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Recipe · Brittany
Gâteau breton
Rich Breton butter cake
⏱ 45 minServes 8Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)all-purpose flour
250 g (9 oz)salted butter, softened
200 g (7 oz)superfine sugar
6egg yolks
1 tspvanilla extract- 1egg yolkfor glazing
- 300 g (11 oz) all-purpose flour
- 250 g (9 oz) salted butter, softened
- 200 g (7 oz) superfine sugar
- 6 egg yolks
- 1 tsp vanilla extract
- 1 egg yolk for glazing
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- In the stand mixer, beat the softened salted butter with the sugar until creamy and light, without overdoing it.
- Add the egg yolks one at a time, mixing after each, into the butter and sugar.
- Mix in the sifted flour and vanilla on low speed until the dough comes together.
- Shape into a smooth ball, flatten it slightly and chill for 2 hours until firm.
- Press the dough evenly into the buttered, lined pan, right to the edges.
- Brush the top with beaten egg yolk and score a crisscross pattern with the tip of a knife.
- Bake for 45 minutes at 180 °C (350 °F) fan until golden, then unmold while warm onto a rack.
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