{"id":61011,"date":"2020-04-30T22:40:32","date_gmt":"2020-04-30T21:40:32","guid":{"rendered":"https:\/\/www.mademoiselle-voyage.fr\/savourous-breton-flour-with-pruneaux\/"},"modified":"2025-05-22T19:44:59","modified_gmt":"2025-05-22T18:44:59","slug":"savourous-breton-flour-with-pruneaux","status":"publish","type":"post","link":"https:\/\/www.mademoiselle-voyage.fr\/en\/savourous-breton-flour-with-pruneaux\/","title":{"rendered":"SAVOUROUS BRETON FLOUR WITH PRUNEAUX"},"content":{"rendered":"

Hello everyone! We’re here to help you discover or rediscover Brittany’s best-known sweet speciality, after cr\u00eapes of course – far breton. Originally, this dish was not a sweet delicacy, but a savory cake served with meat. However, from the 19th century onwards, Breton far tipped over to the sweet side of the force, to our great delight by adding sugar and dried fruit, most often prunes.<\/p>\n

But why prunes anyway? Prunes aren’t very Breton. Well, it’s quite simple: as the Bretons were a seafaring people, they imported prunes, which had the advantage of keeping very well and being nutritionally rich. And that’s why we’ve included prunes in our Far Breton. Discover the real Breton recipe.<\/p>\n

And if you want to get away from it all in Brittany, we invite you to discover it on foot or by bike, the beautiful pink granite coast<\/strong><\/span><\/a>. We also have a recipe for Breton mussels in cider<\/strong><\/span><\/a>, a delight!<\/p>\n

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✖️ Preparation time 20 minutes<\/p>\n

✖️ 40 minutes – 180\u00b0C fan-assisted oven<\/p>\n

✖️ Quantities: 4 people<\/p>\n

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\"\"USTENSILS<\/strong><\/h2>\n

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1 round or square baking dish (ideal depth: 5 to 7 cm) , 1 casserole dish and 1 saucepan<\/p>\n

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