Breton pastry

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Mini gateaux bretons, individual breton butter cakes with jam filling.

Far Breton, or far aux pruneaux, is a rich, French custard studded with brandy soaked prunes. A traditional comfort during cold weather, it’s a natural companion to hot coffee after a Sunday lunch. Far Breton originates, as you might guess, in Brittany, where it goes by farz fourn. The northwest region of Bretagne is famous for its butter, sea salt, and pastries that take advantage of these ingredients, such as sablés bretons and kouign amann.

Gateau Breton is French butter cake, Brittany's finest. It's an enormous shortbread, a gigantic jammy dodger, the impossibly buttery double tart.

A far is a custardy pudding cake, similar to a clafouti but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

Life in Brittany includes our fair share of delicious cakes and especially the cakes traditional to the region which are collectively called 'Breton cakes', even though this broadly includes biscuits, lollipops and caramels. The Best of Breton Cakes - Brittany's Most Popular DessertsBreton cakes are famous for their layers of pastry and creamy butter which is

Learn how to make this kouign-amann recipe — the famous French Breton butter cake.

A traditional pastry from Brittany, kouign amann means ‘butter cake’ in the Breton language. This is a five ingredient recipe and is so therapeutic to put together. You can also add slices of apple, extra caramel or even a sprinkle of cinnamon to flavour yours, if you like. Don’t be intimidated by the folds and layers – it doesn’t have to be perfect. Recipe taken from Et Voila: A Simple French Baking Love Story by Manon Lagrève (OH Editions, £22) and tested by delicious.

Brittany is a region with a rich heritage that is divided into four departments: Finistère, Morbihan, Côtes d’Armor and Ille et Vilaine. It's Celtic past is full of legends including Merlin, Arthur and the knights of the round table in the forest of Brocéliandes. The dramatic coastline, medieval towns, thick lush forests, colourful markets and

Far Breton is a classic French dessert, a rich, dense custard with dried fruit imbibed with Armagnac, brandy or rum. The perfect snack or dessert!

Gateau breton - Brittany butter cake

I went wild over this cake when I tasted it for the first time at Bell’s, a French bistro in Los Alamos, California. Its butteriness and shortbread-like texture are what made me an instant fan. How can a cake with only four ingredients be so…

Gateau Breton is a French pastry that comes from the Bretagne region of France. While professional looking, this easily made pastry features salted European butter and a prune or apricot filling between two layers of pastry made in a food processor or mixer.

“Layer after layer of sweet-salty-butter-sugar goodness,” -Andrew W.

Patissier Eric Lanlard shares his family recipe for traditional gâteau breton. This rich, buttery bake is like a cross between a cake and a biscuit and is served, usually with coffee, at celebrations in Brittany.

Edd Kimber‘s gâteau breton is synonymous with the area it hails from, Brittany. It’s a cross between a cake and a biscuit: dense, moist and utterly delicious. Edd’s version, filled with a prune purée, is the most typical, although the cake can also be made with many other fillings, including chocolate and caramel. Take a look at our amazing Black Forest gâteau too – a totally different style of gâteau, but equally fruity and moist.

Far Breton is a delicious French recipe that originates from the Brittany region of France and is one of the region’s most famous desserts. It is made with basic ingredients and baked, creating a thick custardy texture that is enhanced with the flavor of dried prunes and rum.