Gateau Breton
I met Susan Herrmann Loomis last May while we were in Paris. She had just finished a cooking class at Patricia Wells’ Studio and we had a chance to chat for a few minutes over a cup of tea. I...
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Cooking tools:
- Cake pan
- Sifter
- Pastry brush
- Cooling rack
- Fork
- Oven
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Saucepan
Ingredients
- 7 large egg yolks
- 2 teaspoons water
- 1 ¼ cup sugar
- 8 ounces or 16 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 10 ounces or 2 cups unbleached all-purpose flour
- ½ teaspoon kosher salt
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