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This milk pie with prunes is considered one of the most traditional and popular pies of French cuisine. It's called Far Breton. There is very little flour in this cake. The main ingredients in it are eggs and dairy ingredients, thanks to which it turns out so tender that it can be compared to an airy souffle. Bake it either in portions in small molds, or in the form of one large pie. The pie has one interesting feature. Butter is added to the dough, which floats to the surface during baking, caramelizes and gives a very beautiful ruddy crust.
The recipe for this pie is very simple. Everything is done almost as for a regular aspic pie. The dough is not kneaded by hand, but simply lightly whipped with a whisk or mixer.
All the ingredients for making a pie are at the end of the article.
Before you start preparing the dough, you need to prepare the filling. This, as the name implies, will be prunes. And it should be pitted. Put the washed prunes in a small bowl, sprinkle with vanilla sugar, cover with water and leave for 20 minutes.
Baking with prunes
Now you can start the test. In a bowl, beat all the eggs, be sure to immediately add salt and beat until frothy, about 1 minute.
Французский пирог
After that, add the sugar and beat again until it is completely dissolved. This will take about 1 more minute.
Next, milk ingredients are added to the mixture. This is fat sour cream and milk. They are added at the same time, after which everything is whipped again for about 1 minute.
Pie of Brittany Far
Now it is the turn of flour and, as I said, there will be very little of it. Sift the flour and beat the mixture again until smooth, also about 1 minute.
French pastries
At the very last turn, melted and slightly cooled butter is added to the dough. After that, the mixture is beaten for the last time and also for about 1 minute.
Milk pie with prunes
The dough should be very airy and at the same time quite liquid consistency, about like pancakes. The secret of the tenderness of the pie is just in this very airiness. Therefore, combining the stages of whipping, mixing everything at once, will not work. And you need to follow a strict sequence of introducing all the ingredients into the dough. But in fact, this is completely simple and short-lived. It takes much less time than soaking and infusing the filling.
When the prunes become soft, infused and soaked in the aroma of vanilla, you can pour the pie into the mold. Any shape is suitable, but best of all such baking is obtained in thick-walled ceramic molds.
The form must be lubricated with butter, and the bottom and walls.
French Prune Pie Recipe
Put the prunes on the bottom and spread them evenly over the entire surface.
French Prune Pie Recipe
And the last step is to fill the prunes with dough. Prunes will be covered with the dough completely and it should not be visible.
French Prune Pie Recipe
After that, the pie can be sent to the oven, which must be preheated in advance. Bake the pie for 35-40 minutes at 200 degrees.
French pie with prunes
The cake turns out very fragrant and ruddy. Here is the famous caramelized crust, which was discussed at the very beginning. The pie does not need to be removed from the mold, it is cut into portions directly in it. If it is slightly stuck to the walls, then you just need to separate it with a knife in a circle.
French pie with prunes
If the cake is sprinkled with powdered sugar, it will become even prettier and will produce an even more airy impression.
French pie with prunes
Here is such a miracle of French cooking-an amazing, charming and indescribably tender pie Far Breton can be prepared at home and enjoy its unique taste and aroma.
Milk French pie with prunes Far Breton
Ingredients:
In this recipe, I used an oval shape of 30x22 cm. From the specified number of products, 1 liter of dough is obtained and the finished pie in the form of this size will be 4 cm high. You should not use a form that is too small. The pie should not be high.
