Best 7 Hazelnut Gâteau Breton Recipes

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Embark on a delightful culinary journey with our expertly curated guide to creating the ultimate hazelnut gâteau breton. This traditional French cake, characterized by its moist, buttery texture and distinct nutty flavor, is a beloved dessert that combines the richness of hazelnuts with the rustic charm of Bretagne. Whether you're a seasoned baker or just starting out, our comprehensive article will provide you with all the essential knowledge and techniques you need to craft a perfect gâteau breton that will impress family and friends alike.

Check out the recipes below so you can choose the best recipe for yourself!

GATEAU BRETON



Gateau Breton image

You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.

Provided by Dolce-Danielle

Categories     World Cuisine Recipes     European     French

Time 1h5m

Yield 8

Number Of Ingredients 6

6 egg yolks
1 tablespoon water
1 ½ cups all-purpose flour
1 cup butter, softened
¾ cup white sugar
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan.
  • Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake.
  • Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together.
  • Press dough into the prepared pan with your hands. Brush glaze on top.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

Nutrition Facts : Calories 408.4 calories, Carbohydrate 38.9 g, Cholesterol 214.6 mg, Fat 26.5 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 15.8 g, Sodium 170.1 mg, Sugar 18.9 g

HAZELNUT GâTEAU BRETON (BRITTANY FRANCE)



Hazelnut Gâteau Breton (Brittany France) image

This recipe was featured on week 38 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth (and some regions), and Brittany, France is my 38th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This recipe originally appeared in Bon Appetit Magazine.

Provided by GiddyUpGo

Categories     Dessert

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1 1/4 teaspoons vanilla extract
1/2 cup hazelnuts, lightly toasted, husked
6 large egg yolks
1 cup salted butter, melted
2 cups unbleached all-purpose flour, divided
1 large egg yolk beaten with 2 teaspoons water (for glaze)
20 strawberries

Steps:

  • Preheat your oven to 325 degrees, and butter a 9-inch springform pan.
  • Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form.
  • Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder.
  • Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking.
  • Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard.
  • Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork.
  • Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries.

Nutrition Facts : Calories 543.7, Fat 31.9, SaturatedFat 16.2, Cholesterol 199.3, Sodium 210, Carbohydrate 59.4, Fiber 2.3, Sugar 33.3, Protein 7

GATEAU BRETON



Gateau Breton image

Provided by Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

1 pound all-purpose flour
1 pound sugar (1/2 pound powdered sugar and 1/2 pound granulated sugar), sifted
1 pound salted butter
10 egg yolks
1 tablespoon dark rum ("for respect" my teacher said)
1 teaspoon vanilla powder
1 egg
1 teaspoon water

Steps:

  • Place the flour on the counter and make a well. Cut up the butter and place the sifted sugars, butter, yolks, rum, and vanilla powder in the well. Work the well together.
  • Work in the flour then "fraisage" the dough, pushing it away from you on the counter with the heel of your hand. This helps schmear the butter into thin layers to make the cake flakey in the end. Chill the dough 30 minutes.
  • Preheat the oven to 360 degrees F.
  • Butter an 8-inch cake pan and line the bottom with parchment and butter the paper. Roll the dough out on a lightly floured surface to an 8-inch disk about 1/2-inch thick. Flip it over onto your hand and brush off the excess flour then place it in the pan. Brush the top with egg wash; then egg wash it again to get a thicker coating. Using a knife, decorate it with the traditional cross-hatching, or for restaurant presentation you carve a map of Brittany on the surface and do some angled lines all around the edge. Bake until golden brown, about 30 to 40 minutes. Let cool in the pan and serve in wedges.
  • I kept this recipe in the original metric measurements I was taught it in to show the relationship between the ingredients. Quatre-Quarts (meaning "four quarters") is a French cake shaped like a rectangle and all the ingredients (butter, sugar, flour, and eggs-oooo that would make a good book title, don't you think?) are of equal weights. My teacher, Chef Claude at La Varenne said you weigh the eggs and then match that measurement with the other ingredients.
  • If you look this up in the dictionary, Quarte-quarts translates to pound cake, the American version of a pound of 4 equal ingredients, but with air whipped in for leavening. This cake is dense and buttery with a big crumb, more like a shortbread than a cake.
  • You can do the mixing in a food processor but this recipe is the traditional way.

GâTEAU BRETON



Gâteau Breton image

Categories     Cake     Food Processor     Mixer     Egg     Dessert     Bake     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 12

1/3 cup plus 2 tablespoons hazelnuts, toasted, husked
1 1/2 cups all purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
6 large egg yolks, beaten to blend
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
2 teaspoons milk

Steps:

  • Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 1 1/2-high sides; dust with flour. Grind nuts finely in processor. Sift flour, cornstarch, baking powder, cinnamon and salt into medium bowl. Add 1/3 cup ground nuts; reserve remainder for garnish.
  • Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Set aside 1 teaspoon yolks for glaze; gradually add remainder to butter mixture, beating until fluffy. Mix in peel and vanilla. Add dry ingredients and mix until jut blended. Transfer to pan, smoothing top.
  • Mix milk into reserved 1 teaspoon yolk. Brush atop batter for glaze. Draw tines of fork across top of cake in crisscross pattern. Top with reserved nuts.
  • Bake cake until just firm to touch, about 45 minutes. Transfer to rack; cool. Turn out cake from pan; arrange top side up on platter. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)

GâTEAU BRETON



Gâteau Breton image

With its soft, buttery crumb, this classic French cake is similar to a giant shortbread, though moister and more tender. Its hidden prune filling is traditional, although you can use other dried fruit, such as apricot, instead. In France you sometimes even see bakers sandwiching melted chocolate or caramel between the layers. This keeps well if you want to bake it 1 or 2 days ahead. Store it well wrapped at room temperature.

Provided by Melissa Clark

Categories     cakes, dessert

Time 1h45m

Yield 12 servings

Number Of Ingredients 7

3/4 cup/100 grams pitted prunes or dried apricots (about 16)
2 tablespoons/30 milliliters rum
2 1/4 cups plus 2 1/2 tablespoons/300 grams all-purpose flour
1 cup/200 grams superfine sugar
Large pinch flaky sea salt
8 1/2 ounces/240 grams unsalted butter (2 sticks plus 1 tablespoon), diced, more for greasing pan
6 extra-large egg yolks

Steps:

  • In a small pot over medium-high heat, combine prunes, rum and 2 tablespoons water. (Use 1 cup/240 milliliters water if using dried apricots.) Cook until most of the liquid has been absorbed (about 5 minutes for prunes, 10 to 15 for apricots). Use a fork to mash into a thick purée. Cover and chill.
  • In a food processor, pulse to combine flour, sugar and salt. Add butter and pulse until mixture resembles bread crumbs. Add 5 egg yolks and pulse until mixture comes together as a dough. Divide in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
  • Heat oven to 350 degrees. Grease and line an 8-inch round cake pan with parchment paper. Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spread prune or apricot purée across dough, leaving 3/4 inch border around outside edge. Roll second piece of dough into an 8-inch circle, transfer to cake pan, press around outside edge to stick the pieces together and seal in fruit purée.
  • In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, about 50 minutes (cover with foil if cake is browning too quickly). Cool in pan 15 minutes. Flip onto a plate, then invert onto a wire rack and let cool completely.

Nutrition Facts : @context http, Calories 442, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 21 milligrams, Sugar 20 grams, TransFat 1 gram

CLASSIC BRETON BUTTER CAKE



Classic Breton Butter Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 9-inch cake

Number Of Ingredients 7

2 sticks (1 cup) unsalted butter, room temperature, cut into small pieces, plus more for pan
1 1/2 cups all-purpose flour, plus more for dusting
1 cup cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large whole egg, lightly beaten, plus 4 large egg yolks
1 cup sugar

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch tart pan with removable bottom.
  • Sift both flours, baking powder, and salt into a large bowl; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed until doubled in volume and pale yellow, 2 to 3 minutes, scraping down the sides of the bowl as needed. Add the butter in four parts, beating until completely combined after each, 1 to 2 minutes total. With the mixer on low speed, add flour mixture, beating until combined.
  • Transfer batter to prepared pan; with a small offset spatula, spread batter and smooth top. (If necessary, chill batter for 10 minutes before smoothing.) Refrigerate for 30 minutes.
  • Remove pan from refrigerator. Brush top with beaten egg, and mark a crosshatch pattern with a knife. Brush again with egg. Bake until cake is deep golden brown and edges pull away from sides of pan, 40 to 45 minutes. Cover with foil if browning too quickly.
  • Transfer to a wire rack to cool slightly. Remove cake from pan, and slice while still warm.

WALNUT GâTEAU BRETON



Walnut Gâteau Breton image

_Gâteau Breton aux Noix_ This is my variation on a traditional butter cake from Brittany. Its dense, rich, and very buttery flavor is amplified by the lightly toasted walnuts, giving it a whole other dimension. In Brittany this cake is served for an afternoon snack, with coffee, or after a meal. I sometimes put it on the breakfast table as well.

Provided by Susan Herrmann Loomis

Yield Makes one 9-inch/23-cm cake: 8 servings

Number Of Ingredients 5

1/2 cup/60g walnuts, lightly toasted
1 1/4 cups/250g sugar
7 large egg yolks
16 tablespoons/250g salted butter, melted
2 cups/265g unbleached, all-purpose flour

Steps:

  • 1. Preheat the oven to 300°F/150°C/gas 3/4. Butter and lightly flour a 9-inch/23-cm cake pan.
  • 2. Place the walnuts and 2 tablespoons of the sugar in the bowl of a food processor and grind so that most of the walnuts are finely ground but not anywhere near a paste.
  • 3. In a large bowl, whisk together 6 of the egg yolks and the remaining 1 cup 2 tablespoons sugar until the mixture is blended, just a few minutes; there is no need to use an electric mixer here. It will be thick and yellow but shouldn't form a ribbon. Slowly whisk in the walnuts and sugar, then the butter. Sift the flour over the mixture and whisk it in just until the mixture is homogeneous. Don't overmix the batter or the cake will be tough.
  • 4. Whisk together the remaining egg yolk and 2 teaspoons water, to make an egg glaze.
  • 5. Turn the batter, which will be quite stiff, into the prepared pan and smooth it out. Lightly but thoroughly paint it with the egg glaze. Using the back of the tines of a fork, deeply mark a crisscross pattern in the top of the cake, going three times across it in one direction, then three in another. (The marks in the cake will fade, leaving just their trace on the top of the cake.)
  • 6. Bake in the center of the oven until the cake is deep golden on the top and springs back slowly but surely when it is touched, about 1 hour and 15 minutes. Using a knife or cake tester isn't recommended as it always comes out looking slightly damp because of the amount of butter in the recipe.
  • 7. Remove from the oven and transfer the cake to a wire rack, and let it cool for about 10 minutes before turning out of the cake pan. Let it cool thoroughly before serving.

Tips for a Perfect Hazelnut Gâteau Breton

  • Use high-quality ingredients, especially the butter and hazelnuts. The better the ingredients, the better the final product will be.
  • Make sure the butter is cold before you start. This will help to create a flaky crust.
  • Work the dough quickly and efficiently to avoid overworking it. Overworked dough will be tough and crumbly.
  • Chill the dough for at least 30 minutes before baking. This will help to firm it up and make it easier to roll out.
  • Bake the gâteau breton in a preheated oven. This will help to ensure that it cooks evenly.
  • Keep an eye on the gâteau breton while it is baking. It can burn easily, so it is important to check on it regularly.
  • Allow the gâteau breton to cool completely before serving. This will help to prevent it from falling apart.

Conclusion: A Unique and Delicious Treat

Hazelnut gâteau breton is a unique and delicious treat that is perfect for any occasion. Its rich, buttery flavor, flaky crust, and nutty filling are sure to please everyone who tries it. With a little care and attention, you can easily make this classic French dessert at home. So next time you are looking for something special to bake, give hazelnut gâteau breton a try. You won't be disappointed!

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