Gateau Breton is a traditional French butter cake from the Brittany region. Known for its rich, buttery flavor and dense, crumbly texture, this cake is a delightful treat for any occasion. The simplicity of the ingredients allows the quality of each component to shine, making it a perfect dessert to showcase the beauty of classic French baking.
Most of the ingredients for Gateau Breton are common pantry staples, but you may need to purchase extra egg yolks if you don't typically separate eggs. Additionally, using high-quality unsalted butter is crucial for achieving the cake's signature richness. Make sure to get vanilla extract for that subtle hint of flavor.
Ingredients for Gateau Breton Recipe
Flour: The base of the cake, providing structure and texture.
Sugar: Adds sweetness and helps with the cake's browning.
Unsalted butter: Essential for the rich, buttery flavor and moist texture.
Egg yolks: Contribute to the cake's dense texture and rich taste.
Vanilla extract: Adds a subtle, aromatic flavor.
Salt: Enhances the flavors and balances the sweetness.
Egg yolk for glaze: Provides a beautiful, golden finish to the cake.
Technique Tip for This Recipe
When incorporating the egg yolks into the butter and sugar mixture, ensure each yolk is fully blended before adding the next. This helps create a smoother and more uniform batter.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with almond flour: Almond flour provides a nutty flavor and a slightly denser texture, which can add a unique twist to the gateau.
sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor, making it a healthier alternative.
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and richness, with a slight coconut flavor that complements the cake.
egg yolks - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg yolk. This is a good vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract offers a different but equally delightful flavor that pairs well with the other ingredients.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.
egg yolk for glaze - Substitute with milk: Brushing the top with milk can give a similar golden finish, though it may not be as shiny as an egg yolk glaze.
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How to Store or Freeze This Recipe
Allow the gateau breton to cool completely before storing. This ensures that any residual heat doesn't create condensation, which could make the dessert soggy.
Wrap the cake tightly in plastic wrap. This helps to keep the cake moist and prevents it from absorbing any odors from the refrigerator.
Place the wrapped gateau breton in an airtight container. This adds an extra layer of protection against moisture and odors.
Store the cake at room temperature for up to 3 days. If you plan to keep it longer, refrigeration is recommended.
For longer storage, you can freeze the gateau breton. First, wrap it in plastic wrap, then in aluminum foil to prevent freezer burn.
Label the wrapped cake with the date before placing it in the freezer. This helps you keep track of how long it has been stored.
When ready to enjoy, thaw the gateau breton in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.
For a quicker thaw, you can leave the cake at room temperature for a few hours. However, avoid microwaving as it can alter the texture.
Once thawed, you can warm slices of the gateau breton in a preheated oven at 300°F (150°C) for about 10 minutes. This revives its buttery richness and gives it a freshly baked feel.
Enjoy your gateau breton with a cup of coffee or tea, or serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the Gateau Breton on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.
If you prefer using a microwave, place a slice of Gateau Breton on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds, checking to ensure it doesn't overheat.
For a quick stovetop method, heat a non-stick skillet over low heat. Place a slice of Gateau Breton in the skillet and cover it with a lid. Warm for 2-3 minutes on each side, ensuring it heats evenly without becoming too crispy.
If you have an air fryer, set it to 300°F (150°C). Place the Gateau Breton inside and heat for 3-5 minutes. This method will give it a slightly crisp exterior while keeping the inside moist.
For a more traditional approach, use a toaster oven. Set it to 300°F (150°C) and place the Gateau Breton on the rack. Heat for 5-7 minutes, checking periodically to ensure it doesn't overcook.
Best Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the gateau breton.
9-inch cake pan: Grease this to prepare for the dough.
Mixing bowl: Use one for the flour and salt mixture, and another for the butter and sugar mixture.
Hand mixer: Beat the butter and sugar until creamy.
Spatula: Incorporate the flour mixture into the butter mixture.
Pastry brush: Brush the dough with the extra egg yolk for a golden glaze.
Cooling rack: Let the gateau breton cool on this before serving.
How to Save Time on This Recipe
Pre-measure ingredients: Measure and prepare all ingredients before starting. This ensures a smooth cooking process.
Use a stand mixer: A stand mixer can quickly and efficiently combine butter, sugar, and egg yolks, saving you time and effort.
Room temperature butter: Ensure butter is softened to room temperature for easier mixing.
Chill the dough: If the dough is too sticky, chill it for 10-15 minutes to make it easier to press into the pan.
One-bowl method: Minimize cleanup by using one bowl for the butter mixture and gradually adding the flour mixture directly into it.
Gateau Breton
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter, softened
- 6 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 egg yolk for glaze
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan.
- In a bowl, mix flour and salt.
- In another bowl, beat butter and sugar until creamy. Add egg yolks one at a time, then vanilla.
- Gradually add the flour mixture to the butter mixture until combined.
- Press dough into the prepared pan. Brush with the extra egg yolk.
- Bake for 45 minutes or until golden brown. Let it cool before serving.
Nutritional Value
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