Gateau breton recipe americas test kitchen

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gateau breton recipe americas test kitchen

French Country Cooking: Meals and Moments from a Village in the Vineyards by Mimi Thorisson

A captivating journey to off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village
 
Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old chateau in Medoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Souffle, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
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Published 08.12.2018

How to Make Elegant, Buttery Gateau Breton

Recipe: Gateau Breton

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Our final selection from the book is our choice from any cake in the book and I chose the Cider Glazed Apple Bundt Cake. I chose this cake because some of the other bakers in The Cake Slice Bakers had previously made it and it looked so, so good. And you know what? It is so very, very good. That soft top is lightly soaked with the thick, candy-like glaze and when you invert the cake the top of the cake is now a moist and delicious bottom layer. Bret thought the cake tastes like an old-fashioned apple cake a compliment, not a complaint , but I think the texture is more tender and not as heavy.

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Notes about this recipe

It occupies a large peninsula in the northwest of the country, lying between the English Channel to the north and the Bay of Biscay to the south., We had purchased 13 fantastic European butters and after doing our taste test we had pretty much 13 cakes of butter minus the small amount we used for tasting. We tried packing up the butters for the taste testers and whilst they took a couple, it didn't really diminish the pile of butter in the fridge.

To avoid introducing Read More. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut. Caramels chocolate bar donut cookie. Halvah apple pie apple pie brownie donut cheesecake. Powder sugar plum liquorice.

To avoid introducing too much air into the batter, which would lead to a fluffy, airy texture, we creamed the butter and sugar for only 3 minutes before adding the yolks and flour. Briefly freezing a layer of the batter in the cake pan helped us spread a bright apricot filling onto the batter. The pan then went back into the freezer to firm so that the top layer of batter could also easily be added. Finally, by making a homemade filling from dried apricots, we ensured both vibrant flavor and the thick consistency needed to make layering the cake in the pan a breeze. We prefer whole milk in this recipe, but 1 or 2 percent low-fat milk may be substituted. Do not substitute frozen cherries for the fresh cherries. Adjust oven racks to lowest and upper-middle positions; place inch skillet on lower rack and heat oven to degrees.

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