GATEAU BRETON AUX POMMES
Popular in French Canadian regions of Canada. In this indulgent cake, apples are caramelized before being baked in buttery batter. It has an update with salted caramel sauce that lets guests indulge even further. The caramel sauce takes about 12 mins to make. Times shown below are for the cake.
Provided by Annacia
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For salted caramel sauce:.
- Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
- Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8-10 minutes.
- Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
- Remove from heat and mix in butter and salt.
- Pour caramel sauce into a small heatproof jar or bowl; let cool.
- For cake:.
- Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside.
- Heat 2 tablespoons melted butter in a large skillet over medium heat.
- Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10-12 minutes.
- Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
- Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
- Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
- Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
- Bake cake until top is golden and a tester inserted into the center comes out clean, 40-50 minutes.
- Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
- Serve cake with caramel sauce and creme fraiche.
- DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.
Nutrition Facts : Calories 545.2, Fat 29.2, SaturatedFat 17.7, Cholesterol 147.4, Sodium 445.7, Carbohydrate 68.9, Fiber 2.7, Sugar 50.2, Protein 5.1
APPLE BRETON POUND CAKE (QUATRE-QUARTS AUX POMMES)
A Breton Pound Cake, known as "Quatre-Quarts" (four quarters) is the ubiquitous French snacking cake. It's simple, not-too-sweet, just dense enough to be eaten with your hands and full of buttery flavors. This version is studded with lightly caramelized apple chunks to keep it moist and irresistible. A great year-round recipe for your baking repertoire! In French, this Breton Pound cake is called a "quatre-quarts", which translates to "four quarters". It is ubiquitous in my home region of Brittany, but also widely known and enjoyed all throughout France. It consists -...
Provided by Audrey
Categories Bretagne
Time 55m
Number Of Ingredients 2
Steps:
- Note: This recipe is based on 3 eggs weighing 150g. If your eggs weigh less or more, adapt your other ingredient measurements accordingly. See cooking notes above.
- Preheat your oven to 350°F (180°C) with a rack in the middle. Grease a 9"x-5" loaf pan with butter and dust it lightly with flour.
- Melt the 150g of butter (for the batter) in a saucepan and set aside to cool.
- In large frying pan, over medium heat, add the diced apples, butter (for the apples), sugar and salt. When the butter starts to melt, mix gently to coat the apples. Cook for 6-7 minutes until the apples are lightly softened and caramelized. Do not overcook them, the dices should still hold their shape. Set aside to cool.
- In a large mixing bowl, whisk together the egg yolks and sugar until foamy and lighter in color. Whisk in the cool melted butter. Switch to a spoon or spatula, and mix in the flour and salt. Finally, fold in the apples.
- In a separate bowl, whisk the egg whites until firm. Add a spoonful of the egg whites to the batter and mix to loosen the consistency. Add the rest of the egg whites and gently fold in with a spatula.
- Transfer the batter to the prepare pan and bake for 55 minutes to 1 hour, until golden and a knife inserted in the middle comes out clean.
- Transfer to a cooling rack and let cool for 10 minutes. Remove the cake from the pan and let cool to room temperature completely, before serving.
Nutrition Facts : Calories 200, Fat 20 grams
GATEAU BRETON
Steps:
- Place the flour on the counter and make a well. Cut up the butter and place the sifted sugars, butter, yolks, rum, and vanilla powder in the well. Work the well together.
- Work in the flour then "fraisage" the dough, pushing it away from you on the counter with the heel of your hand. This helps schmear the butter into thin layers to make the cake flakey in the end. Chill the dough 30 minutes.
- Preheat the oven to 360 degrees F.
- Butter an 8-inch cake pan and line the bottom with parchment and butter the paper. Roll the dough out on a lightly floured surface to an 8-inch disk about 1/2-inch thick. Flip it over onto your hand and brush off the excess flour then place it in the pan. Brush the top with egg wash; then egg wash it again to get a thicker coating. Using a knife, decorate it with the traditional cross-hatching, or for restaurant presentation you carve a map of Brittany on the surface and do some angled lines all around the edge. Bake until golden brown, about 30 to 40 minutes. Let cool in the pan and serve in wedges.
- I kept this recipe in the original metric measurements I was taught it in to show the relationship between the ingredients. Quatre-Quarts (meaning "four quarters") is a French cake shaped like a rectangle and all the ingredients (butter, sugar, flour, and eggs-oooo that would make a good book title, don't you think?) are of equal weights. My teacher, Chef Claude at La Varenne said you weigh the eggs and then match that measurement with the other ingredients.
- If you look this up in the dictionary, Quarte-quarts translates to pound cake, the American version of a pound of 4 equal ingredients, but with air whipped in for leavening. This cake is dense and buttery with a big crumb, more like a shortbread than a cake.
- You can do the mixing in a food processor but this recipe is the traditional way.
GATEAU BRETON
You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.
Provided by Dolce-Danielle
Categories World Cuisine Recipes European French
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
- Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
- Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
- Press dough into the prepared pan with your hands. Brush glaze on top.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.
Nutrition Facts : Calories 408.4 calories, Carbohydrate 38.9 g, Cholesterol 214.6 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 15.8 g, Sodium 170.1 mg, Sugar 18.9 g
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