How To make Armagnac Prune Cake

How to Make French Custard Prune Cake | Far Breton Recipe

Far Breton is a classic French dessert, a specialty from Brittany. It’is a dried fruit flan recipe, or better said a rich and dense prune custard. It's very easy to make and it’s the perfect snack! Enjoy!

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*for a 8.5 inches/22 cm baking pan

● Ingredients:

2 cups (500g) milk
vanilla
5 medium eggs (250g)
¾ cup (150g) granulated sugar
1 ⅓ stick of butter (150g)
1 cup (110g) pastry flour
2 tbsp (30g) rhum
1 ½ cup (190g) pitted prunes
softened butter

● Steps:

1. Preheat the oven to 400°F (200°C).

2. Heat milk and vanilla on medium low. Mix eggs and sugar. Add the melted butter when it reaches 113-122°F (45-50 °C). Add the rhum. Add and sift the flour. Pour the milk over.

3. Place the pitted prunes in the baking pan. Pour the mixture over the prunes.

4. Bake for 40-45 minutes.

● Tips:

1. Grease the baking pan with softened butter and line it with parchment paper. In case you’re using a springform pan, wrap it in aluminium foil to avoid possible leaks.

2. Keep it in the fridge.

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PRUNES PASTRY Recipe

It's Ninik Becker! Today's recipe is Prunes Pastry. You'll know how to make this puff buttery pastry with dried prunes. Stay tuned!
#Prunes #Baking #Pastry
More recipes @NinikBeckerEatLover

Pastry fill dried prunes
A handful of dried prunes, chopped.
7g (2½ tsp) active dry yeast
25g (2 tbsp) sugar
250ml (1 cup) warm milk
1 large egg
42g (3 tbsp) butter
375g (3 cups) all-purpose flour
5g (1 tsp) salt
1 egg yolk + 1 tbsp milk, to apply to the dough.
Butter to spread on the dough

Baking time: 25 - 30 minutes
Baking temp: 200°C

Indonesian
Pastry isi plum kering
Segenggam plum kering, cincang.
7g (2½ sdt) ragi kering aktif
25g (2 sdm) gula pasir
250ml (1 cangkir) susu hangat
1 telur besar
42g (3 sdm) mentega
375g (3 cangkir) tepung serbaguna
5g (1 sdt) garam
1 kuning telur + 1 sdm susu, untuk dioleskan ke adonan.
Mentega untuk dioleskan pada adonan

Waktu memanggang: 25 - 30 menit
Suhu pemanggangan: 200 ° C

German
Gebäck füllen getrocknete Pflaumen
Eine Handvoll getrocknete Pflaumen, gehackt.
7 g (2½ TL) aktive Trockenhefe
25 g (2 EL) Zucker
250 ml (1 Tasse) warme Milch
1 großes Ei
42 g (3 EL) Butter
375 g (3 Tassen) Allzweckmehl
5 g (1 TL) Salz
1 Eigelb + 1 EL Milch, auf den Teig auftragen.
Butter auf den Teig streichen

Backzeit: 25 - 30 Minuten
Backtemperatur: 200°C

Greek
Γεμίστε τα αποξηραμένα δαμάσκηνα ζαχαροπλαστικής
Μια χούφτα αποξηραμένα δαμάσκηνα, ψιλοκομμένα.
7 g (2½ κουταλάκι του γλυκού) δραστική ξηρή μαγιά
25 γραμμάρια (2 κουταλιές της σούπας) ζάχαρη
250 ml (1 φλιτζάνι) ζεστό γάλα
1 μεγάλο αυγό
42 γραμμάρια (3 κουταλιές της σούπας) βούτυρο
375 g (3 φλιτζάνια) αλεύρι για όλες τις χρήσεις
5 g (1 κουταλάκι του γλυκού) αλάτι
1 κρόκο αυγού + 1 κ.γ γάλα, για να το εφαρμόσετε στη ζύμη.
Βούτυρο για να αλείψετε τη ζύμη

Χρόνος ψησίματος: 25 - 30 λεπτά
Θερμοκρασία ψησίματος: 200°C

Arabic
ملء المعجنات برقوق مجفّف
حفنة من البرقوق المجفف المفروم.
7 جم (2½ ملعقة صغيرة) خميرة جافة نشطة
25 جم (2 ملعقة كبيرة) سكر
250 مل (1 كوب) حليب دافئ
1 بيضة كبيرة
42 جم (3 ملاعق كبيرة) زبدة
375 غ (3 أكواب) دقيق لجميع الأغراض
5 جم (1 ملعقة صغيرة) ملح
1 صفار بيضة + 1 ملعقة كبيرة لبن ، لتطبق على العجينة.
يُدهن الزبدة على العجينة

وقت الخبز: 25 - 30 دقيقة
درجة حرارة الخبز: 200 درجة مئوية

Spanish
Relleno de masa de ciruelas pasas secas
Un puñado de ciruelas secas picadas.
7 g (2½ cucharaditas) de levadura seca activa
25 g (2 cucharadas) de azúcar
250 ml (1 taza) de leche tibia
1 huevo grande
42 g (3 cucharadas) de mantequilla
375 g (3 tazas) de harina para todo uso
5 g (1 cucharadita) de sal
1 yema de huevo + 1 cucharada de leche, para aplicar a la masa.
Mantequilla para untar sobre la masa

Tiempo de horneado: 25 - 30 minutos
Temperatura de horneado: 200°C

Portuguese
Ameixas secas de recheio de pastelaria
Um punhado de ameixas secas picadas.
7g (2½ colheres de chá) de fermento biológico seco
25g (2 colheres de sopa) de açúcar
250ml (1 xícara) de leite morno
1 ovo grande
42g (3 colheres de sopa) de manteiga
375g (3 xícaras) de farinha de trigo
5g (1 colher de chá) de sal
1 gema de ovo + 1 colher de sopa de leite, para aplicar na massa.
Manteiga para passar na massa

Tempo de forno: 25 - 30 minutos
Temperatura de cozimento: 200°C

Russian
Начинка для теста сушеным черносливом
Горсть сушеного чернослива, нарезанного.
7 г (2½ чайной ложки) активных сухих дрожжей
25 г (2 ст. л.) сахара
250 мл (1 стакан) теплого молока
1 большое яйцо
42 г (3 ст. л.) сливочного масла
375 г (3 стакана) универсальной муки
5 г (1 чайная ложка) соли
1 яичный желток + 1 ст л молока, чтобы нанести на тесто.
Сливочное масло, чтобы намазать тесто

Время выпечки: 25 - 30 минут
Температура выпечки: 200°C

Turkish
Pasta dolgulu kuru erik
Bir avuç kuru erik, doğranmış.
7g (2½ çay kaşığı) aktif kuru maya
25 gr (2 yemek kaşığı) şeker
250ml (1 su bardağı) ılık süt
1 büyük yumurta
42 gr (3 yemek kaşığı) tereyağı
375 gr (3 su bardağı) çok amaçlı un
5 gr (1 tatlı kaşığı) tuz
1 yumurta sarısı + 1 yemek kaşığı süt, hamura sürmek için.
Hamurun üzerine sürmek için tereyağı

Pişirme süresi: 25 - 30 dakika
Pişirme sıcaklığı: 200°C

French
Pâtisserie aux pruneaux séchés
Une poignée de pruneaux séchés, hachés.
7 g (2½ c. à thé) de levure sèche active
25 g (2 cuillères à soupe) de sucre
250 ml (1 tasse) de lait chaud
1 œuf large
42 g (3 cuillères à soupe) de beurre
375 g (3 tasses) de farine tout usage
5 g (1 cuillère à café) de sel
1 jaune d'œuf + 1 cuillère à soupe de lait, à appliquer sur la pâte.
Beurre à étaler sur la pâte

Temps de cuisson : 25 - 30 minutes
Température de cuisson : 200°C

Italian
Ripieno di pasta frolla alle prugne secche
Una manciata di prugne secche, tritate.
7 g (2½ cucchiaini) di lievito secco attivo
25 g (2 cucchiai) di zucchero
250 ml (1 tazza) di latte caldo
1 uovo grande
42 g (3 cucchiai) di burro
375 g (3 tazze) di farina per tutti gli usi
5 g (1 cucchiaino) di sale
1 tuorlo d'uovo + 1 cucchiaio di latte, da applicare all'impasto.
Burro da spalmare sull'impasto

Tempo di cottura: 25 - 30 minuti
Temperatura di cottura: 200°C

Apple Prune Armagnac Cake - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Apple Prune Armagnac Cake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 oz : Butter; Soft
8 : Inch Tin With a Loose Base,
2 oz : Whole Almonds, Halved
3 oz : Self-rising Flour
3 oz : Caster Sugar
1 : Egg; Size 1
Icing Sugar; to Finish
2 oz : Bramley Apple Cooking
3 oz : Self-rising Flour
2 tb : Milk
12 oz : Ready to Use Prunes,;
1/2 ts : Baking Powder
3 oz : Demerara Sugar
2 oz : Caster Sugar
1 oz : Butter; At Room Temperature
3 Fl : Port or Armagnac
1 oz : Almonds; Ground
5 Fl : Water

Mary Berry's indulgent chocolate steamed pudding - BBC

Subscribe and ???? to the BBC ????
Watch the BBC first on iPlayer ???? Indulgent and so comforting, this chocolate pudding is full of rich flavour and served with a divine pouring sauce. It is also great served with ice cream.

Get the full recipe @BBC Food ????

Mary immerses herself in the enchanting Scottish Highlands. Surrounded by magical scenery, snow-capped mountains and frost-covered forests, Mary makes delicious food to warm her up after a day out in the cold, including a tempting sausage and pepper hotpot, some simple twice-baked souffles, a mushroom, lentil and double potato jumble and an onion and sage open puff pastry tart.

Mary hitches a lift through the woods on a husky sled and meets a chocolatier whose highland truffles have made him famous around the world. Back in her own kitchen, Mary makes an indulgent chocolate steamed pudding with a rich chocolate sauce. It is the kind of food that you long to come home to after a day exploring the great outdoors.

Mary Berry's Simple Comforts | Series 1 Episode 6 Winter Woodland | BBC

#BBC #BBCFood #BBCiPlayer

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Kek Prune Moist Super Sedap

Malas nak keluar beli barang? Jom shopping online:

Prune Sunsweet:
Tepung naik sendiri:

Bahan-bahan:

-100 gm buah prune
-150 ml susu segar
-250 butter
-160 gula
-5 biji telur
-Sedikit esen vanila
-230 gm tepung naik sendiri

#KekPrune
#MissScha

Breakfast Prune Spice Cake

This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast! Moist, spicy and delicious any time of day!

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