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Gâteau breton à la crème de pruneaux, Le Guillou, 400g
René Le Guillou, artisan baker in Roudouallec, makes biscuits and pastries from the culinary heritage of the Breton country.
Around René and Marie's biscuit factory, an entire village is mobilized. Parents, grandparents, and even the children, come to lend a hand on Sunday, to break the eggs and prepare the big orders for Monday.
Every morning, the blue Le Guillou van crosses the village, watched by children for the appetizing smell it leaves in its wake.
A van as charismatic as its owners who will criss-cross for years the markets and grocery stores of the region to spread its good cakes.
Every day, at 4 p.m., Marie prepares coffee and cakes for the pastry chefs' break. At Le Guillou, afternoon tea is always
the opportunity to celebrate a birthday, a birth, a retirement...
We eat a lot there, and we laugh above all.
When Marie tastes a preparation, she guesses the ingredients and judges the recipe. Excess butter, lack of cooking, exceptional dosage… his palate is unbeatable, his judgments final!
With Marie there is no room for bad taste!
Gâteau breton à la crème de pruneaux, Le Guillou, 400g
Ingredients:
Sugar, Wheat flour - Butter - Egg yolk - Prune puree 6.5% - Salt
Semi-skimmed milk - Raising agents: diphosphates, sodium carbonates
Emulsifier: mono and diglycerides of fatty acids (vegetable origin )
Colouring: carotenoids.
Description:
“The recipe for Breton cake dates to the 19th century and is passed down from generation to generation. We have revisited this recipe by adding a cream of prunes. We have been making this product in Finistère for over 30 years, selecting only ingredients of French origin.”
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