I made this today served along vanilla ice cream for my mum who is from Brest, Bretagne and she loved it so much, she said it is authentic. It tasted amazing ❤️ I’m going to try more of your recipes! Merci Stephane :)
I've seen this recipe before, but I must say, the description of the flavour and texture at the end with the photo really sells it. Thanks for the video : )
I made this and the few prunes really made it. It was delicious. I wasn’t sure about adding prunes at first but it was definitely worth if. My friend from Brittany made one so I was inspired!
I would love to have another version of a traditional pudding using a stale bread . I once had a diner in French restaurant in Paris and the waiter offered to us the special for the day which was a pudding , it was good!
Worth trying. Thanks for sharing that this dish is served with coffee. I appreciate knowing how and what to share a dish with. Stay safe and thanks for sharing 😍😍😍
We got eggs in our grocery order and I can't wait to try this. Thank you for the detailed description of each step, this video will make it so much easier than if I had only read it.
Made this this evening and my wife and I really enjoyed it but it stuck like crazy to the pie dish which I well buttered before filling. Still it was well worth that small aggravation. Really enjoy your easy to follow method and style of cooking, thanks, Peter
I made this and liked it - I also shared it with a couple of my neighbours. I found 100g of sugar was sweet enough for my taste - but we are all different. Thanks, Chef!
Checking out several different Far Breton recipes, and decided I like yours best..😋 By the way, I did subscribe your channel, and learned quite a lot from you! 🙏🏻❤️ My question is, what’s the best baking pan size for it? And does the fan forced oven same as the convection oven? I know this video is from 3 years ago, but hopefully I can still get your answer, thank you!🙏🏻😊
I'd have to respectfully disagree with you there, Mark! With a toad-in-the-hole you would pour the batter into a pie dish containing very hot fat and the resulting "cake" should be more like a crispy Yorkshire pudding rather than a set custard, which is what this is.
❤J’aime ça Stéphane! Je vais l’essayer tout de suite! You are the best! Your recipes never fail and my husband and my guests are always impressed! Simple and delicious 😋! Merci! Elsa- Canada 🇨🇦
Just made this....wow! Love it. Perfect recipe, so easy. Now have an excuse to make and keep a pot of prunes macerated in armagnac in the fridge as that's the only part of the recipe that requires time to prepare. Thank you.
Made the apple version tonight. Very, very tasty-even without the rum (which I forgot and kicked myself afterwards). Great recipe. Reminds me of clafoutis. Is that a regional difference? Different fruits? This is a great channel.
more desserts please :) love your channel. basically it's like a clafoutis with prunes instead of cherries :) nice. will try it with prunes and I have some dates needing to go away... it will change the profile, but still. like, like, like. thanks
That looks sooooo delicious... I want to make it this weekend for a birthday lunch. How large is the dish you used to bake it in? And do think spiced rum would be OK to use?
Sorry if I ask but, could I use hazelnut oil instead? Butter in Italy is less fatty (more water content) and less salty and I am not sure whether I am able to make a beurre noisette 😅
Hello, I think you should use apples that are resistant to cooking, the kind that you would use to make a "tarte Tatin", like "Reinettes" in French. The apple is firmer but also more acidic than the prune, I think you will have to cook them in the pan with butter and a little sugar to slightly caramelize them. If you want to change the rum for another alcohol, try "Calvados", it is an alcohol obtained by the distillation of cider.
The two main things can happen I think s that either or your temperature was not hot enough or the dish you use was too deep. oven temperature and setting are very important always make sure you have the the top and bottom elements on and use an oven temperature to see what the exact temperature in your oven is. 👍 also if you use non fan forced oven you have to usually raise the temperature by 20 degrees celsius
@@FrenchCookingAcademy Thank you! I definitely think that my dish is too deep. I don't want to waste the batter, so what should I do next time? Just cook it for longer? Sorry but I'm a little new to baking things. Fan-forced oven here btw :-)
I've watched this video so many times just for your reaction at the end. You can't script that kind of joy!
I made this with prunes and dried cherries soaked in brandy along with a bit of orange zest. Absolutely divine!!
I'm a chef by trade...keep up the old school cooking! Well done love your work! Cooking food is a dying art!
I made this today served along vanilla ice cream for my mum who is from Brest, Bretagne and she loved it so much, she said it is authentic. It tasted amazing ❤️ I’m going to try more of your recipes! Merci Stephane :)
gosh when he tasted the pudding....i could almost imagine how heavenly it is :)
Making that tomorrow, the taste test exclamations sold it!
A little trivia: Butter is salted in Brittany because it was exempted from the salt tax imposed on the rest of France back in the day.
I love any custard dessert 🍮 Thank you for the recipe. And for all the different options to make this dish. Simply the best!
I think it is super how much you like baking / cooking and show it....! Far nicer to watch than some other chefs who never "get involved"... enjoy !
OMFG that reaction, I love this guy!!!
I love your reaction to the first taste of this Far. I'm going to make it straight away!
I've seen this recipe before, but I must say, the description of the flavour and texture at the end with the photo really sells it. Thanks for the video : )
I made this and the few prunes really made it. It was delicious. I wasn’t sure about adding prunes at first but it was definitely worth if. My friend from Brittany made one so I was inspired!
I just made this two nights ago!! It was amazing...turned out sooo well 😋
Making this right now. I macerated my prunes in dark rum and then used what was left in the recipe. Can't wait to try it.
I would love to have another version of a traditional pudding using a stale bread . I once had a diner in French restaurant in Paris and the waiter offered to us the special for the day which was a pudding , it was good!
This dessert looks delicious. I will definitely be trying this recipe. Thanks.
Wow one of my favourite dessert!!
Worth trying. Thanks for sharing that this dish is served with coffee. I appreciate knowing how and what to share a dish with. Stay safe and thanks for sharing 😍😍😍
Tried it. Outstanding, and a breeze to make. Along with your Tarte Tatin and Crepes, my favorite desert recipes.
I’m not much of a baker, so this looks perfection to prepare to me!! Oui!
Delicious!
Great Tutorial as usual❤
LOL! Your reaction says it all. I'll give this one a shot, looks so simple yet so elegant!
Gotta make this soon. Looks amazing.
Watching it again! Mouth is watering! 😝😝😝😝
We got eggs in our grocery order and I can't wait to try this. Thank you for the detailed description of each step, this video will make it so much easier than if I had only read it.
Making this with apples. Thank you for this simple dish while we are quarantined!
This looks soooo good... going to follow this recipe and make this tomorrow! Brilliant video as always 👏👏
Made this this evening and my wife and I really enjoyed it but it stuck like crazy to the pie dish which I well buttered before filling. Still it was well worth that small aggravation. Really enjoy your easy to follow method and style of cooking, thanks, Peter
My favorite dessert. ❤
I made this and liked it - I also shared it with a couple of my neighbours. I found 100g of sugar was sweet enough for my taste - but we are all different. Thanks, Chef!
Stephane - this is one of the best things I ever ate, thanks for sharing
Checking out several different Far Breton recipes, and decided I like yours best..😋 By the way, I did subscribe your channel, and learned quite a lot from you! 🙏🏻❤️
My question is, what’s the best baking pan size for it?
And does the fan forced oven same as the convection oven?
I know this video is from 3 years ago, but hopefully I can still get your answer, thank you!🙏🏻😊
This I will try. Your reaction...❤
A sweet version of the old school dinner English war-horse: Toad-in-the-hole.
Nice.
I'd have to respectfully disagree with you there, Mark!
With a toad-in-the-hole you would pour the batter into a pie dish containing very hot fat and the resulting "cake" should be more like a crispy Yorkshire pudding rather than a set custard, which is what this is.
Simplement formidable, merci, merci, merci.
Moi qui n’aime pas les pruneaux, je reconnais que ce dessert est très bon :)
Looks delicious,!! Thank you for all your hard work. ❤️
❤J’aime ça Stéphane! Je vais l’essayer tout de suite! You are the best! Your recipes never fail and my husband and my guests are always impressed!
Simple and delicious 😋!
Merci! Elsa- Canada 🇨🇦
J`ai manger ça en Breton quelques fois et c'était super délicieux
Je vais faire ça moi même bientôt
Vraiment une person brilliant. J,'adore tes videos et toujour quel que chose nouveaux
C'est le meilleur. Un garçon intelligent.
@@stefool désole je suis russe et allemand. Merci pour me corriger :)
Awesome 😎
This is a must try since I love custard and prunes!!!
Definitely going to make this as a weekend treat for the family. Thanks
I made this last week and was delicious, especially with coffee as you said. Thanks for sharing the recipe.
Thanks, Stephan....you just got me to blow my diet...big time. Vive Le Chef Stephan!
Oof..how cute when he tasted it. 🤪😍😘
😂😂😂😂 he was so exited😂😂😂😂 must be good.i watched that part like 5 time for some reason it is so funny😅
Merci pour cette merveilleuse vidéo! Si vous utilisez des pommes, doivent-elles d'abord être cuites ?
pas forcément mais je dirai oui
Just made this....wow! Love it. Perfect recipe, so easy. Now have an excuse to make and keep a pot of prunes macerated in armagnac in the fridge as that's the only part of the recipe that requires time to prepare. Thank you.
Really enjoying these recipes. Not the ones about which one always hears.
Looks delicious! Isn’t it similar to a clafoutis ?
Have to make this look so good thank you for the recipe
a must try 😋😋😋😋😋
Look like so delicious.
Going to try it now. Love it when you taste your dishes lol
Made the apple version tonight. Very, very tasty-even without the rum (which I forgot and kicked myself afterwards). Great recipe. Reminds me of clafoutis. Is that a regional difference? Different fruits? This is a great channel.
That looks insane.......goodness I need to go make it asap 🥺💖💖💖
The reaction at the end 😂♥️
Will definitely try this. Where is that beautiful baking dish from??
Trying it today, here in Brazil. I have no congnac and no prunes but I couldn't wait
Me too - c’est l’inspiration!
Awesome!!
Absolutely delicious ! But how about making it with bananas ? Yummm !
Delicious
I want to try tomorrow. How high should the heat be to make beurre noisette? Great video!
Would dates be a good substitute for prunes?
Tried few recipes, thanks for you easy understandable recipes and lots of very important information. subscribed:)
The fragrance as it cooks is so enticing- I want to know more about beurre noisette- the end result was so enjoyable - not safe at home.
more desserts please :) love your channel. basically it's like a clafoutis with prunes instead of cherries :) nice. will try it with prunes and I have some dates needing to go away... it will change the profile, but still. like, like, like. thanks
Would also be good w reconstituted dried apricots (or both).
Im making this today, im surprised how little sugar this has. I might make a prune syrup to drizzle over the top to make it even more flavorful
That looks sooooo delicious... I want to make it this weekend for a birthday lunch. How large is the dish you used to bake it in? And do think spiced rum would be OK to use?
Thanks for bringing up another bomb! Merci
I made clafoutis once, is this similar?
Yes both are similar but clafoutis is a bit harder
May be next time you will teach us the famous Kouign Amann !
Can I make it without rum or substitute it?
Merci la Bretagne!
I love your commentary
How do you know it is done?
Trés interessante!!!
What’s the indication that the cake is done cooking? Color? Texture?
The toothpick test. It should come out dry but by now you probably know that :-)
Sorry if I ask but, could I use hazelnut oil instead? Butter in Italy is less fatty (more water content) and less salty and I am not sure whether I am able to make a beurre noisette 😅
i donn’t think oil would be good in a cake but maybe a little bit if you try let us know how it went 🙂 worst case just use plain butter and add salt
Bonjour just wondering what to soak the prunes in? Madiera, rum, port or anything like that?
Look at pull down=recipe
Nice
How long in the oven?
Yummmmmy 🤪🤪🤪🤪
Looks great! How long did this take to bake? :O
around 35-40 min
If I substitute apples in this dish, should I cook them first?
Far Breton!!!
yes
Had it many yrs ago...its now time to make it. Tq fr the recipe ❤❤
please, would it be ok to chop up the prunes so that they are more evenly distributed? merci.
How many does this serve?
Can i Cook this using a steamer? Steam method?
i don’t think so as you need that crust
@@FrenchCookingAcademy Thanks Chef, so I'll make it in Oven 😊💛
Should you let the batter rest?
Ina Leyen I don’t believe that would be necessary.
Some recipes say yes, some don't.
how do you tell when it's done baking? by color? see if it jiggles? toothpick?
Je viens de couper le première morceau. Je pense c'est assez réussie.
Could you make this with pitted figs?
No one could stop you!
Is it similar to a clafoutis?
kind of but different
It looks more like a custard tart without the dough (un flan, en français). There is a little more egg and milk in proportion.
What kind of apple would you recommend ? Take the skin off? Any particular alcohol would be better for apple ??
Hello, I think you should use apples that are resistant to cooking, the kind that you would use to make a "tarte Tatin", like "Reinettes" in French.
The apple is firmer but also more acidic than the prune, I think you will have to cook them in the pan with butter and a little sugar to slightly caramelize them.
If you want to change the rum for another alcohol, try "Calvados", it is an alcohol obtained by the distillation of cider.
Jérôme Fleury thank you for your help
@@ph5832 You're welcome
Calvados, which is made from apples, would be a good alcohol to use.
@@dennisbougie8322 sadly Calvados is not allowed in my part of the US ....
Can you do an Epiaode on Lyon style ONION soup? I had it there,they put a raw egg and shot of port in it. So good...only in Lyon!
Hello I made this but after 45 mins the centre is still liquid. What did I do wrong? Do I just need to put it in for longer?
The two main things can happen I think s that either or your temperature was not hot enough or the dish you use was too deep. oven temperature and setting are very important always make sure you have the the top and bottom elements on and use an oven temperature to see what the exact temperature in your oven is. 👍 also if you use non fan forced oven you have to usually raise the temperature by 20 degrees celsius
@@FrenchCookingAcademy Thank you! I definitely think that my dish is too deep. I don't want to waste the batter, so what should I do next time? Just cook it for longer?
Sorry but I'm a little new to baking things.
Fan-forced oven here btw :-)
Ooo I want to try this tomorrow for my mother’s birthday. Do I need to soak the prunes over night?
no just an hour or so
French Cooking Academy thank you for the speedy reply! Super helpful
can you use almond flour or coconut flour, make it gluten free~ just wondering
I am sure you can but I have no tried👍👨🏻🍳