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 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'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 : )
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 😍😍😍
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!
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!🙏🏻😊
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.
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!
❤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 🇨🇦
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
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.
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.
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 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?
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
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 😅
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 :-)
100 grams / 3.5 oz of dried prunes (pitted and macerated in armagnac, rhum the or just warm water) 125 grams 4.4 oz white granulated sugar 100 grams / 3.5 oz plain flour 3 whole eggs (best quality you can find) 1 fresh vanilla bean seed removed(or vanilla extract) 1 or 2 tablespoon of good rhum ( I used Havana club white 3 years old) 60 grams salted butter 500 ml of full cream milk whole milk)
@@midom9143 Thanks a lot. ☺ ( I never use salted butter, I will use usually butter) ☺ In general, one piece of information is missing and you can miss it all.█
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!
I love any custard dessert 🍮 Thank you for the recipe. And for all the different options to make this dish. Simply the best!
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 your reaction to the first taste of this Far. I'm going to make it straight away!
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 !
Delicious!
Great Tutorial as usual❤
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'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 : )
Gotta make this soon. Looks amazing.
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.
OMFG that reaction, I love this guy!!!
This dessert looks delicious. I will definitely be trying this recipe. Thanks.
Tried it. Outstanding, and a breeze to make. Along with your Tarte Tatin and Crepes, my favorite desert recipes.
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 😍😍😍
I just made this two nights ago!! It was amazing...turned out sooo well 😋
LOL! Your reaction says it all. I'll give this one a shot, looks so simple yet so elegant!
Wow one of my favourite dessert!!
I’m not much of a baker, so this looks perfection to prepare to me!! Oui!
Watching it again! Mouth is watering! 😝😝😝😝
This looks soooo good... going to follow this recipe and make this tomorrow! Brilliant video as always 👏👏
Simplement formidable, merci, merci, merci.
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!
Looks delicious,!! Thank you for all your hard work. ❤️
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!🙏🏻😊
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.
My favorite dessert. ❤
Awesome 😎
Making this with apples. Thank you for this simple dish while we are quarantined!
Definitely going to make this as a weekend treat for the family. Thanks
Look like so delicious.
Going to try it now. Love it when you taste your dishes lol
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!
❤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 🇨🇦
This I will try. Your reaction...❤
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 :)
This is a must try since I love custard and prunes!!!
Have to make this look so good thank you for the recipe
a must try 😋😋😋😋😋
Awesome!!
That looks insane.......goodness I need to go make it asap 🥺💖💖💖
Tried few recipes, thanks for you easy understandable recipes and lots of very important information. subscribed:)
Really enjoying these recipes. Not the ones about which one always hears.
The reaction at the end 😂♥️
Delicious
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
This looks amazing! What is the size of the enamel baking dish?
Thanks for bringing up another bomb! Merci
I made this last week and was delicious, especially with coffee as you said. Thanks for sharing the recipe.
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.
Merci pour cette merveilleuse vidéo! Si vous utilisez des pommes, doivent-elles d'abord être cuites ?
pas forcément mais je dirai oui
Moi qui n’aime pas les pruneaux, je reconnais que ce dessert est très bon :)
Looks delicious! Isn’t it similar to a clafoutis ?
Thanks, Stephan....you just got me to blow my diet...big time. Vive Le Chef Stephan!
Trés interessante!!!
What’s the size of the baking tray your using?
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.
Would dates be a good substitute for prunes?
Can I make it without rum or substitute it?
Trying it today, here in Brazil. I have no congnac and no prunes but I couldn't wait
Will definitely try this. Where is that beautiful baking dish from??
Me too - c’est l’inspiration!
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😅
I made clafoutis once, is this similar?
Yes both are similar but clafoutis is a bit harder
Yummmmmy 🤪🤪🤪🤪
Nice
I love your commentary
How do you know it is done?
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.
How long in the oven?
I want to try tomorrow. How high should the heat be to make beurre noisette? Great video!
Absolutely delicious ! But how about making it with bananas ? Yummm !
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.
Merci la Bretagne!
If I substitute apples in this dish, should I cook them first?
Bonjour just wondering what to soak the prunes in? Madiera, rum, port or anything like that?
Look at pull down=recipe
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?
May be next time you will teach us the famous Kouign Amann !
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 :-)
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
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).
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 😊💛
How many does this serve?
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
please, would it be ok to chop up the prunes so that they are more evenly distributed? merci.
Should you let the batter rest?
Ina Leyen I don’t believe that would be necessary.
Some recipes say yes, some don't.
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.
how do you tell when it's done baking? by color? see if it jiggles? toothpick?
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 :-)
Could you make this with pitted figs?
No one could stop you!
Far Breton!!!
yes
Had it many yrs ago...its now time to make it. Tq fr the recipe ❤❤
Would you tell us , how many games flower ,milk , sugars and better please. Thanks
Look at recipe in pull down. Most videos give recipes in pull down. Tap arrow in upper right side (not on top corner)
Can someone recommended the quantities needed?
100 grams / 3.5 oz of dried prunes (pitted and macerated in armagnac, rhum the or just warm water)
125 grams 4.4 oz white granulated sugar
100 grams / 3.5 oz plain flour
3 whole eggs (best quality you can find)
1 fresh vanilla bean seed removed(or vanilla extract)
1 or 2 tablespoon of good rhum ( I used Havana club white 3 years old)
60 grams salted butter
500 ml of full cream milk whole milk)
@@midom9143 Thanks a lot. ☺ ( I never use salted butter, I will use usually butter) ☺ In general, one piece of information is missing and you can miss it all.█
can you use almond flour or coconut flour, make it gluten free~ just wondering
I am sure you can but I have no tried👍👨🏻🍳
Looks great! How long did this take to bake? :O
around 35-40 min