• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Indirect Heat

Desserts of Brittany (Bretagne)

2 posts in this topic

This past Saturday, we had an amazing 9 course tasting meal at the Breton restaurant La Porte in Montreal. It was the perfect way to celebrate our tenth anniversary. The dessert was a Kouigne-Amann, served with a salted caramel sauce and a buttermilk sorbet. I'd never heard of this dessert, much less tasted it, and it was divine.

During dinner, we talked about what we wanted to do before our 20th anniversary. For one of my goals, my wife has set me the task of learning how to make a perfect Kouigne-Amann. Can anyone recommend some top quality Breton cookbooks? In English or French? (Preferably French?)

Thanks in advance.

Share this post

Link to post
Share on other sites

  • Similar Content

    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

    • By mikec
      Everytime I make Coq au Vin or similar chicken dishes the recipe calls for browning the chicken (creating a nice crispy skin) and then removing it only to return it to the dish to finish by braising in liquid. Unfortunately, when cooked in liquid, my chicken ends up losing its crispiness and turning grey and soggy.
      What am I doing wrong, or what can I do to retain then crispy factor?
    • By jmacnaughtan
      So I've been looking at this dish for a while, and while I've seen threads talking about where to eat it, I haven't found anyone who's actually made it.  I thought it might be fun to try.
      This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same.  Again in French, and as a bonus in a heavy southern accent.
      I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning.  I'll see if I can get my better half to take a couple of photos or videos
      If anyone has done this before, or anything like it, I'd love to hear any advice you might have.  As for now, I have a couple of questions for more experienced eGulleteers before I start:
      1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat.  Is this a decent alternative?
      2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare.  Would it be better to do it after taking it out of the cooking liquor?  Once it's rolled and chilled?  Removing each small piece from each slice - but before or after it's reheated?  I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
      So any input would be gratefully received.  In any case, I'll try and document the process as much as possible for future information/hilarity.
    • By tan319
      hello all.
      just wondering if anybody has a favorite way to cook their brulee.
      I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW.
      Good texture inside. Just a bit wierd on top.
      I welcome any input.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
  • Recently Browsing   0 members

    No registered users viewing this page.