Filled with crème patissière and rum

Breton Dough Bakery


Breton dough

600 g Debic Brioche Butter

1 kg sugar

1500 g flour

500 g eggs

30 g baking powder

20 g salt

Breton filling

5 kg crème patissière

600 g Barbados® Rum


Breton dough

Mix the flour, butter, salt, baking powder and sugar together.

Add the whole eggs.

Stop mixing as soon as the eggs are completely absorbed.

Put in the refrigerator for at least 2 hours.

Work briefly before rolling out.

Roll out the dough to a thickness of 3,5 mm and cut out 15 circles with a diameter of 30 cm and 15 circles with a diameter of 20 cm.

Keep the remaining dough for decoration and store in the fridge.

Breton filling

Mix the crème patissière with the rum.


Use baking rings (diameter of 20 cm) to help you assemble.

Line the baking rings with the 30 cm circles of dough.

Pipe 350 grams of filling into each baking ring and cover with the remaining circles of dough (20 cm in diameter).

Egg wash and decorate with dough flowers.

Bake the tarts for 45 to 60 minutes at 190°C.

Leave to cool.

Receptetiketter Breton Dough Bakery