Rhubarb Far Breton from renowned pastry chef Valentin Rouyé
Rigorously trained by his father and brother, chef and sous-chef of Val-David’s superb small gastronomic restaurant La table des gourmets, Valentin Rouyé quickly established himself as a talented, meticulous, and creative young pastry chef. He has worked at Crémy, Maison Boulud, 400 coups, M. Mme., Hoogan et Beaufort, and Ratafia. Today, he is charting his own course on his own. This typical dessert from Brittany, France, was handed down to him by his grandmother and embellished by his father. A delicious Quebecois interpretation of a classic French dessert!
Quebec rhubarb Far Breton
- 5 eggs
- 125 g sugar
- 250 g flour
- 1 litre milk
- 63 g unsalted butter
- 50 cl of rum
- 250 g of rhubarb, washed and cut into 2 cm pieces
- 100 g of sugar (for the preparation of the day before)
- Preferably the day before, or a few hours before cooking, mix your rhubarb pieces with 100 g of sugar (to bring a little more sugar to the rhubarb and reduce its acidity).
- The next day or several hours after the first step, heat the milk and butter to 160˚ F.
- In a mixing bowl, whisk the sugar and eggs together.
- Next, add the flour alternately with the milk and butter.
- Pour the mixture into a well-buttered pan, then add the strained rhubarb.
- Bake at 320˚ F until the surface is beautifully blond.*