French Quatre-Quarts: basic and delicious!
August 26, 2014 § Leave a comment
This one, “Quatre-Quarts forever” by Claire Tellier delivers some great recipes based on the classic “4-quarters” loaf cake. For this, you need a recipe with a quarter each butter, flour, sugar and eggs. The starting point is the well-proportioned batter, to which pretty much any additional ingredient and flavoring can be added.
Here we tried the Salted Caramel and Pralin Quatre-Quarts, We skipped the caramel making and used a jar of salted caramel and also used pre-made praline powder (pralin). All these are readily available at any supermarket in France but you can also make them from scratch without too much trouble. We’ve used pralin in another of our desserts here and the salted caramel is easy enough to make at home
120 g sugar
120 g salted butter
120 g whole wheat pastry flour
1 tsp baking powder
100 g salted caramel (see below)
3 TBsp pralin
1 pinch salt
If you make your own caramel, you’ll need:
300 cl heavy cream
300 g sugar
For the caramel:
In saucepan, heat cream. In a second saucepan, heat butter and sugar over high heat. Mix until caramel takes on a nice golden color. Remove from heat and add heated cream. Combine and heat again for another 5 minutes over medium heat. Pour your mixture into a jar and close it tightly. Let cool. (can be made in advance and refrigerated. Bring to room temperature before use)
For the cake:
Preheat oven to 350F
Melt butter in microwave and add it to egg mixture. Continue to mix while adding flour, baking powder, pralin (see here for homemade recipe) and 100g caramel.