Quatre-quarts breton maison – Recette classique à parts égales - La Briocherie de Pascal

If you enjoy my work and would like to support La Briocherie de Pascal, you can contribute freely by clicking on this link. I've chosen PayPal for its security and lower fees, thank you! https://www.paypal.com/paypalme/labri... 🎁 Today's recipe: https://labriocheriedepascal.fr/2026/... 👉Previous recipe: https://labriocheriedepascal.fr/2026/... In this video, I present a homemade Breton pound cake, true to the traditional recipe, without any unnecessary additions or modifications. A simple, effective recipe based on the principle of equal parts, using only everyday ingredients. No yeast, no artificial flavorings, no unnecessary techniques: everything relies on the quality of the salted butter, precise mixing times, and controlled baking. This pound cake is intentionally rustic, dense, and melt-in-your-mouth, designed as a true travel cake that keeps very well and even improves with age. The method presented is clear, reproducible, and suitable for both loaf pans and round cake pans. If you're looking for a simple and reliable traditional Breton pound cake recipe, this video is for you. 00:05 – Recipe Introduction Presentation of the homemade Breton pound cake, a traditional recipe using equal parts, without yeast or additives. A simple, rustic, and effective cake, true to the Breton spirit. 01:57 – Ingredients List Detailed ingredients for the traditional Breton pound cake: whole eggs, semi-salted butter, granulated sugar, and flour, all measured by weight for consistent results. 02:47 – The Pan Presentation of the loaf pan used, 26 cm long by 8 cm high, perfectly suited to this quantity and for a long, even bake. 03:19 – Starting the Recipe and Mixing The recipe begins by mixing the very soft butter and sugar, respecting precise timing to avoid over-mixing and maintain a dense texture. 06:21 – Scraping the Bowl and Speed ​​4 After 2 minutes of mixing, the bowl is scraped, then the mixture is run again for 1 minute at speed 4 to homogenize without incorporating air. 10:09 – Adding the flour The flour is incorporated in two stages, mixing very briefly and sparingly, to preserve the moist texture and structure of the Breton pound cake. 11:36 – Pouring into the pan The batter is poured into the pan and smoothed. No deliberate movement is used to force the cake open, in order to maintain its rustic appearance. 13:20 – Time-lapse baking Baking in a conventional oven at 170°C (340°F), shown in time-lapse. A long, gentle bake is essential for thorough cooking. 14:00 – Result after baking Result of the Breton pound cake after 1 hour and 10 minutes of baking: a golden brown, even, stable cake, ready to cool. 15:44 – Unmolding The cake is unmolded after resting, once the structure has set. 4:30 PM – Slicing and Tasting Slicing, examining the inside, tasting, and a final debriefing on the dense, melt-in-your-mouth texture and shelf life of the traditional Breton pound cake. 🧾 Ingredients Whole eggs: 200 g Semi-salted butter: 200 g Granulated sugar: 200 g T45 or T55 flour: 200 g 🟦 Preparation Steps 1. Mixing butter and sugar Place the very soft butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix for 2 minutes on speed 1. Scrape down the sides of the bowl after 1 minute. Then mix for 1 minute on speed 4. 2. Adding the eggs Add the eggs in three additions. Mix for 2 minutes on speed 1 to 2. Then mix for 1 minute on speed 4 to homogenize the batter. 3. Adding the flour Add half the flour and mix for 15 seconds. Add the remaining flour and mix for another 15 seconds, just until combined. 4. Pouring into the pan (rustic style) Pour the batter into the pan and smooth the surface. No butter lines are added to the top, and no incisions are made during baking, to maintain a rustic cake. 5. Baking Bake in a conventional oven at 170°C (325°F) for 1 hour and 10 minutes. 6. Cooling Once out of the oven, let it cool in the pan. Then carefully unmold and let it cool completely on a wire rack before slicing. Pascal's Brioche Shop