Far breton aux pruneaux: Brittany famous prune pudding (to try absolutely)

The far breton is a delicious and easy to make prunes pudding from Brittany. it is so good in fact that it became a French staple everybody loves. it is to be enjoyed slightly warm with a coffee on your own or with friends and family. Get the recipe here: bit.ly/3Enj3Ny
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🧅🥕INGREDIENTS🥕🧅
100 grams / 3.5 oz of dried prunes (pitted and macerated in armagnac, rhum the or just warm water)
125 grams 4.4 oz white granulated sugar
100 grams / 3.5 oz plain flour
3 whole eggs (best quality you can find)
1 fresh vanilla bean seed removed(or vanilla extract)
1 or 2 tablespoon of good rhum ( I used Havana club white 3 years old)
60 grams salted butter
500 ml of full cream milk whole milk)
Cooking time is 45 minutes
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[@Samurai8989]

I made this with prunes and dried cherries soaked in brandy along with a bit of orange zest. Absolutely divine!!

[@ladywithasword4587]

I've watched this video so many times just for your reaction at the end. You can't script that kind of joy!

[@seanwiseman817]

I'm a chef by trade...keep up the old school cooking! Well done love your work! Cooking food is a dying art!

[@dennisbougie8322]

A little trivia: Butter is salted in Brittany because it was exempted from the salt tax imposed on the rest of France back in the day.

[@filmntvguy1977]

Making that tomorrow, the taste test exclamations sold it!

[@karineSo]

I made this today served along vanilla ice cream for my mum who is from Brest, Bretagne and she loved it so much, she said it is authentic. It tasted amazing ❤️ I’m going to try more of your recipes! Merci Stephane :)

[@a.nursyuhada9594]

gosh when he tasted the pudding....i could almost imagine how heavenly it is :)

[@n.2ndgen4runner98]

OMFG that reaction, I love this guy!!!

[@LL-sd2fc]

I love any custard dessert 🍮 Thank you for the recipe. And for all the different options to make this dish. Simply the best!

[@1968Christiaan]

I think it is super how much you like baking / cooking and show it....! Far nicer to watch than some other chefs who never "get involved"... enjoy !

[@fernandadp94]

I've seen this recipe before, but I must say, the description of the flavour and texture at the end with the photo really sells it. Thanks for the video : )

[@Dojustdoandbe]

I made this and the few prunes really made it. It was delicious. I wasn’t sure about adding prunes at first but it was definitely worth if. My friend from Brittany made one so I was inspired!

[@judithmaryhill4862]

Worth trying. Thanks for sharing that this dish is served with coffee. I appreciate knowing how and what to share a dish with. Stay safe and thanks for sharing 😍😍😍

[@LexHeroux]

I just made this two nights ago!! It was amazing...turned out sooo well 😋

[@ballisonfargo]

Making this right now. I macerated my prunes in dark rum and then used what was left in the recipe. Can't wait to try it.

[@merilee222]

I love your reaction to the first taste of this Far. I'm going to make it straight away!

[@ci2emka83]

My favorite dessert. ❤

[@petergrice76]

Made this this evening and my wife and I really enjoyed it but it stuck like crazy to the pie dish which I well buttered before filling. Still it was well worth that small aggravation. Really enjoy your easy to follow method and style of cooking, thanks, Peter

[@malgorzataociepka3187]

Tried it. Outstanding, and a breeze to make. Along with your Tarte Tatin and Crepes, my favorite desert recipes.

[@mra2zee]

This looks soooo good... going to follow this recipe and make this tomorrow! Brilliant video as always 👏👏

[@aliciaarden2019]

Watching it again! Mouth is watering! 😝😝😝😝

[@MrLscjr512]

I would love to have another version of a traditional pudding using a stale bread . I once had a diner in French restaurant in Paris and the waiter offered to us the special for the day which was a pudding , it was good!

[@anitahopkinsla]

I’m not much of a baker, so this looks perfection to prepare to me!! Oui!

[@elsareka8478]

❤J’aime ça Stéphane! Je vais l’essayer tout de suite! You are the best! Your recipes never fail and my husband and my guests are always impressed! Simple and delicious 😋! Merci! Elsa- Canada 🇨🇦

[@COOKINGFROMTHELOFT]

LOL! Your reaction says it all. I'll give this one a shot, looks so simple yet so elegant!

[@cassandrasan144]

Making this with apples. Thank you for this simple dish while we are quarantined!

[@SuperKendoman]

This dessert looks delicious. I will definitely be trying this recipe. Thanks.

[@edithharmer1326]

Delicious! Great Tutorial as usual❤

[@cyn4476]

We got eggs in our grocery order and I can't wait to try this. Thank you for the detailed description of each step, this video will make it so much easier than if I had only read it.

[@froufou100]

Wow one of my favourite dessert!!

[@TartanJack]

Gotta make this soon. Looks amazing.

[@rigilchrist]

I made this and liked it - I also shared it with a couple of my neighbours. I found 100g of sugar was sweet enough for my taste - but we are all different. Thanks, Chef!

[@phoenixfox0840]

Vraiment une person brilliant. J,'adore tes videos et toujour quel que chose nouveaux

[@stefool]

C'est le meilleur. Un garçon intelligent.

[@phoenixfox0840]

@@stefool désole je suis russe et allemand. Merci pour me corriger :)

[@grantous67]

Stephane - this is one of the best things I ever ate, thanks for sharing

[@laquerisma]

This I will try. Your reaction...❤

[@agenttchong1698]

Moi qui n’aime pas les pruneaux, je reconnais que ce dessert est très bon :)

[@mark-j-adderley]

A sweet version of the old school dinner English war-horse: Toad-in-the-hole. Nice.

[@semi-skimmedmilk4480]

I'd have to respectfully disagree with you there, Mark! With a toad-in-the-hole you would pour the batter into a pie dish containing very hot fat and the resulting "cake" should be more like a crispy Yorkshire pudding rather than a set custard, which is what this is.

[@jennyprorock]

Oof..how cute when he tasted it. 🤪😍😘

[@SweetOsoka]

😂😂😂😂 he was so exited😂😂😂😂 must be good.i watched that part like 5 time for some reason it is so funny😅

[@MindaRox]

Looks delicious,!! Thank you for all your hard work. ❤️

[@patrickvanmil1336]

Made the apple version tonight. Very, very tasty-even without the rum (which I forgot and kicked myself afterwards). Great recipe. Reminds me of clafoutis. Is that a regional difference? Different fruits? This is a great channel.

[@mrzoltanonwinter2218]

Thanks, Stephan....you just got me to blow my diet...big time. Vive Le Chef Stephan!

[@Goldboy1975]

I made this last week and was delicious, especially with coffee as you said. Thanks for sharing the recipe.

[@peace1655]

Simplement formidable, merci, merci, merci.

[@ah4furnishings348]

Awesome 😎

[@ViejoFeo56]

Really enjoying these recipes. Not the ones about which one always hears.

[@lauraellen189]

This is a must try since I love custard and prunes!!!

[@julierestall8968]

Just made this....wow! Love it. Perfect recipe, so easy. Now have an excuse to make and keep a pot of prunes macerated in armagnac in the fridge as that's the only part of the recipe that requires time to prepare. Thank you.

[@fayeliu2601]

Checking out several different Far Breton recipes, and decided I like yours best..😋 By the way, I did subscribe your channel, and learned quite a lot from you! 🙏🏻❤️ My question is, what’s the best baking pan size for it? And does the fan forced oven same as the convection oven? I know this video is from 3 years ago, but hopefully I can still get your answer, thank you!🙏🏻😊

[@scotts6157]

Definitely going to make this as a weekend treat for the family. Thanks

[@dominikschopper]

J`ai manger ça en Breton quelques fois et c'était super délicieux Je vais faire ça moi même bientôt

[@sitaramdeen4922]

Have to make this look so good thank you for the recipe

[@FrenchCookingAcademy]

a must try 😋😋😋😋😋

[@miraineko23]

The reaction at the end 😂♥️

[@hithere7282]

Going to try it now. Love it when you taste your dishes lol

[@ipa_stor]

Tried few recipes, thanks for you easy understandable recipes and lots of very important information. subscribed:)

[@mayurakutappa1626]

Looks delicious! Isn’t it similar to a clafoutis ?

[@markmarkmark9444]

Trying it today, here in Brazil. I have no congnac and no prunes but I couldn't wait

[@russ9921]

Me too - c’est l’inspiration!

[@Landon_Lucas]

Im making this today, im surprised how little sugar this has. I might make a prune syrup to drizzle over the top to make it even more flavorful

[@noxmoonyisadork]

That looks insane.......goodness I need to go make it asap 🥺💖💖💖

[@primitivekhskills3914]

Look like so delicious.

[@TheArteditors]

more desserts please :) love your channel. basically it's like a clafoutis with prunes instead of cherries :) nice. will try it with prunes and I have some dates needing to go away... it will change the profile, but still. like, like, like. thanks

[@ilearnfrenchyoulearntocook7036]

Would also be good w reconstituted dried apricots (or both).

[@frat4692]

The fragrance as it cooks is so enticing- I want to know more about beurre noisette- the end result was so enjoyable - not safe at home.

[@foxtenz6346]

Thanks for bringing up another bomb! Merci

[@baudricourtphilippe1310]

May be next time you will teach us the famous Kouign Amann !

[@hezeljudah9618]

What’s the indication that the cake is done cooking? Color? Texture?

[@ssballs]

The toothpick test. It should come out dry but by now you probably know that :-)

[@sherlyc1978]

Awesome!!

[@ben5056]

Merci la Bretagne!

[@ianoloughnan9345]

Delicious

[@andysbg77]

Trés interessante!!!

[@monelleny]

Merci pour cette merveilleuse vidéo! Si vous utilisez des pommes, doivent-elles d'abord être cuites ?

[@FrenchCookingAcademy]

pas forcément mais je dirai oui

[@cbo208]

Will definitely try this. Where is that beautiful baking dish from??

[@MrSocietygangrape]

going to use figs, excellent

[@FrenchCookingAcademy]

good idea

[@monkeygraborange]

Excellent idea!

[@martin10nov]

That looks sooooo delicious... I want to make it this weekend for a birthday lunch. How large is the dish you used to bake it in? And do think spiced rum would be OK to use?

[@katherinewinkler8847]

I love your commentary

[@karenzelaya7710]

I did it! Except like I don't have a oven, I did it on a non stick frying pan and it was delicious, oh and another thing since I didn't have rum liqueur I used my white pinot wine. So instead of the prines I used plums. Thanks for the recipe. Love your stuff

[@normasanjose3338]

Will appreciate if you could give d measurements in cups n spoons, most of us don’t have weighing scales. Your early reply will be greatly appreciated. Thnk u.

[@zigapogacar9761]

I want to try tomorrow. How high should the heat be to make beurre noisette? Great video!

[@sylviarivera3173]

Would dates be a good substitute for prunes?

[@FLLL5480]

Far Breton!!!

[@FrenchCookingAcademy]

yes

[@FLLL5480]

Had it many yrs ago...its now time to make it. Tq fr the recipe ❤❤

[@magneticmayo]

Sorry if I ask but, could I use hazelnut oil instead? Butter in Italy is less fatty (more water content) and less salty and I am not sure whether I am able to make a beurre noisette 😅

[@FrenchCookingAcademy]

i donn’t think oil would be good in a cake but maybe a little bit if you try let us know how it went 🙂 worst case just use plain butter and add salt

[@lindafoley5314]

Yummmmmy 🤪🤪🤪🤪

[@brianyoung3]

I made clafoutis once, is this similar?

[@aidanclarke6106]

Yes both are similar but clafoutis is a bit harder

[@Nixx0912]

Je viens de couper le première morceau. Je pense c'est assez réussie.

[@ilearnfrenchyoulearntocook7036]

Would be very good served w crème anglaise

[@rizky_wenxschannel1214]

Nice

[@elinorreinhardt1050]

How do you know it is done?

[@sandre_sandre]

"Far breton" is one of the simplest, yet tastiest desserts I know. There are several variations between recipes (in ours, while preparing the dough, we let the mold in the heating oven, to melt the butter in it), but it's almost impossible to fail. And what an explosion of flavours, even without prunes or vanilla! It's impressive how only 3-4 ingredients can give rich flavours like that. Thank you to share this recipe to the world ;) Next time: kouign amann, or the less known but delicious "gâteau breton" (almost the same ingredients)! ;)

[@jimspatz9211]

please, would it be ok to chop up the prunes so that they are more evenly distributed? merci.

[@morvegil]

Can you do an Epiaode on Lyon style ONION soup? I had it there,they put a raw egg and shot of port in it. So good...only in Lyon!

[@heathenbrewer7205]

Is it similar to a clafoutis?

[@FrenchCookingAcademy]

kind of but different

[@jeromefleury1060]

It looks more like a custard tart without the dough (un flan, en français). There is a little more egg and milk in proportion.

[@Silly.Hermit]

how do you tell when it's done baking? by color? see if it jiggles? toothpick?

[@Theskybluerose]

Ooo I want to try this tomorrow for my mother’s birthday. Do I need to soak the prunes over night?

[@FrenchCookingAcademy]

no just an hour or so

[@Theskybluerose]

French Cooking Academy thank you for the speedy reply! Super helpful

[@raparekkuli]

Can I make it without rum or substitute it?

[@shopshopshop1]

FYI the website version of the recipe calls for unsalted butter

[@PlayaSinNombre]

If I substitute apples in this dish, should I cook them first?

[@laquerisma]

I should have had the milk at room temperature because the butter is floating in little pieces on the top. I hope it turns out alright. It's in the oven now. I'm not sure you said how long yours baked for.

[@contentcatnip]

Bonjour just wondering what to soak the prunes in? Madiera, rum, port or anything like that?

[@thecook8964]

Look at pull down=recipe

[@mohamadsafhire7006]

How long in the oven?

[@inaleyen2737]

Should you let the batter rest?

[@sigmacronos9382]

Ina Leyen I don’t believe that would be necessary.

[@thecook8964]

Some recipes say yes, some don't.

[@janmarie5013]

Looks great! How long did this take to bake? :O

[@анниелниф]

around 35-40 min