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'far Breton' Recipe

Name: The French Laundrys 'Far Breton' Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: French
Ingredients: 500 ml Milk; 4 large Eggs; 150 g Granulated Sugar; 100 g All-Purpose Flour; 50 g Buckwheat Flour; 1 tsp Baking Powder; 1 tsp Vanilla Extract; 1 pinch Salt; 2 tbs Armagnac; 300 g Canned Brooks Cherries; 100 g Unsalted Butter; 100 g Powdered Sugar; 50 g All-Purpose Flour; 50 g Buckwheat Flour; 2 large Egg Whites; 1 pinch Salt; 1 tsp Vanilla Extract

Inspired by The French Laundry

Time1h 30m

Serves8

Armagnac Canned Brooks Cherries and Buckwheat 'Tuile'

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Ingredients

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For the Far Breton

2 1/8 cup (500 ml) Milk

4 large Eggs

5.29 oz (150 g) granulated sugar

3 1/2 oz (100 g) 00 bread flour

1 3/4 oz (50 g) Buckwheat Flour

1 tsp Baking powder

1 tsp Watkins vanilla extract

1 pinch Celtic sea salt

2 tbs Armagnac

10.6 oz (300 g) Canned Brooks Cherries

For the Buckwheat 'Tuile'

3 1/2 oz (100 g) Unsalted butter

3 1/2 oz (100 g) Powdered Sugar

1 3/4 oz (50 g) 00 bread flour

1 3/4 oz (50 g) Buckwheat Flour

2 large Egg Whites

1 pinch Celtic sea salt

1 tsp Watkins vanilla extract

Method

For the Far Breton

Prepare the Batter

In a mixing bowl, whisk together the eggs and granulated sugar until the mixture is pale and fluffy.

Add Wet Ingredients

Gradually add the milk, vanilla extract, and Armagnac to the egg mixture, whisking continuously to combine.

Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, buckwheat flour, baking powder, and salt.

Mix Batter

Fold the dry ingredients into the wet mixture until just combined. Do not over-mix.

Add Cherries

Gently fold in the canned Brooks cherries, ensuring they are evenly distributed.

Bake

Preheat the oven to 180°C (350°F). Grease a baking dish and pour the batter into it. Bake for 40-45 minutes or until the top is golden and a toothpick comes out clean.

Cool and Serve

Let the Far Breton cool for a few minutes before slicing. Serve warm or at room temperature.

For the Buckwheat 'Tuile'

Prepare the Tuile Batter

In a mixing bowl, cream the unsalted butter and powdered sugar together until light and fluffy.

Incorporate Dry Ingredients

Add the all-purpose flour, buckwheat flour, and salt to the creamed mixture. Mix until well combined.

Add Egg Whites and Flavor

Gently fold in the egg whites and vanilla extract until smooth.

Shape and Bake

Preheat the oven to 160°C (320°F). On a lined baking sheet, use a spoon to drop small amounts of batter, spreading them out thinly. Bake for 8-10 minutes or until golden.

Cool and Shape Tuile

Once out of the oven, let the tuiles cool slightly before shaping them (if desired) while they are still warm. Allow to cool completely on a wire rack.