The duolicious cookbook is a collection of duomedia’s favourite recipes. It offers a selection of international starters, main courses and desserts that are unique to each duomedia team member. You can read more about it here.
This recipe is provided by Sebastien Le Roux who is Director Operations & Services at duomedia. We asked Sebastien why he chose this recipe and here is what he said.
I’ve chosen this recipe because it comes from my home region, Bretagne in France. It reminds me of my summer holidays as a child when my grandmother used to bake this for me and my brothers every few days so we could have it for breakfast every morning. She would have to ration, though; otherwise we would eat it all on the first day. Now that I think of it, she must have baked a crazy amount of gateau Breton in her life. We would spend the two full months of our summer holidays there. No wonder they were so good -- she had tons of practice ;-)
500 g all-purpose flour • 6 large egg yolks • 250 g unsalted butter • 250 g sugar • 15 ml vanilla extract • pinch of salt • egg wash (1 beaten egg) • 10 ml rum
Cream the butter and sugar, until light and fluffy.
Beat in the vanilla and egg yolks, one at a time, beating well after each addition. Add the 2 teaspoons of rum.
Add the flour and salt and beat until just combined.
Transfer the batter, which will be very thick, into a 22 cm tart pan and pat it down with your hand. Chill the batter for 10-15 minutes in the refrigerator.
Remove from the refrigerator. Brush the top with beaten egg, and mark a crisscross pattern with a fork.
Bake for about 50 minutes or until the top is golden brown and the edges pull away slightly from the sides.
Enjoy with a glass of Breton cider.
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