The pastries you absolutely should try during a stay in Brittany.
Written on : 15 January 2021 By : Chloé Girod
Are you planning a stay in the beautiful region of Brittany and wondering what sweet specialities you might find there? In addition to the famous crêpe, Brittany offers a range of unmissable pastries that it would be unthinkable not to try! Everyone knows that butter is the main ingredient for the multitude of cakes and biscuits you will find in Brittany. Discover this little guide to the best Breton pastries.
Soft and melting in the middle and crunchy on top, the Bretons say that it is probably the fattest dough cake in the world, due to its puff pastry mixed with large quantities of sugar and butter. This cake is said to have been invented in Douarnenez around 1860 and has become a true classic of Breton pastry. The list of ingredients is simple, everything lies in the know-how, the best is to taste it a little warm to appreciate its caramelized taste, astonishing, slightly sweet. A real delight!
The Far Breton
A simple but delicious cake! It is a flan, the best known version of which is made with prunes, as sailors brought back dried plums from their travels, adding a fruity note to the dessert. The original recipe dates back to the 18th century and has been slightly modified over time by adding butter and eggs to make it the dessert we know.
Caramel with salted butter
They are more like sweets than a real pastry but the Caramels au beurre salé are a real emblem of Brittany, a mixture of sugar, salted butter and thick cream. You will find them in the form of small mouthfuls or in a spreadable pot that you can spread on a pancake or eat it with a spoon for the most greedy.
Breton cake
Originating from Lorient, it is a salted butter cake topped with a thin layer of jam or salted butterscotch. It was called "travel cake" in the past because it could be kept for several days for sailors. As a general rule, the more butter the cake contains, the tastier it will be!