Learn Lefebvre’s take on the classic, custard-y French dessert.
[MUSIC] [UNKNOWN] Luca, focus. Chef [UNKNOWN] and Chef Luca [UNKNOWN] today, we're going to do a far breton. It's a classic recipe from Brittany. The taste of the far breton really remind me of the flavor of the crepe. I love it. It's like almost like a pudding like you do in America. When it's hot it's very good. When it's cold it's so gooey, it's so good. My god. It's amazing, I love it. You decided to do this cake. You know why? Because you like pudding. I hate pudding. I think Luca liked it but he didn't want to tell me, I think. They call that sabotage bro. You said you like puddings. So, we need the dried prune, plum, dried plum. Dried plum? Yeah? Plum? Plum. Plum, prune, dried prune, plum, prune, plum, [SOUND] dried plum, prune. Plum is prune in France. We get to re-hydrate them with Cognac. Now we begin to cook it until the Cognac evaporate. So you're gonna crack me two whole eggs here, two whole eggs here. These are old? They're whole eggs. Those are egg whites. They're whole eggs. One more, that's it. Great. Then I will get to separate the egg white and the egg yolks. Do it right like this. It keeps the egg yolk inside. You just. Being to boil like this. Wow! Fire! It's pretty cool, you know? I'm going to show Reve. Tell me when it ends. He's obsessed with fire. [SOUND] [UNKNOWN] you better see this, this is so amazing, fire's coming out of the pan. Come here quick. Look this is coming out. Aaaahhhh! Okay she's scared Luca, she's scared. Yup. She's scared Manuel we'll take our butter, sugar, eggs, vanilla extract, butter, flour, the milk. So that's very easy, see you guys, very easy. A pinch of salt, see what we got the liquid is almost evaporated. The plum absorbed the flavor of the cognac. This is probably going to be more softer. Can I just put some more spray on this? Okay Luca, can you focus Luca? Oui. Now we've got to. what are you doing? Come here bro [SOUND] Good. Can we go now? Good? You do like Papa? Very, very picky about his hair. Wow, surprising, at his age already. That's great. Live TV [INAUDIBLE], so cute. He's a kid, they just don't care. They do what they want. I love it, I love it. We're gonna mix it now. On [SOUND]. [MUSIC] That's good to go, now were gonna let it rest in the four hours in the fridge. Put a lot of butter everywhere on the bowl, everywhere okay, then add flour and then you just tap like this, [FOREIGN] it's hard to cook with kids [UNKNOWN] six prune, [UNKNOWN] I don't like plums. You don't [UNKNOWN] Okay come on, we ate some yesterday. You like it. [UNKNOWN] pour our butter here. [MUSIC] It's gonna be so good. [UNKNOWN] How's your hair, good? Oui. Good. One for you. One for me. Put in the oven at 400 Fahrenheit. for 20 to 25 minutes. Voila. Okay, I'm gonna put here. You close it like at the restaurant? With the feet? With the feet like Papa in the restaurant? Oui. [LAUGH] Thank God my oven is strong, yeah? [SOUND] Chef Luca? [SOUND] He doesn't care today. He doesn't want to cook. He was worried too much about his hair. [SOUND] Since when it started to be brown like this, a little bit softer. So It's almost ready. A few more minutes and and we're good. And of course it depends on size. Now if you do a big one of course you're going to cook it more you know 40 to 50 minutes, okay? But for a little size like this like your pie size I would say 20 to 25 minutes, okay? Good now guys Let me try. Wow. WOW! Look at that, so good custard! So gooey, I like that. Come on! It's so good! My god that is good Luca, I'm sorry that is a good custard. You don't like it Luca that's far Breton. We ate some [UNKNOWN] but I'm not sure if Luca like it today. Luca can you say far Breton? Far Breton. Far Breton. TV is already difficult. [MUSIC] [SOUND]