High in calories , but incredibly tasty!
The kouign-amann is an emblematic Breton dessert which you will find in any well-respected Breton bakery!
Comprised of layers of butter and sugar folded into a dough, the cake is considered “the fattest pastry in the world“. This speciality from Douarnenez is made with bread dough containing layers of butter and sugar, similar in fashion to puff pastry.
It is a butter cake with a soft centre, caramelized and crispy on the outside thanks to the fusion of butter and sugar whilst cooking. It is generally best eaten warm to preserve its flavour.
In fact, this cake was created following a bakery’s mistake, a confusion that the Bretons have never regretted.
The crepe is a culinary specialty that immediately comes to mind when you think of Brittany and camping holidays in Damgan. Sweet or savoury, they taste great either way.
The difference is that savoury pancakes are made with buckwheat and called galettes, whilst the sweet version is made with classic wheat.
Try them with salted-butter caramel, sugar, chocolate, jam or just a squirt of lemon.
It’s simply a matter of taste (and how much room you have left!)
You cannot leave Brittany without having tasted it. It was, and still is, sold in many confectionaries in the region.
Traditionally a simple soft caramel, salted butter caramel reached its height in the late 1970s, when a certain Henri Le Roux invented a salted butter caramel sweet with hazelnuts..
Today, you can find it as a spread, in a gourmet sauce and ice-cream!
Shortbread biscuits and breton cake
These crispy shortbread biscuits that melt in your mouth are a Breton speciality that can be eaten at any time of day.
Connoisseurs love to dip them in their coffee, milk or hot chocolate at breakfast.
But they can also be enjoyed as an afternoon snack. The dough is made with eggs, flour, baking powder as well as sugar and butter.
As with most Breton delicacies, they are mouth-wateringly good!
As for the Breton cake, it is soft on the inside and golden brown on the outside and is similar to the shortbread biscuit.
The recipe includes butter, flour, sugar and eggs, and it stays fresh for weeks or longer when it is frozen.
It’s a fitting legacy, given that Breton cakes were made for sailors going on expeditions for weeks on end.