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Today we come together for a selection of the best Breton Christmas desserts, with recipes for little chefs. After offering you atypical and traditional recipes such as the Apple, cider cocktail or Gallo tiramisu, here we offer you 4 recipes that we discovered at the tourist office and we recommend them to you!!!
Breton recipe
Breton chocolate truffle recipe
A recipe from Katell
Preparation: 2h20 min – Cooking: 10 minutes – DIFFICULTY: Very easy – FOR: 15 truffles
The recipe
Ingredients:
- 75 g of praline chocolate
- 50 g of milk chocolate
- 2 tablespoons of liquid crème fraîche
- 4 lace crepes
- (Optional) a few hazelnuts
Instructions :
- Place the praline and milk chocolate pieces and the crème fraîche in a salad bowl and melt it in a bain-marie.
- When the chocolate has completely melted and is very smooth, place in the fridge for at least 2 hours.
- Crumble the lace crepes by breaking them by hand or with a rolling pin and place the crumbs on a plate.
- When the chocolate has hardened, form chocolate balls with a teaspoon.
- Roll the truffles in the lace crepe crumbs then place them back in the fridge.
- You can also roll them in small pieces of crushed hazelnuts.
- Take them out about ten minutes before serving.
Chef Simon
Marie pop
Caramelized feuillantine, chouchen butter
Recipe of Claude Herlédan
Claude Herlédan
PREPARATION: 25min – Cooking: 30min – DIFFICULTY: Very easy – For 4 people
The recipe
Ingredients:
- 20 cl of Chouchen
- 250 g puff pastry
- 30 g butter
- 30 g icing sugar
- 1 apple peel
- 20 cl of cider
- 50 g icing sugar
- 90 g butter
Instructions :
- Preheat the oven to 180°C (th.6).
- Unroll the puff pastry. Cut eight strips 1 centimeter wide and 7 centimeters long. Place them on a non-stick baking tray.
- Break the egg, place it in a bowl. To beat him. Using a brush, brush the strips of pasta with it. Bake for 10 to 12 minutes until nicely browned. Reserve on a rack.
- Wash the skin of the apples. Peel them (reserve the peelings) and core them. Using a melon spoon, scoop out apple balls.
- In a pan, melt the butter, place the apple balls in it, sprinkle them with sugar. Caramelize, stirring regularly.
- For the chouchen butter: In a saucepan, pour the chouchen and cider. Add 50 g of sugar and the apple peels. Reduce by half. Filter. Cut the butter into pieces, gradually add it to the reduction.
- On a plate, place a strip of dough, place 6 to 7 apple balls. Cover with a second strip. Top with chouchen juice (serve the remaining juice in small individual ramekins).
Poached and spiced pears with Breton cider
A recipe from Katell
Preparation: 10 minutes – Cooking: 40 minutes – DIFFICULTY: Very easy – Number: 4
The recipe
Ingredients:
- 8 small pears
- orange
- 150 g powdered sugar
- 3 cloves
- 2 cinnamon sticks
- 1 star anise
- 1 teaspoon ground ginger
- 1 teaspoon of ground nutmeg
- 1 bottle of cider
Instructions :
- Start by peeling each pear with a peeler from bottom to top: take care not to remove the tail and to remove the peduncle located below the pears.
- Scrape them lightly with a very fine-bladed knife to smooth them out and no longer see any traces.
- Collect some orange zest and cut it into very thin strips.
- Squeeze the orange to extract the juice
- In the saucepan, pour the cider (preferably raw), sugar, orange juice and spices: bring to the boil.
- Over low heat, place the pears and let them simmer for around 40 minutes, taking care to stir them regularly.
- Once finished, let the pears cool in the spiced cider before enjoying!
Breton-style frozen Christmas log
A recipe from Elodie
Preparation: 20min – Cooking: 6h – DIFFICULTY: Very easy – For: 8 people
The recipe
Ingredients:
- For the pancake batter:
- 1 egg
- 125g of flour
- 10g sugar
- 20 cl milk
- Toppings:
- 1 tub of hazelnut ice cream
- Some Breton shortbread
Instructions :
- Make the pancake batter: Add the flour and sugar and make a well; add the egg and milk little by little without making any lumps.
- Let it rest for 1 hour then make slightly thick and fairly large pancakes.
- Take the ice cream out of the freezer and let it soften. Crumble the shortbread into small pieces.
- Layer the pancakes into strips so that they can be garnished and rolled. Spread the ice cream on the pancakes and place the shortbread in the middle
- Roll the log and put it back in the freezer for 6 to 12 hours.
- Note: can also be made with a garnish of caramelized apple compote, or a chocolate sponge cake
Galou's kitchen
Maria-Gracia-Salas-Rodriguez-scaled
We hope that this selection of the best Breton Christmas dessert recipes will have given you inspiration to cook this Christmas, especially with Breton products!! If it doesn't make you want to cook, we at least hope it will make you hungry!!!
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