Far Breton - la Perruche
Let yourself be guided by the sweet aroma of Far Breton with prunes, revisited by pastry chef Angelo Musa and La Perruche. Enjoy this traditional Breton recipe.
Ingredients
- Water: 1,000 g
- La Perruche brown sugar : 100 g
- Armagnac: 50 g
- Fleur de sel: 1 g
- Orange peel: 1
- Vanilla pod: 1
- Tonka bean: 1
- Prunes: 500 g
- Soaking syrup: 1,000 g
- Milk: 1,000 g
- Prune stones: 300 g
- Tonka bean: 1/2
- Flour: 170 g
- La Perruche brown sugar : 130 g
- Eggs: 200 g
- Infused milk: 750 g
- Prunes: 100 g
- Whipping cream: 50 g
- Armagnac: 30 g
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