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The real traditional Breton Far recipe with prunes, and my secrets for an ultra -gourmet very golden Far.
A classic recipe for the repertoire of Breton cuisine is always a pure pleasure. So there is no need to reinvent the old -fashioned recipe, I just reduced the amount of sugar for a tasty but not too sweet dessert.
After all, there are already the prunes that make the job! And in addition this express recipe is so easy to make.
Secrets to succeed in his Breton Far
The two secrets of success of a very homogeneous, dense Breton far while remaining creamy, with its very golden top are:
- use milk (whole is even more greedy) Very hot, You must therefore heat it in a saucepan before integrating it into the preparation.
- First cook in very hot oven then lower the temperature
And How to make the prunes fall at the Found? Everyone goes there with their own thing: sprinkle the flour prunes, rest the preparation for ten minutes in the fridge before putting the Far in the oven or even soaking the prunes in hot water …
I admit that I wonder if it is not to grasp over hot heat at the start that helps. Go know …
At what temperature cook the Breton far?
You have to start cooking on very hard fire, I suggest you in this recipe for Start at 210 ° C then after 10 minutes to lower at the conventional cooking temperature of the cakes, 180 ° C. for 45 minutes.
I know it may seem a lot at the beginning but that is what gives it this texture and a very golden appearance. This thing was entrusted to me by a Breton 🙂
Origin and History of Far Breton
Breton specialty par excellence, it was in the 18th century that the name of Far appeared for the first time in the writings without really specifying what it is.
It a priori rather designates a stuffing for poultry cooked in a pot, therefore closer to the current Kig-Ha-Farz.
It was from 1850, in the Celto-Breton dictionary of Le Gonidec that the Far refers to a “Paste made of wheat or buckwheat that you put in a small canvas bag, to cook in a broth. We also make it in the oven, we put prunes or raisins”.
The FAR was therefore at the beginning often in savory version, a little used as a substitute for bread.
Simple dish holding the body, it was prepared with the ingredients available on the farm: eggs, milk, flour, wheat or black wheat. And often swept away by sailors.
Why are there prunes in Breton Far?
The prunes bring a sweet and fluffy touch to cakes but they were actually added to the Breton Fars for their caloric contribution.
We saw him the Breton Far was a kind of travel cake for sailors. Adding prunes allowed an interesting nutritional intake (prunes are in particular a source of minerals such as magnesium and have a significant calorie intake, 229kcal per 100 gr) or potassium and had the advantage of being available throughout the year.
I read that the sailors exchanged them against fish during their journeys.
Raisins can replace prunes. Some say that the real traditional Far Breton is without prunes.
I admit that after having read a work of 80 pages entirely dedicated to the FAR, I realize that there is not a single recipe but a multitude according to the region of Brittany, the families …
Coming to the blog a variant with Sarrazin flour.
Where does the word far or farz come from?
We use FAR in French. This is written farz (FAR) or Farz forn (Far in the oven) in Breton. The word far could have several origins: flour or stuffed according to Alain Rey in his historical dictionary of the French language, of Sanskrit bhar signifying food or Latin Far which designates wheat, spelled, craf or even a cake (the Far Piumsacred virgile cake).
What is the difference between the Far, the Flan and the Clafoutis?
THE flan Is flourless and butter -free, just a mixture of eggs and milk and/or cream.
THE Pastry blank Or Parisian FLAN Contains butter and is cooked in a pie dough that is most often puff past.
The closest to the FAR would therefore be the clafoutis. The ingredient that differentiates it is the garnish which is not fresh fruit as in the cherry clafoutis but dried fruits: prunes or grapes. A bit like a crepe paste garnished and baked in the oven!
Far Breton with prunes
The real traditional Breton recipe, and my secrets for a well -golden creamy ultra gourmet far.
To prevent standby
Enjoy your food !
Sources for the origin of the Breton Far: Various works on gastronomy and the book Fars Bretons and Kig-Ha-Farz by Patrick Hervé, Bleue collection n ° 68 of Skol Vreizh.
Enjoy