How to Make Elegant, Buttery Gâteau Breton
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- Опубліковано 25 сер 2019
- Elle teaches Bridget how to make our showstopping recipe for Gâteau Breton with Apricot Filling.
Get the recipe for Gâteau Breton: cooks.io/2TTutjg
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Elle's joyous giggle upon eating the first bite is priceless - I continue to watch these episodes with pleasure!
you should watch it with the CC on. It is hilarious when they speak some french and how the CC "translates" it.....
I made this with dried figs, and it was like the best fig newton you ever could have
Genius! Fig newton's are my mothers favorite cookie snack, I'll have to make this for a special occasion for her! Thanks for the idea :)
I actually had no interest in making this cake. Not that it’s not excellent. I just have tons of great baking recipes of my own to make. This particular cake is really not the flavor profile I love. But you got me at fig Newton. I try to make most of my families food from scratch and every once in a while I do miss a fig Newton. Next time I’m craving one I’m going to remember this comment and come back here and make the spectacular cake.
Nocturne22 lovely
Fig newtons are evil.
Eeeeeew
Anything with Chef Elle Simon is gonna grab my attention. She rescued my baked potatoes.
16 tablespoons of butter are 2 freaking sticks! Why don't they just say that???
@@susanpuckett3518 or, 1 cup...yes, I thought that was odd
I'm a big fan of baking by weight, so 8oz for consistency
@@susanpuckett3518
Probably because it's easier to measure 16 tablespoons of butter using the marks on the wrapper than to use a cup measurement
Susan Puckett because they sell half-sticks and pound blocks. Different manufacturers have different shaped products. Sticks also doesn’t always translate in other countries where it isn’t the standard.
I'm watching from France and I've only ever had this gateau Breton made with a dried prune filling. I'll try this summer variation. I do agree it's perfect with a cup of coffee! How nice that this cake is enjoyed in the States and in other far away places. Brittany is known for its butter rich pasteries (please taste a kouign amann) and neighboring Normandy is world famous for its butter, cream and, of course, for its cheeses, camembert etc..
May I suggest you say "quelle tragédie" instead?
Including a weight measurement for butter would have been such a time saver too!
Thank you for your interesting videos.
I just made it for the first time, and made it with prunes. It was delicious! And,yes, I do want to try kouign amann!
This is almost cookie like. I’ve had Dutch pastries that are similar. So good!
I’ve been making my own version of Gâteau Breton for many years. My “version” has a Raspberry Filling instead of Apricots, no one in my family likes apricots except my Mother. I’m thrilled you guys finally made one. 👍🏼👏🏼👏🏼👏🏼👏🏼
Mmmm I'd definitely prefer the raspberries.
Thanks I was wondering if this would work with raspberries
Wow! Just what I was thinking...raspnerry. I am going to try it.
How many raspberries does it take to do that
Love these recipe videos, Thanks
This looks so delicious. More Elle please
Omg, this is so beautiful. And I can’t wait to make it.
made this and it came out great. a simple but elegant dessert
Wow delicious 😋 I want a piece now!
Looks perfectly done!
I made this tonight. I used smuckers apricot all fruit for filling. I also used hand mixer. I don't have a stand mixer. it worked out. tasted delicious.
Oh my yass thank u for sharing 👀🤗 looks Delicious..
This is one of my favorite🥰cakes!
Rich, buttery, dense and lightly sweet...pure happiness!
I'm ready😋ladies!
🍽🍰🍷
I made this and it came out very nice indeed. I left the cake in the freezer for 15 minutes to be on the safe side and I also found wetting the offset spatula to spread was helpful when manipulating the dough. I did a little more research and I gather the traditional filling in Brittany is prune! I will have to try that next.
More Elle!
That cake is looking so delicious and so much so until I could and would be eating it up in little time.
just beautiful. elle seems to make these desserts doable. not that i need to but man o man would that be good tomorrow a.m. with my cuppa. thanks elle.
This episode. Scrambled for pen and paper every time. Never wrote whole recipe.
Now I have the recipe!
From food stylist to TV chef. You know, I actually thought maybe Elle's background was in teaching at a culinary school or something. She really has a knack for this.
I LOVE this cake. Substituted some of the flour with almond flour.( Linzer style ). Also didn't like the freezing part of it .. so i spred the dough between 2 oiled parchemin paper and flipped it in the pan, spread any type of warm jam (easier to spread), and flipped another preformed round of dough. Voilà! No waiting. I did them with rasberry, marmelade and apricot. All good but the more tang the better.
Hello, how much almond flour did you add?
@@mariumsheikh6891 I substitute ( not add ) about a third to half of the flour . As long as your total is the same not to change the ratio.
I'm ready to tackle this. What of you wanted to use a different flavor jam? And can you used a pre-made store bought filling?? Apricots seem to be difficult to get in my area.
I expect any dried fruit would work
Would it be easier to use a pastry bag to add the pastry dough for the top layer?
Love the way you say in French (not really French) 🤣😆🤩
Love this video.
Wow!!!
Any chance to bake in an angel food pan?
Are these dried apricots?
What temperature is your freezer because I will tell you 10 minutes in my freezer is nowhere near enough to get the jam filling to set it's still running after 10 minutes and it's virtually impossible to not push it to the edge
Yum 😋
Oh oui oui
What about adding a some Apricot Liqueurs to the "egg wash" - I enjoy a snifter of Grand Marnier occasionally and I wonder if the essence of any of a dozen or so Fragrant Liqueurs might still be present after baking? Perhaps a bit of any of the dozen or so Apricot Liqueurs brushed on while cooling?
I bet you could throw a tablespoon of gran Marnier into the batter. Or into the apricot filling when cooking it. Or both. Shouldn't change the consistency much. I feel like diluting down the egg wash with liquor will end up with a lighter color bake, which the deep gold is really highly desirable here.
I am not an apricot fan so can I use berries instead?
No
Traditionally , this cake is made with salted butter.
Hi,in your filling ingredients you mentioned 1/3 sugar but you didn't added any in the UA-cam and even the written instruction.
Probably more calories and fat than the budget deficit. But who cares! At least I’ll die happily eating this cake!
I missed the flour quantity.
With A cup of Coffee ...mmmmm
Did you use a convection oven or not?
I'm surprised by the lack of parchment paper...
Put the Gateau slices in a bowl. Add ice cream ... and drizzle honey and chocolate drizzles. Put back into freezer. Pull out and pour on the brandy. Light up and make flaming Gateau Breton ala Jean !! ... and enjoy !
This video seem to forget the 1/3 cup sugar added to apricot mixture, added into the pan before cooking it! Maybe video editing mistake?
No sugar was added to the apricots
@@MIS315 where description says "Get the recipe" the linked recipe has 1/3 cup sugar
@@superduperdaddy6984 that's strange. Idk why they skipped it here.
Could you use a pudding or chocolate mouse?
What blender is that??
Jessica Li ua-cam.com/video/z7kWmAAneUM/v-deo.html
It’s a kitchenAid with the optional glass mixing bowl.
What's a good substitute for rum?
more rum?
@@PinkeeLee I can't have alcohol.
1 tbsp Rum extract to 1 cup water or grape juice.
@@madthumbs1564 hmmm
@@liwiathan so sorry...i was just being my stupid irreverent self. not all of my drs. approve of my humor either. i understand your point. my other suggestion was going to be "tofu." which is usually what i respond.
Just made this. My diamond pattern disappeared while baking. : (
You're batter probably wasn't firm enough.
Careful putting that hot bowl with the fruit filling right into the fridge. If the glass is of lower quality (soda-lime, etc.) it could experience thermal shock and crack/explode. Probably not an issue just in the fridge, but possibly if it gets cold enough quickly.
Can't they just use ounces or grams for dry ingredients?
These videos are seen around the world not just America.
Now I need to figure out how to make this gluten free...
No, traditionally, this cake is done plain, without filling.
The original recipe doesn't contain any fruit or jam. Why not...
The dough is supposed to rest for at least 4h. Also, it is better to very lightly work the dough by hand.
It's not dough, it's batter
that's a cookie🙄
Can you guys please add her as a primary host! While I love the two other hosts, chef Elle is ready!
The true "Gâteau breton" is filled with prune puree, not apricot ;).
Not the same without Christopher
You cooks are too spoiled ... with all those rich and delicious snacks. Just call you "snackees."
The cake looks great, but this format needs to be replaced. What's Eating Dan is doing it right.
It's such nonsense to say 16 tablespoons of butter instead of giving a weight. And don't use salt to compensate for a surfeit of sugar; just cut down the sugar. Bridget's interjections are still almost exclusively "sounds good". I think some editorial direction is needed.
Karl Delavigne considering sticks of butter have clearly marked tablespoon amounts, why not use tablespoons? Also, salt isn’t compensating for extra sugar. It gives a different depth of flavor and contrast.
@@burksrives6667 Not everyone buys sticks of butter. I live in the UK, where cooks use scales and don't measure solid ingredients by volume, which is particularly silly in baking. The salt does indeed balance and enhance flavours, but it should not be used to compensate for over-sweetness which is a sign of a defective recipe. I find most baking recipes have far too much sugar, and this is mostly based on historic precedent and keeping qualities.
As this is primarily for a US audience, I think it makes the most sense for them to provide units American's are most familiar with. If you actually care for a conversion, 16 tbs is two full sticks, equal to half a pound or ~225g.
@@HeroOfCows Thank you; then it's a puzzle why she didn't say two sticks.
@@HeroOfCows I'm in the USA, and not so ignorant to think this person is wrong simply because they're not in the USA. Not all butter sold in the USA is sold in sticks, and some of us make our own butter. Don't bring American's down with your ignorance.