Traditional Far Breton Recipe: prunes, perfect baking, standardized version, and tips for homemade variations

Oven programming table UNOX, Rational, domestic

Country / Region

• Country: France

• Region: Brittany

• Official status: none

• Recipe inventor: oral transmission

• Specifications: yes

• Certification body: to be defined (e.g., Comité Régional de Bretagne)

Official specifications

The specifications for the standardized traditional Far Breton include:

• Ingredients: T55 wheat flour, fresh eggs, whole milk, sugar, butter, pitted prunes

• Exact proportions: 250 g flour, 150 g sugar, 4 eggs, 500 ml milk, 50 g butter, 200 g prunes for 6 servings

• Preparation: optional maceration of prunes in rum

• Baking: conventional oven or gentle convection at 180 °C for 40-45 min (individual portions) or 50-55 min (family mold)

• Rest: 10-15 minutes after baking before unmolding

• No added colorings or preservatives

• Respect the characteristic soft texture, with a slightly golden surface

History

• Far Breton is an iconic dessert from Brittany, dating back to the 19th century. Originating from rural cuisine, it was used to feed families with simple ingredients: flour, milk, and eggs.

• The use of prunes became common over time, giving Far Breton its soft texture and characteristic aroma.

• Today, this dessert is served in Breton homes and restaurants, remaining a classic for snacks and festive tables.

Iconic recipes and famous chefs

• Far from Le Coz house (Quimper): strict adherence to tradition with rum-macerated prunes.

• Anne-Sophie Pic: revisits the recipe in a light and airy version.

• Philippe Conticini: plays with texture for a balance between soft and crisp.

• Pierre Hermé: introduces flavored variations while respecting the base.

• Christophe Michalak: proposes modern versions with indulgent inserts (ganaches, fruits).

Legend or anecdote
Far Breton is said to have been invented to use the basic ingredients available in Breton rural areas, allowing large families to be fed without waste. A legend says this dessert was a true comfort during long days of fieldwork.

Recipe description
Far Breton is a thick and soft flan, generously filled with prunes, whose egg- and milk-rich batter gives it a tender and slightly elastic texture. Its rustic and sweet taste, with a delicate prune aroma, makes it a classic of Breton culinary heritage.

Ingredients

Note:
Rum is optional but recommended to flavor the prunes. Some variations add dried fruits or caramel, but the traditional recipe emphasizes simplicity and authenticity.

Detailed preparation steps

1. Prunes: macerate prunes in rum for 30 minutes if desired.

2. Dry mix: sift the flour, add sugar and pinch of salt, mix.

3. Eggs: incorporate eggs one at a time into the dry mixture, whisking to obtain a homogeneous batter.

4. Milk: gradually pour in the warm milk, mixing continuously to avoid lumps.

5. Melted butter: add melted butter and homogenize the batter.

6. Mold: butter individual molds or a family mold carefully, place prunes at the bottom, then pour the batter over.

Baking programming

Recommended container: metal cake mold or greased baking dish

Tips and advice

• Warm milk facilitates ingredient dissolution and prevents lumps.

• Resting the batter (minimum 30 minutes) improves texture.

• Generously butter molds for easy unmolding.

• Check doneness with a knife: it should come out clean.

• For a more golden Far, slightly extend baking while monitoring.

Serving

• Carefully unmold and let cool 10–15 minutes.

• Serve warm or at room temperature.

• Can be served with a scoop of vanilla ice cream for an indulgent touch.

Recommended wines and drinks

• Breton dry cider: traditional and refreshing

• Sweet white wine: Coteaux du Layon or Jurançon doux

• Coffee or black tea: perfect for snack or dessert