This far breton comes out of the oven crisp on the outside and creamy on the inside! If you leave them for a while they will become chewy and moist. It's quite a simple recipe for a great French treat that I tweaked around here and there.
Add the butter and half of the milk to a small saucepan and heat on low until just abut to boil. When the butter has melted, take off the heat and mix in the remaining milk.
Mix together the sugar and cake flour in a bowl.
Pour the mixture from Step 1 into the bowl from Step 2 and mix well to prevent any lumps from forming.
Add in the ingredients marked with ☆, along with the vanilla oil and rum and mix thoroughly. Let the mixture sit in the refrigerator for at least 1 hour.
Grease the moulds of the muffin tray, or tart mould, with a thin layer of butter and place a piece of dried fruit in each. Pour the mixture into the moulds as well and bake for 40-50 minutes.
If you bake your far breton in a tart mould, serve it as it is. If you're using a muffin tray, remove the far bretons from the tray and let cool. Feel free to dust on some powdered sugar if you like.
Story Behind this Recipe
I researched and tried out lots of different recipes. I was finally able to settle on this recipe
Please adjust the cooking temperature according to your preferences, oven model and the season. I like my far bretons to have a darker colour so I set the temperature to 200℃. If you prefer a lighter-colored bake, set it to 180℃.