FAR BRETON (FARZ FORN)
Give your dessert repertoire a French flair with my delicious and easy-peasy far Breton’s unique twist…
Far Breton with a Twist
Ah, the far Breton – a cherished dessert from my childhood, a little bit like a clafoutis, one that holds a special place in my heart. You might raise an eyebrow at the mention of crème fraîche in this classic Brittany delight, but allow me to share a tale that adds a touch of nostalgia to this esteem recipe.
Crème Fraîche Controversy
Yes, you read it correctly, my nounou, my dear nanny who was from Brittany, had a delightful secret when it came to baking a far Breton. While traditional recipes might not include crème fraîche, she had her reasons for adding it. According to her, it made the dish smoother, a velvety treat that melted in your mouth.
A Taste of Home
Growing up in the picturesque region of the astonishing Lot, I could not help but wonder if the dry Agen prunes, which our region is renowned for, had been meticulously dried solely for the purpose of this dish. They brought a unique sweetness and chewiness that perfectly complemented the creamy far Breton.
The Rum or Calvados Dilemma
Traditionally, the far Breton recipes call for soaking prunes in rum, infusing them with a rich, boozy essence. However, my dear nounou had a different perspective. She possessed a prized artisanal Calvados, lovingly crafted by her friends near Le Mans. This exquisite apple brandy found its way into her Far Breton recipe, adding a “je ne sais quoi” that was simply enchanting. It was her special touch, her secret ingredient, that made her far Breton stand out.
Simplicity in the Kitchen
Creating a Far Breton has always been a straightforward endeavour. Omit the Calvados if you prefer : a touch of rum can be a fine substitute. The key is to ensure that the dough rises generously, creating that signature light, yet custardy texture that defines this exquisite dessert.
A Journey Through Time
The far Breton, while now an emblematic dessert of Brittany, has a history that traces back to the 18th century where it was designed for religious festival. Originally, it bore a different guise, resembling more of a porridge than the baked treat we know today. Back then, prunes were not a guaranteed inclusion in the recipe, adding an element of surprise to each serving.
Embracing Tradition
In the end, this far Breton recipe is a nod to my dear nounou’s culinary wisdom. It is as well, a reminder that recipes are not just instructions; they are stories, memories, and a connection to our roots. So, the next time you enjoy a piece of far Breton, let it transport you on a sweet journey down memory lane…
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
FAR BRETON
Ingredients
- 250 g stoned dry prunes Agen prunes if possible
- 4 tbsp Calvados or brown rum or dark rum
- 25 cl crème fraîche
- 6 eggs
- 200 g flour sifted
- 1 vanilla clove
- 50 cl milk
- 70 g brown caster sugar
- 50 g butter salted
Instructions
- Preheat your oven to 180 °C.
- Butter a rectangular tin.
- In a little bowl, heat the milk using your micro-waves (2 minutes at 360).
- Add the vanilla clove and the Calvados to the boiled milk. Stir well.
- Meanwhile, take a second bowl and beat the eggs with the sugar, flour and crème .
- Incorporate the vanilla mixture to the second bowl.
- Dispose the prunes in the buttered tin.
- Pour the preparation in and bake for 45 minutes.
