How to Make Elegant, Buttery Gâteau Breton
Elle teaches Bridget how to make our showstopping recipe for Gâteau Breton with Apricot Filling.
Get the recipe for Gâteau Breton:
Buy our winning stand mixer:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
I missed the flour quantity.
I'm ready to tackle this. What of you wanted to use a different flavor jam? And can you used a pre-made store bought filling?? Apricots seem to be difficult to get in my area.
The original recipe doesn't contain any fruit or jam. Why not…
Rhum = faux pas.
Would it be easier to use a pastry bag to add the pastry dough for the top layer?
I made this tonight. I used smuckers apricot all fruit for filling. I also used hand mixer. I don't have a stand mixer. it worked out. tasted delicious.
What about adding a some Apricot Liqueurs to the "egg wash" – I enjoy a snifter of Grand Marnier occasionally and I wonder if the essence of any of a dozen or so Fragrant Liqueurs might still be present after baking? Perhaps a bit of any of the dozen or so Apricot Liqueurs brushed on while cooling?
This video seem to forget the 1/3 cup sugar added to apricot mixture, added into the pan before cooking it! Maybe video editing mistake?
Any chance to bake in an angel food pan?
What temperature is your freezer because I will tell you 10 minutes in my freezer is nowhere near enough to get the jam filling to set it's still running after 10 minutes and it's virtually impossible to not push it to the edge
Are these dried apricots?
I made this and it came out very nice indeed. I left the cake in the freezer for 15 minutes to be on the safe side and I also found wetting the offset spatula to spread was helpful when manipulating the dough. I did a little more research and I gather the traditional filling in Brittany is prune! I will have to try that next.
I LOVE this cake. Substituted some of the flour with almond flour.( Linzer style ). Also didn't like the freezing part of it .. so i spred the dough between 2 oiled parchemin paper and flipped it in the pan, spread any type of warm jam (easier to spread), and flipped another preformed round of dough. Voilà! No waiting. I did them with rasberry, marmelade and apricot. All good but the more tang the better.
made this and it came out great. a simple but elegant dessert
The cake looks great, but this format needs to be replaced. What's Eating Dan is doing it right.
that's a cookie🙄
Can't they just use ounces or grams for dry ingredients?
These videos are seen around the world not just America.
Looks perfectly done!
I am not an apricot fan so can I use berries instead?
More Elle!
This episode. Scrambled for pen and paper every time. Never wrote whole recipe.
Now I have the recipe!
I'm watching from France and I've only ever had this gateau Breton made with a dried prune filling. I'll try this summer variation. I do agree it's perfect with a cup of coffee! How nice that this cake is enjoyed in the States and in other far away places. Brittany is known for its butter rich pasteries (please taste a kouign amann) and neighboring Normandy is world famous for its butter, cream and, of course, for its cheeses, camembert etc..
May I suggest you say "quelle tragédie" instead?
Including a weight measurement for butter would have been such a time saver too!
Thank you for your interesting videos.