• Paysan Breton Recipe •
- First, prepare the caramel: Put the sugar and water in a saucepan over high heat. Wait for the sugar to caramelise and remove the pan from the heat.
- Add 30g of Slightly Salter Butter and mix well.
- Cook the mixture over a low heat.
- Add 4 tablespoons Paysan Breton Thick Crème Fraîche.
- Stir well until the Paysan Breton Thick Crème Fraîche becomes smooth. You can now proceed with the recipe.
- Put the flour, yeast, caster sugar, egg yolks, milk and cubed Unsalted Butter in a mixing bowl.
- Knead until the dough forms into a consistent and supple ball.
- Halve the dough. Place one half on a tray.
- Cut the other half in two. Mix 1 tsp of cocoa powder into one of the dough quarters and the remaining 3 tsp into the other.
- Knead separately so you get two different coloured doughs. One light brown and the other dark brown.
- Put the two balls of dough on the tray with the non-coloured dough and leave to rest for 2 hours at room temperature.
- After 2 hours, divide each ball into 7 (they don’t have to be equal).
- Roll the light brown dough into torpedoes 13-14 cm in size.
- Roll the dark brown dough into oval shapes 15 cm long and a few centimetres high. Wrap the light brown torpedoes in the dark brown dough.
- Then do the same with the non-coloured dough: wrap the dough torpedoes in a non-coloured oval dough.
- You should get 7 dough torpedoes. Roll the torpedoes out to a length of 40-42 cm and cut in half. You should have 14 twenty-centimetre torpedoes.
- Line a 20 cm long rectangular cake tin with greaseproof paper and put in the dough torpedoes.
- Cover with a cloth and leave to rest of 1 hour at room temperature: the dough should rise.
- Place in a preheated fan oven at 180 °C and bake for 45 to 50 minutes.
- Remove from the tin and leave to cool at room temperature.
- Cover the brioche with caramel.
Paysan Breton tip