour 1⁄2 cup of sugar (¼ cup or less is best) 1⁄8 tsp. salt 2 cups of whole milk 3 large eggs 5 Tbsp. unsalted butter, melted and cooled 1⁄4 tsp. vanilla Powdered sugar to dust after baking 375F - Bake for 45 minutes to 1 hour or until golden and an inserted knife comes out clean. I think letting the dough rest and relax helps a lot to get a far more fluffy, light and custardy. It gives time for the flour to absorb the liquid, specially if you are using a french or italien flour. I went back to Bretagne last summer and realized that my recipe had become very different than the original but my family prefer my bastardized version after all those years. 🤣
Beth, you just brought back childhood memories for me. My Mom used to make. It looked exactly like you did. Thank you for bringing back sweet memories. Take care♥️
Awww that’s so nice to hear! I’m so glad you enjoyed it! Yes, this brings my husband back to childhood memories. It’s one of his favorites. That’s how I could get him to do the voiceover. Ha ha ha🤩
We had this as a lunch time dessert in a small Paris restaurant last year, and it was incredibly delicious. I still remember it to this day. It was so good! Thank you for posting the recipe. Can't wait to make it!
I lived with french family for 3years, they are originally from Bretagne. I learn it from them how to make it. Since then it's one of my favorite french dessert. So simple and 😋.
Hi Beth, I watched you for the first time. You are such a great teacher! Your bright personality is so fun & endearing, I actually may try this and I dislike baking! Something about this reminds me of a Clafuti (if that's how you spell it😅). Thanks for your lively and entertaining presentation! Your a natural!!
Aww thanks! I'm so glad you found me and enjoyed the video! :) And yes it is very similar to Clafoutis, but it's a bit thicker and denser. But equally delicious! I hope you enjoy it!
It looks great, Beth! Maybe make a rum sauce with the rum you forgot to add back in...sort of like the sauce used on bread pudding, which is similar to this dessert.
This looks delicious and I can't wait to try it. I don't drink so I'll probably use the vanilla instead. Can you also make some other French desserts - I've made croissants and pain au chocolat but want to try making kouign amman.
This looks wonderful and I can't wait to try it. Quick questions about egg size. I typically have jumbo eggs in the fridge - but I'm assuming you use large. Please would you mind confirming?
Ah yes I use large eggs. But jumbo would be fine, you just may need to bake it another 5 mins or so. Just keep an eye on it towards the end. Hope you enjoy!
I love the the rum soaked prunes, but was put-off by the texture of the chilled custard, looks too dense and rubbery. I imagine those prunes would be amazing in a cake!
I was folding laundry while watching this video and had to stop so I could ask you where you got that gorgeous lasagna pan, Beth! 😂 (If I didn’t stop, I would forget to write-lol!) Looking forward to trying this for my husband as this type of dessert is right up his alley. It looks delicious and bc it’s different from anything we usually have for dessert, anxious to see what it’s like. Thanks!😊
Ha! Oh i know the feeling! I bought it on Amazon for my cookbook shoot! Isn’t it pretty?! Here’s the link: Lasagna Dish amzn.to/436OsQP hope you enjoy the dessert! It’s so yummy! 😋
Hi Beth! Thanks for another tasty recipe. If substituting apricots, would you also sub the liquor for an apricot brandy or apricot liquor like Luxardo? What do you think?
I have to admit I thought your first one looked fabulous too! My husband will only eat custard warm. How long after it comes out of the oven before you could safely slice and eat warm? Thanks Beth.
Great question! The warm milk allows the sugar to completely dissolve in the batter which helps prevent a gritty custard :) I also think it helps to have the custard base at a warmer room temperature (than stone cold) when it hits the hot oven. It gives it a bit of a head start and helps it rise more. Hope that helps! And hope you enjoy it! :)
Beth, you are so cute and funny, and your pronunciation est parfait. Of course, Philippe's pronunciation is par excellent but he isn't making this scrumptious Far Breton!! Another outstanding recipe for these warm summer days ahead. I'm not into prunes so apricots will be my go-to fruit. By your description, it doesn't sound too sweet or sugary which I love 😋!! Thank you as always, Bisous 😘😘😘😘
Ha ha ha yes, that is true. We each have our different talents! Yes, that’s the best part about it it’s not too sweet or sugary and just really delicious. You absolutely could use apricots. You might even want to switch the rum for amaretto because that flavor would pair really beautifully with the apricots but so would the rum really up to you I’m so glad you enjoyed it!💕
Hi! You use 9 X 12 casserole in this recipe but I have only 9X13 casserole, If I use mine then the result come out will be little bit different. I just wondering...
I should have listened to you. I made it in the food processor because it was near midnight and it did not turn out as well. Also it really needed that pinch of salt but I was looking in the recipe and it is not included. No matter, I just sprinkled a little salt on top. The most important thing is the cooking time. I had the oven at 400 degrees F, but at 45 minutes of baking it was black on top and I smelled burning. So I took it out of the oven and it was quite hard. If I had left it in there for an hour it would have caught on fire. Please, please check oven cooking time. This could have been a disaster. I still trust you and appreciate you enormously.
OK yes the food processor would definitely affected the texture (making it more solid as it activated the gluten in the flour too much) this could also have affected to baking time. A more solid mass will bake quicker and burn faster. Next time, just mix it in a bowl (no need to wash one more appliance ha!) and be sure your oven is running at the correct temperature, many ovens can run hot (this video explains how to fix that th-cam.com/video/FUs_sk-o_7M/w-d-xo.html) and be sure your oven rack is on the lower third of your oven, not the middle rack. Hope these tips help for next time!
@@EntertainingWithBeth Thank you so very much. I now see that I made more than one mistakes. I put it in an oven which did not have a lower rack option. I will be far more careful next time. You are so kind.
@strll3048 ahh yes that would have made it burn. Not to worry I learned the most about cooking through my mistakes. 😂It just is such a teachable moment for next time. I hope there will be a next time and you give it a try because it is super yummy!👌💕
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There's an ancient recipe where a third of the batter goes to the oven first and after 15 minutes, the rest goes in, giving a stronger texture to the base and a fluffier one to the top
Oh now that sounds interesting. I’ll have to try that next! 👌
Wow, this looks amazing and i had never heard of this dessert. Thanks for introducing us to so many cool European foods :) i’ll be trying this!
Of course! My pleasure :). I hope you enjoy it as much as we do! :)
I love far breton since I spend a summer in Bretagne 30 years ago. I brought back a recipe given to me by a friend but the quantities were grand-ma style, nothing precise. Back to the America, I did some experiment to approximate the quantities and my new recipe ended up being more light, puffy and custardy than the original one, closer to a dutch baby pancake. Some of the thing I do differently are: - butter and flour the mold - soak the prune in 1/4 cup of Armagnac (or french brandy) and 1/4 cup of water, place in a small sauce pan, bring to a boil then turn off the fire, let sit for 30 minutes - Let the batter rest for 30 minutes before pouring over the prunes - and my quantities are all different:
1 cup of small to medium size pitted prunes
1⁄4 cup of hot water
1⁄4 cup of Armagnac, rum, or French Brandy
3⁄4 cup of flour
1⁄2 cup of sugar (¼ cup or less is best)
1⁄8 tsp. salt
2 cups of whole milk
3 large eggs
5 Tbsp. unsalted butter, melted and cooled
1⁄4 tsp. vanilla
Powdered sugar to dust after baking
375F - Bake for 45 minutes to 1 hour or until golden and an inserted knife comes out clean. I think letting the dough rest and relax helps a lot to get a far more fluffy, light and custardy. It gives time for the flour to absorb the liquid, specially if you are using a french or italien flour.
I went back to Bretagne last summer and realized that my recipe had become very different than the original but my family prefer my bastardized version after all those years. 🤣
Question by using 3 eggs instead of 6 does it take away the custard texture a little ?
Beth, you just brought back childhood memories for me. My Mom used to make. It looked exactly like you did. Thank you for bringing back sweet memories. Take care♥️
Awww that’s so nice to hear! I’m so glad you enjoyed it! Yes, this brings my husband back to childhood memories. It’s one of his favorites. That’s how I could get him to do the voiceover. Ha ha ha🤩
Loved it! He’s lucky that you bring back his childhood memories ❤@@EntertainingWithBeth
We had this as a lunch time dessert in a small Paris restaurant last year, and it was incredibly delicious. I still remember it to this day. It was so good! Thank you for posting the recipe. Can't wait to make it!
I lived with french family for 3years, they are originally from Bretagne. I learn it from them how to make it. Since then it's one of my favorite french dessert. So simple and 😋.
Beth, your French dessert looks so elegant and glamorous, and so are you, my friend.
That looks really lovely! It really reminds me of a dutch baby pancake with less puff!
Nice and new recipe.great.looks nice.
This looks yummy and comforting! I look forward to preparing it. I will start with the rum soaked prunes then experiment with the apricots!
Yes! I think the apricots would be really good with some Amaretto, instead of the rum. Let me know what you think!
This is one of my favorite desserts EVER! Thank you Beth❤❤❤ will try your version of this beautiful dessert for sure!
Hope you like it! So glad it's one of your favorites! :) Me too!
This looks so delicious! I’m going to try it!
Love it. One of my favorite desserts.
Mine too! Super yummy! :)
Looks amazing, Beth!
Thanks so much! Hope you enjoy!!
Thank you, Beth, this looks delicious; can’t wait to try it! 😋❤️
This looks delicious -- thanks for sharing!
Amazing...will definitely try it... ❤️
Thank you so much, I love it already just looking at it 😊❤
Dzięki za super przepis pozdrawiam
Hi Beth,
I watched you for the first time. You are such a great teacher! Your bright personality is so fun & endearing, I actually may try this and I dislike baking! Something about this reminds me of a Clafuti (if that's how you spell it😅). Thanks for your
lively and entertaining presentation! Your a natural!!
Aww thanks! I'm so glad you found me and enjoyed the video! :) And yes it is very similar to Clafoutis, but it's a bit thicker and denser. But equally delicious! I hope you enjoy it!
Yummmeee!!
Mmmm, pour le petit dejeuner🎉! Merci pour la recette, j'ai déjà les prunes. J'aime les clafoutis, donc je vais essayer ta recette❤
Parfait! J'espere que vous allez l'aimer! :)
That dessert looked so good. Thankyou Beth.🥰🇬🇧
Oh it's a yummy one! Worth a try for sure!
Looks great!!
I love your tips!
So glad you like them! :)
good
It looks great, Beth! Maybe make a rum sauce with the rum you forgot to add back in...sort of like the sauce used on bread pudding, which is similar to this dessert.
Looks delish! 💕
Never knew it was that easy of a recipe ! Always bought some when in Bretagne. I might bring Bretagne to Lyon more often now 😉
Ha! Yes I think you would enjoy it! :)
Another great recipe. Looks delish!😊
It kinda looks like a basque cheesecake. Can’t wait to try it!
Ha! Yes it does! :) Hope you enjoy!
Cant wait to make this soon for me can i skip rum as i don't use alcohol at home i never had far breton before perfect for my after office snacks
This looks delicious and I can't wait to try it. I don't drink so I'll probably use the vanilla instead. Can you also make some other French desserts - I've made croissants and pain au chocolat but want to try making kouign amman.
This looks wonderful and I can't wait to try it. Quick questions about egg size. I typically have jumbo eggs in the fridge - but I'm assuming you use large. Please would you mind confirming?
Ah yes I use large eggs. But jumbo would be fine, you just may need to bake it another 5 mins or so. Just keep an eye on it towards the end. Hope you enjoy!
I love the the rum soaked prunes, but was put-off by the texture of the chilled custard, looks too dense and rubbery. I imagine those prunes would be amazing in a cake!
Oh... now I have to make this!!!
Oh yes! It's so yummy! :)
@@EntertainingWithBeth Already added the ingredients to my grocery order. Have a beautiful weekend Beth!
I was folding laundry while watching this video and had to stop so I could ask you where you got that gorgeous lasagna pan, Beth! 😂 (If I didn’t stop, I would forget to write-lol!)
Looking forward to trying this for my husband as this type of dessert is right up his alley. It looks delicious and bc it’s different from anything we usually have for dessert, anxious to see what it’s like. Thanks!😊
Ha! Oh i know the feeling! I bought it on Amazon for my cookbook shoot! Isn’t it pretty?! Here’s the link: Lasagna Dish amzn.to/436OsQP hope you enjoy the dessert! It’s so yummy! 😋
@@EntertainingWithBeth Yay! Thanks so much! 🤞🤞🤞 Me hoping it’s still available. 😄
Hi Beth! Thanks for another tasty recipe. If substituting apricots, would you also sub the liquor for an apricot brandy or apricot liquor like Luxardo? What do you think?
Sure you could do that too! I haven't tried Luxardo, but If you enjoy it I'm sure it would be great. Amaretto would be good too!
Could you use dried apricots soaked instead of prunes? Other fruit?
Yes any dried fruits even raisins
Do you think dried apricots soaked in warm saffron water will work?
Oh interesting! I'm sure that would work too! Hope you enjoy!
I'm making this right now. It's in the oven at present.
Yay! I hope you enjoy it!!
@EntertainingWithBeth I used whiskey, though. I couldn't justify buying rum just for this recipe. I hope your husband doesn't kick my arse lol
@@pushon10 lol your secret is safe with me! 😂
I have to admit I thought your first one looked fabulous too! My husband will only eat custard warm. How long after it comes out of the oven before you could safely slice and eat warm? Thanks Beth.
Ha! Oh yes you can see it didn't taste bad ha! I would let it cool for at least 40 minutes then you could enjoy it warm :)
Looks delicious! But why do you have to warm the milk? Thanks.
Great question! The warm milk allows the sugar to completely dissolve in the batter which helps prevent a gritty custard :) I also think it helps to have the custard base at a warmer room temperature (than stone cold) when it hits the hot oven. It gives it a bit of a head start and helps it rise more. Hope that helps! And hope you enjoy it! :)
Beth, you are so cute and funny, and your pronunciation est parfait. Of course, Philippe's pronunciation is par excellent but he isn't making this scrumptious Far Breton!! Another outstanding recipe for these warm summer days ahead. I'm not into prunes so apricots will be my go-to fruit. By your description, it doesn't sound too sweet or sugary which I love 😋!! Thank you as always, Bisous 😘😘😘😘
Ha ha ha yes, that is true. We each have our different talents! Yes, that’s the best part about it it’s not too sweet or sugary and just really delicious. You absolutely could use apricots. You might even want to switch the rum for amaretto because that flavor would pair really beautifully with the apricots but so would the rum really up to you I’m so glad you enjoyed it!💕
@@EntertainingWithBeth AMARETTO, voilà!! I never thought about that liqueur......The genius that is Beth La Manche😘😘
As always, You make everything look fancy. Can't wait to make this recipe. 😍
BTW, where did you get the ceramic deep dish from? I love it
Oh sure I found it on Amazon. It’s so great and would be perfect for lasagna too. Here’s the link! Gray casserole dish amzn.to/436OsQP
@@EntertainingWithBeth I'll look for it. Thanks
Looks absolutely delicious! Can’t wait to try it ❤
Ps; There’s only 2 of us, I wonder if I can halve the recipe?
Yes of course! Just put it in a smaller pan like a 9 x 9 casserole dish so you don’t miss the thickness. Hope you enjoy it!
Where did you get casserole dish
Oh sure I found it on Amazon. The link is in the description. Enjoy!
Hi!
You use 9 X 12 casserole in this recipe but I have only 9X13 casserole, If I use mine then the result come out will be little bit different. I just wondering...
No you should be fine :) No worries! Hope you enjoy it!
علي موحان❤❤🤎💙🤎🤎👍🤎👍🤎👍🤎🤎👍🤎👍🤎👍❤👍🤎👍🤎🤎👍🤎👍🤎❤❤❤❤❤😘❤😘❤❤😘❤😘❤😘❤😘❤😘❤❤😘❤💋❤💋❤💋❤❤💋💋💋💋
😅😅😅
I should have listened to you. I made it in the food processor because it was near midnight and it did not turn out as well. Also it really needed that pinch of salt but I was looking in the recipe and it is not included. No matter, I just sprinkled a little salt on top. The most important thing is the cooking time. I had the oven at 400 degrees F, but at 45 minutes of baking it was black on top and I smelled burning. So I took it out of the oven and it was quite hard. If I had left it in there for an hour it would have caught on fire. Please, please check oven cooking time. This could have been a disaster. I still trust you and appreciate you enormously.
OK yes the food processor would definitely affected the texture (making it more solid as it activated the gluten in the flour too much) this could also have affected to baking time. A more solid mass will bake quicker and burn faster. Next time, just mix it in a bowl (no need to wash one more appliance ha!) and be sure your oven is running at the correct temperature, many ovens can run hot (this video explains how to fix that th-cam.com/video/FUs_sk-o_7M/w-d-xo.html) and be sure your oven rack is on the lower third of your oven, not the middle rack. Hope these tips help for next time!
@@EntertainingWithBeth Thank you so very much. I now see that I made more than one mistakes. I put it in an oven which did not have a lower rack option. I will be far more careful next time. You are so kind.
@strll3048 ahh yes that would have made it burn. Not to worry I learned the most about cooking through my mistakes. 😂It just is such a teachable moment for next time. I hope there will be a next time and you give it a try because it is super yummy!👌💕
@@EntertainingWithBeth Thank you so much... I will definitely try again and follow *all* of your instructions this time.
If you chop (use scissors)the prunes it might appeal to a larger group.