Make French Hazelnut Gâteau Breton with Fig Jam: Easy Recipe

Name: Make French Hazelnut Gâteau Breton with Fig Jam: Easy Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10
Cuisine: French
Ingredients: 625 gram All-purpose flour (About 5 cups); 94 gram Hazelnuts (Toasted, about ¾ cup); 450 gram Unsalted butter (Softened, 2 cups); 350 gram Granulated sugar (1 ¾ cups); 5 large Egg yolks; 5 gram Salt (1 teaspoon); 10 gram Baking powder (2 teaspoons); 5 ml Vanilla extract (1 teaspoon); 250 gram Fig jam (1 cup)

Transform your home into a French bakery with this delightful Hazelnut Gâteau Breton, a rich, crumbly, and buttery dessert that's a perfect blend of shortbread and cake. This recipe features toasted hazelnuts and a delicious fig jam filling, offering a taste of authentic French patisserie. Ideal for any occasion, it's baked to perfection for a truly memorable treat.

#Gâteau Breton

#French Bakery

#Hazelnut Cake

#Fig Jam

#Dessert

#Baking

#Patisserie

Golden Baked Gâteau Breton

Recipe Information

30m

Prep Time

50m

Cook Time

1h 20m

Total Time

Servings

Medium

French

English

Nutrition (per serving)

550

Calories

10g

Protein

70g

Carbs

40g

Fat

Sliced Gâteau with Fig Filling

Ingredients

All-purpose flour
(About 5 cups)
625 gram
Hazelnuts
(Toasted, about ¾ cup)
94 gram

Unsalted butter
(Softened, 2 cups)
450 gram
Granulated sugar
(1 ¾ cups)
350 gram
Egg yolks
5 large
Salt
(1 teaspoon)
5 gram
Baking powder
(2 teaspoons)
10 gram

Vanilla extract
(1 teaspoon)
5 ml
Fig jam
(1 cup)
250 gram

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Elegant French Dessert

Instructions

0/9 completed

1
Prepare Hazelnuts: Toast hazelnuts until fragrant, let them cool, then grind into a fine meal. Set aside.
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5m
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Prepare Hazelnuts: Toast hazelnuts until fragrant, let them cool, then grind into a fine meal. Set aside.
5m
Ensure hazelnuts are completely cool before grinding to prevent them from turning into butter.
2
Cream Butter & Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale.
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5m
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Cream Butter & Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale.
5m
Use room temperature butter for best creaming results.

3
Add Wet Ingredients: Beat in the egg yolks one by one, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
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3m
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Add Wet Ingredients: Beat in the egg yolks one by one, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
3m
Scrape down the sides of the bowl to ensure even mixing.
4
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the ground toasted hazelnuts until well combined.
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2m
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and the ground toasted hazelnuts until well combined.
2m
Sifting dry ingredients ensures a lump-free batter.
5
Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
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3m
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Form Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix.
3m
Stop mixing as soon as the flour is incorporated to keep the gâteau tender.

6
Assemble Base: Press about two-thirds of the dough evenly into the bottom of a greased 3 QT square baking dish. Spread the fig jam evenly over the dough base, leaving a small border.
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5m
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Assemble Base: Press about two-thirds of the dough evenly into the bottom of a greased 3 QT square baking dish. Spread the fig jam evenly over the dough base, leaving a small border.
5m
For easier spreading, slightly warm the fig jam.
7
Add Top Layer & Decorate: Roll out the remaining dough and carefully place it over the fig jam layer. Seal the edges, then use a fork to create a decorative crosshatch pattern on top. Brush the surface with an egg wash (one egg yolk beaten with a tablespoon of water or milk).
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7m
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Add Top Layer & Decorate: Roll out the remaining dough and carefully place it over the fig jam layer. Seal the edges, then use a fork to create a decorative crosshatch pattern on top. Brush the surface with an egg wash (one egg yolk beaten with a tablespoon of water or milk).
7m
The egg wash will give the gâteau a beautiful golden sheen.
8
Bake: Preheat your oven to 180°C (350°F). Bake the gâteau for 45-55 minutes, or until it's deeply golden brown and firm to the touch.
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50m
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Bake: Preheat your oven to 180°C (350°F). Bake the gâteau for 45-55 minutes, or until it's deeply golden brown and firm to the touch.
50m
If the top browns too quickly, cover loosely with foil.

9
Cool & Serve: Let the gâteau cool completely in the pan on a wire rack before slicing and serving. This allows it to set properly.
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1h
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Cool & Serve: Let the gâteau cool completely in the pan on a wire rack before slicing and serving. This allows it to set properly.
1h
Patience during cooling is key for perfect slices and texture.