Gateau Breton Recipe

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Gateau Breton
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Ingredients
8
Count
Nutrition
925
Calories
Total time
65
Minutes
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Ingredients:

  • 1 lb sugar
  • 1 tbsp dark rum ( for respect my teacher said)
  • 1 egg
  • 1 tsp water

Directions:

  1. 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.
  2. 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.
  3. Preheat the oven to 360 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. You can do the mixing in a food processor but this recipe is the traditional way.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 925.35 Kcal (3874 kJ)
Calories from fat 472.8 Kcal
% Daily Value*
Total Fat 52.53g 81%
Cholesterol 349.21mg 116%
Sodium 557.06mg 23%
Potassium 160.83mg 3%
Total Carbs 100.44g 33%
Sugars 55.62g 222%
Dietary Fiber 1.7g 7%
Protein 14.1g 28%
Vitamin A 0.6mg 19%
Iron 1.8mg 10%
Calcium 56.7mg 6%
Amount Per 100 g
Calories 396.39 Kcal (1660 kJ)
Calories from fat 202.54 Kcal
% Daily Value*
Total Fat 22.5g 81%
Cholesterol 149.59mg 116%
Sodium 238.63mg 23%
Potassium 68.9mg 3%
Total Carbs 43.03g 33%
Sugars 23.83g 222%
Dietary Fiber 0.73g 7%
Protein 6.04g 28%
Vitamin A 0.2mg 19%
Iron 0.8mg 10%
Calcium 24.3mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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