This little creation of mine was published in the January-February Cook’s Illustrated Magazine, and marks the first “sweet” dish that I’ve developed since working there.
I first encountered Gateau Breton (Brittany Cake) years ago when living in France, and was smitten from my first bite. It’s a simple yet pretty cake, rich in butter, and with a texture that lies somewhere between shortbread and a poundcake. As the name implies, it hails from the Brittany region of France, which occupies the far western edge of the country abutting the Atlantic Ocean. It is here, along the Guérande Peninsula, that Bretons produce the famed sea salt, Sel de Guérande.