Far Breton
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laperruche.fr.
Cooking tools:
- Blender
- Kitchen torch
- Kitchen scale
- Microplane
- Fine-mesh sieve
- Silicone baking mold
- Cooling rack
- Oven
- Stove
- Saucepan
- Chef's knife
- Mixing bowl
- Spoon
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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