Gâteau battu picard

Name: Gâteau battu picard
Total time: 180 min
Yield: Serves 8
Cuisine: Picardy
Ingredients: 300 g (2½ cups) pastry flour; 15 g (½ oz) fresh yeast; 5 egg yolks; 150 g (5 oz) unsalted butter; 60 g (⅓ cup) granulated sugar; 80 ml (⅓ cup) whole milk; 1 pinch of fleur de sel

Picardy gâteau battu, brioche cake

⏱ 180 minServes 8Hard360 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)pastry flour (French T45)
15 gfresh yeast
5egg yolks
150 g (5 oz)unsalted butter
60 g (2 oz)superfine sugar
80 ml (⅓ cup)whole milk
1 pinchfleur de sel (flaky sea salt)

300 g (11 oz) pastry flour (French T45)
15 g fresh yeast
5 egg yolks
150 g (5 oz) unsalted butter
60 g (2 oz) superfine sugar
80 ml (⅓ cup) whole milk
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 fluted gâteau battu mold, 16 cm (6 in)

1 large bowl (4 L / 4 qt)

1 wooden spoon

1 oven

03 — Method

Dissolve the fresh yeast in the lukewarm milk, then mix in the large bowl with the flour, egg yolks, sugar and fleur de sel into a soft dough.
Beat the dough with a wooden spoon for a good 15 minutes until elastic, glossy and stringy when lifted.
Beat in the warm melted butter in several additions until the dough is smooth again and pulls away from the bowl.
Butter the tall fluted mold generously, add the dough (it should fill a third) and let rise 1½ hours in a warm place until it reaches the rim.
Preheat the oven to 180 °C (350 °F) on convection and bake 40 min, covering with paper if the top browns too fast.
Test with a knife, then carefully unmold while warm and let cool upright on a rack.