Far breton aux pruneaux: Brittany famous prune pudding (to try absolutely)
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- Опубліковано 28 вер 2024
- The far breton is a delicious and easy to make prunes pudding from Brittany. it is so good in fact that it became a French staple everybody loves. it is to be enjoyed slightly warm with a coffee on your own or with friends and family. Get the recipe here: bit.ly/3Enj3Ny
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🧅🥕INGREDIENTS🥕🧅
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)
Cooking time is 45 minutes
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Making that tomorrow, the taste test exclamations sold it!
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 :)
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.
OMFG that reaction, I love this guy!!!
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 !
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 😋
I love your reaction to the first taste of this Far. I'm going to make it straight away!
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!
My favorite dessert. ❤
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
LOL! Your reaction says it all. I'll give this one a shot, looks so simple yet so elegant!
I’m not much of a baker, so this looks perfection to prepare to me!! Oui!
Tried it. Outstanding, and a breeze to make. Along with your Tarte Tatin and Crepes, my favorite desert recipes.
This dessert looks delicious. I will definitely be trying this recipe. Thanks.
Watching it again! Mouth is watering! 😝😝😝😝
Making this with apples. Thank you for this simple dish while we are quarantined!
Gotta make this soon. Looks amazing.
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!
Wow one of my favourite dessert!!
Looks delicious,!! Thank you for all your hard work. ❤️
Stephane - this is one of the best things I ever ate, thanks for sharing
❤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 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.
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.
This I will try. Your reaction...❤
This is a must try since I love custard and prunes!!!
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 :)
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!🙏🏻😊
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.
Really enjoying these recipes. Not the ones about which one always hears.
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.
Going to try it now. Love it when you taste your dishes lol
Simplement formidable, merci, merci, merci.
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😅
Looks delicious! Isn’t it similar to a clafoutis ?
The reaction at the end 😂♥️
Thanks for bringing up another bomb! Merci
Look like so delicious.
May be next time you will teach us the famous Kouign Amann !
Will definitely try this. Where is that beautiful baking dish from??
Awesome!!
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).
Me too - c’est l’inspiration!
Merci pour cette merveilleuse vidéo! Si vous utilisez des pommes, doivent-elles d'abord être cuites ?
pas forcément mais je dirai oui
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 :-)
I love your commentary
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?
Merci la Bretagne!
Would dates be a good substitute for prunes?
Yummmmmy 🤪🤪🤪🤪
Will appreciate if you could give d measurements in cups n spoons, most of us don’t have weighing scales. Your early reply will be greatly appreciated. Thnk u.
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
How do you know it is done?
Nice
Trés interessante!!!
I did it! Except like I don't have a oven, I did it on a non stick frying pan and it was delicious, oh and another thing since I didn't have rum liqueur I used my white pinot wine. So instead of the prines I used plums. Thanks for the recipe. Love your stuff
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!
how do you tell when it's done baking? by color? see if it jiggles? toothpick?
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
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?
Can I make it without rum or substitute it?
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.
Should you let the batter rest?
Ina Leyen I don’t believe that would be necessary.
Some recipes say yes, some don't.
How many does this serve?
"Far breton" is one of the simplest, yet tastiest desserts I know. There are several variations between recipes (in ours, while preparing the dough, we let the mold in the heating oven, to melt the butter in it), but it's almost impossible to fail. And what an explosion of flavours, even without prunes or vanilla! It's impressive how only 3-4 ingredients can give rich flavours like that. Thank you to share this recipe to the world ;) Next time: kouign amann, or the less known but delicious "gâteau breton" (almost the same ingredients)! ;)
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 :-)
can you use almond flour or coconut flour, make it gluten free~ just wondering
I am sure you can but I have no tried👍👨🏻🍳
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.█
180 C equals to 356 F, not 392 F.
Could you make this with pitted figs?
No one could stop you!
👍👍
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 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 😊💛
😋🤗
What is the criterion to determine if it is done ??
you plunge a knife in the cake if the blade comes out dry 9 meaning no rough batter is attached to it is ready
@@FrenchCookingAcademy I thought that was the likely criterion but the center looked pretty wet so I wanted to make sure. Thx.
@@josephwalsh7546 but look a little bit of moisture is not that problematic as the pudding will solidify rapidly when cooling down
Malheureusement on n'a pas de beurre sale ( excuse no accent) alors ...que faire.ajoute dans la farine, combien
En fonction de votre goût. Seulement quelques grammes.
I just made it. It turned more like a cake not pudding then i realized i forgot to add the milk 😭😢
8:35 😳😳😳
This is like a dutch baby with sugar and added to a cold pan instead of a hot skillet.
You cook babies? 😱😱
😂🤣
@@aidanclarke6106 what are chicken embryos?
I think my butter went too far. See little crystals in it.
Shorter shorter shorter
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've watched this video so many times just for your reaction at the end. You can't script that kind of joy!
I love any custard dessert 🍮 Thank you for the recipe. And for all the different options to make this dish. Simply the best!
Moi qui n’aime pas les pruneaux, je reconnais que ce dessert est très bon :)
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 😍😍😍
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.
FYI the website version of the recipe calls for unsalted butter
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
Delicious!
Great Tutorial as usual❤
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 clafoutis once, is this similar?
Yes both are similar but clafoutis is a bit harder
Awesome 😎