French Far Breton Cake

This traditional French dessert is a true delight, made all the more luxurious with the addition of prunes in Armagnac. However, don't fret if you don't have these fancy ingredients on hand – you can easily substitute rum or skip the alcohol altogether. While Far Breton is typically made with dry pruneaux, the choice is yours whether you want to incorporate this rich and boozy element or stick to plumping your prunes in tea or water. Either way, this dessert will still be a showstopper. Imagine sinking your teeth into a velvety, custard-like filling that's studded with tender prunes, infused with the subtle notes of Armagnac. This dessert is the epitome of indulgence, combining the sweetness of the prunes with the warmth of the alcohol-infused custard. But don't worry if you're not a fan of alcohol – you can easily adapt this recipe to suit your preferences. The allure of Far Breton is not solely reliant on the prunes in Armagnac. It's the harmonious combination of flavors and the perfect balance of textures that make this dessert an absolute pleasure to enjoy. With just a few simple ingredients, such as eggs, flour, sugar, and milk, I will show you how to create a dessert that will transport your taste buds straight to the heart of Brittany. Let's create something extraordinary together.

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A true gem from Brittany

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Prunes in Armagnac Recipe

Batter

Grease pan and line parchment to the bottom. Grease parchment too with oil, butter or cooking spray. Drain and remove pits from the prunes. In a saucepan, bring milk sugar and prune pits to a quick boil. In the blender, place butter and salt. Pass hot milk through a sieve (if prune pits are in use). Add flour, semolina and vanilla and blend. When the blender still running, add eggs and continue to mix until smooth. Pour the batter in the prepared pan, and tuck prunes in.

Baking

Preheat fan oven to 410ºF/210ºC. Bake far Breton for about 30 minutes. Extend cooking time if using conventional oven. Let cool flan for an hour and place in the freeze for 45 minutes before un-molding. De-mold and refrigerate for up to 4 days.

Glaze

To give a glossy finish, far breton can be brushed with melted neutral glaze or a glaze made out of the saved prunes in armagnac liquid. Soak gelatin in cold water until it softens, drain and set aside. Bring prune in armagnac liquid to a boil along with the sugar. Remove from the heat, and add the softened gelatin. Use lukewarm. Cut far Breton cake into 6 or 8 portions. Bon appétit!

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