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Traditional Far Breton Recipe: Prunes, Perfect Baking, Standardized Version, and Homemade Variation Tips

Traditional Far Breton Recipe: Prunes, Perfect Baking, Standardized Version, and Homemade Variation Tips

Traditional Far Breton Recipe: Prunes, Perfect Baking, Standardized Version, and Homemade Variation Tips

History

Far Breton is an iconic dessert from Brittany, dating back to the 19th century. Originating from rural cooking, it was used to feed families with simple ingredients: flour, milk, and eggs. The addition of prunes became popular over time, giving the Far its soft texture and characteristic flavor. Today, it is served in Breton homes and restaurants and remains a classic for snacks and festive meals.

Ingredients (for 6 individual servings)

Ingredient Total Quantity Per Serving Notes
Wheat flour T55 250 g ≈ 42 g Sift to avoid lumps
Granulated sugar 150 g 25 g Adjustable to taste
Salt 1 pinch - -
Medium eggs 4 (≈ 200 g) ≈ 33 g Beat well before mixing
Whole milk 500 ml ≈ 83 ml Warm for easier mixing
Melted butter 50 g ≈ 8 g + extra for greasing the mold
Pitted prunes 200 g ≈ 33 g Optional: soak in rum for 30 min
Rum 2 tbsp - Optional to flavor prunes

Standardized Preparation

  1. Prunes: Soak in rum for 30 minutes if desired.

  2. Dry mix: Combine flour + sugar + salt.

  3. Eggs: Add one by one, whisk to obtain a smooth batter.

  4. Milk: Gradually pour in, mix well to avoid lumps.

  5. Melted butter: Add and mix until smooth.

  6. Molding: Grease individual molds or one large mold. Place prunes, pour in the batter.

Professional Baking

  • Preheated oven: 180 °C (traditional heat or gentle convection)

  • Baking time:

    • 40–45 min for individual portions

    • 50–55 min for a large mold

  • Check: golden surface, knife inserted comes out clean

  • Rest time: 10–15 minutes before unmolding

Variations

  • Raisin Far: Use 150 g of rehydrated raisins instead of prunes

  • Plain Far: No fruit

  • Apple Far: Use 2 diced apples, lightly caramelized

  • Chocolate Far: Add 20 g of unsweetened cocoa powder to the batter

Pairings and Drinks

  • Brittany brut cider: traditional and perfect for dessert

  • Sweet white wine: Coteaux du Layon or Jurançon doux

  • Black tea or coffee: for afternoon tea or dessert

Programming Traditional Far Breton with Prunes

Item UNOX (CHEFTOP / BAKERLUX) RATIONAL (iCombi Pro / SelfCookingCenter) Standard Oven
Program Name Traditional Far Breton Traditional Far Breton Traditional Far Breton
Cooking Type Manual or Multi-step Manual or "My Programs" Manual
Cooking Mode Gentle convection (low fan speed) Dry heat with light steam (10–15%) Static or fan-assisted heat
Temperature 180 °C 180 °C 180 °C
Fan / Airflow Speed 1 or 2 (low airflow) Automatic (adjusts to load) No forced airflow or standard fan
Humidity / Steam 0% or low (steam off) 10–15% during baking, 0% at end No steam
Baking Time 40–45 min (individuals) / 50–55 min (large mold) Same as UNOX 40–45 min (individuals) / 50–60 min (large mold)
Core temperature probe Optional: 85 °C Optional: 85 °C Not available (manual check)
Rest After Baking 10–15 min out of oven 10–15 min out of oven 10–15 min out of oven
Programming Type MIND.Maps™, .evn, Multi.TIME MyDisplay, .rezept, iProductionManager Manual
Program Export/Import Yes – via USB (.evn file) Yes – via USB or network (.rezept or ConnectedCooking) N/A
Special Notes Place trays in center, monitor browning, avoid frequent door opening Use light steam for moisture, finish dry, monitor browning Center rack, monitor baking, avoid over-browning
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