Chef Elle Simone "ATK" Gateau Breton - Delicious

G

gayr

Well-known member
Made this yesterday.....wonderful recipe very easy to make and delicious.....here is the complete recipe from Chefs appearance on Hallmark Channel......if you watch the video on ATK the recipe for the Apricot Filling fails to add the sugar.....that is why I have linked the Hallmark Channel Video which is complete.....

www.hallmarkchannel.com

Elle Simone - Gateau Breton With Apricot Filling

Chef Elle Simone from “American’s Test Kitchen” makes a light and buttery French dessert.
www.hallmarkchannel.com www.hallmarkchannel.com
 
Gay, I’ll bet that tastes amazing. My sister made Claire Saffitz’s Gateau Breton, but used bing cherries in place of the apricots. It was awesome.
 
marilynfl said:
Gay, I’ll bet that tastes amazing. My sister made Claire Saffitz’s Gateau Breton, but used bing cherries in place of the apricots. It was awesome.
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Yes, Marilyn, it was delicious and my company loved it.....not a crumb left....I looked at C. Saffitz's recipe it is called Gateau Basque containing Pastry Cream and Fruit.....this is Gateau Breton, traditionally made with Prune Filling next time will try the Gateau Basque.....
 
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gayr said:
Yes, Marilyn, it was delicious and my company loved it.....not a crumb left....I looked at C. Saffitz's recipe it is called Gateau Basque containing Pastry Cream and Fruit.....this is Gateau Breton, traditionally made with Prune Filling next time will try the Gateau Basque.....
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Oh...okay...Thanks. Good to know there are two fun French cakes out there. I am leaning toward the apricot one.
 
Thanks Gay. I'll set that one up for my next poker night. Hope peaches last that long. (I haven't had a good apricot in 65 years).
 
gayr said:
Very welcome, Marg hope you enjoy the recipe when you try it....
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I'll take your good wishes for the poker game too, if you like.
I watched an episode of GB Baking Show, which I love, and noticed the bakers were challenged with a breton. (where is that accent when you need it?) Paul had his very specific standards for the finished product. We'll see.
 
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