Breton Butter Cake Is The Classic French Dessert Resembling Shortbread - Tasting Table

The gâteau Breton cake debuted in 1863 at the Paris Universal Exhibition. Judges were so taken by its buttery flavor and shortbread-like consistency, that it won first prize and went on to become a staple beloved by generations of Bretons.

Now, kouign-amann, which is Breton parlance for "butter cake," can take on a different texture than the traditional gâteau Breton. Kouign-amann can be more texturally similar to a croissant than shortbread. This comes about from the process of lamination, in which cold butter is rolled in between layers of bread dough. Kouign-amann and gâteau Breton can both be served as a single, dense, and highly buttery cake, but kouign-amann is also found as a single pastry that is beautifully crisp thanks to its sugary topping and air pockets.

There is no frosting to speak of on either a gâteau Breton or kouign-amann, as they are already rich and buttery. The dessert can be stuffed with a filling of apricot or plum jam to add a bit of textural complexity and fruit flavor.

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