Subj : St. Eric 05
To   : All
From : Dave Drum
Date : Mon May 17 2021 13:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eric's Prune Breton
 Categories: Fruits, Booze, Citrus, Pastry
      Yield: 12 Servings
 
    500 g  Prunes, stones removed
  1 1/2 tb Armagnac
           Fresh squeezed orange juice
           - to just cover the prunes

MMMMM-----------------------BRETON PASTRY----------------------------
    250 g  Unsalted butter; softened
    220 g  (1 c) caster sugar
    1/2 ts Salt
      1 tb Rum
      5    Egg yolks
    450 g  (3 c) plain flour; extra for
           - dusting your surface
      1 lg Egg; lightly beaten
 
  Place the prunes and orange juice in a saucepan, then
  bring to a simmer over medium heat. Reduce the heat to
  low and simmer for 25 minutes or until the prunes are
  soft enough to be mashed. Mash to form a rough puree.
  Stir in the Armagnac. Cool to room temperature, then
  transfer to a piping bag fitted with a plain nozzle.
  
  To make the Breton pastry, beat the butter, sugar and
  salt with a stand mixer fitted with the paddle
  attachment until light and creamy. With the motor
  running, add the rum, then add 1 egg yolk at a time,
  beating well after adding each one. Stir in the flour in
  with a wooden spoon.
  
  Divide the pastry evenly into 2 and shape each piece
  into a disc. On a lightly floured surface, roll each
  disc out to form an 8 mm thick round. Place a 25 cm ring
  tin (you can use the ring part of a springform cake tin)
  on top and trace, then cut inside so you end up with 2
  same-sized rounds. Place each round onto a tray lined
  with baking paper and then refrigerate for 15 minutes.
  
  Set the oven @ 170ºC/340ºF.
  
  Place 1 pastry round on a baking tray lined with baking
  paper. Snip about 1.5 cm off the tip of the piping bag
  and pipe the prune paste in concentric circles over the
  pastry, working from the outside in and leaving a 2 cm
  border around the edge. Brush the beaten egg around the
  pastry edge and lay the second pastry round carefully
  over the top.
  
  Brush generously with the beaten egg, set aside for 5
  minutes, then brush with another layer of beaten egg,
  taking care not to miss any pastry. Use a paring knife
  to lightly drag a lattice pattern through the beaten
  egg, taking care not to cut the pastry. Bake for 30
  minutes or until the top of the pastry is golden.
  
  COOK'S NOTES: Oven temperatures are for conventional; if
  using fan-forced (convection), reduce the temperature by
  20ºC.
  
  We use Australian tablespoons and cups: 1 teaspoon
  equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250
  ml.
  
  All herbs are fresh (unless specified) and cups are
  lightly packed.
  
  All vegetables are medium size and peeled, unless
  specified.
  
  All eggs are 55-60 g, unless specified.
  
  RECIPE FROM: https://www.sbs.com.au
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... G is for George, smothered under a rug, H is for Hector, done in by a thug
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