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Traou Mad de Pont Aven, my recipe

Catégorie : SweetUncategorized
Here is the recipe for homemade “traou mad”. I offer you my recipe which is the closest to it! Tired of looking everywhere for a recipe, I started as usual to develop the recipe by myself. I had a lot of trouble finding the right proportions while respecting to the letter the ingredients of the famous cookie factory of Pont Aven. But this is it! And the most exciting challenge for me is that it’s always the magic formula “egg-butter-sugar-flour” that works and I’m still amazed at how much you can provide with different dosages… With the “kouign aman”, the “Breton cake”, the “crêpes” and other “galettes”, we went through many desserts of my dear Brittany! 

Recipe of “traou mad”:

-40g of egg yolk

-170g of caster sugar
-260g of semi-salted butter
-30g of whole milk
-400g of flour
-1/2 teaspoon baking powder
-skim milk for gilding
This is what is written on the site Pont-Aven:
The Traou Mad of Pont-Aven
“The TRAOU MAD, literally “good things”, are thick patties rich in butter and flavors. They are the fruit of the soil and the tradition. Simple but secret ingredients combined with a unique and soon to be century-old know-how, make the TRAOU MAD DE PONT AVEN one of the peaks of traditional gastronomy, and even of refinement.”
Start by mixing the semi-salted butter and sugar.


Mix egg yolk and whole milk. 


Add to butter and sugar and mix well to obtain a cream. 


Mix flour and baking powder. Add the flour all at once to the butter-yolk-sugar mixture.


Then mix without insisting. 


Place the dough between two sheets of parchment paper and roll out to a thickness of 6 millimeters…
Let rest in a cool place to harden the dough (30 minutes).
Preheat the oven to 200°C.


Cut the dough with 6 cm circles (traou mad uses 5,5 cm circles, impossible to find but anyway for 0,5 cm you won’t see the difference!) previously coated with a very thin layer of butter or grease (I use this last option).


Arrange on a baking sheet lined with parchment paper. 


Bake for 12 minutes then remove from the pan with a round object… It’s very vague but you can use a lot of things! I also use a mouthwash (the cylindrical ones where you just turn without stopping…). In this way we will tackle the cake and be able to pull the circle.
In the cookie factory, they mark the cake before baking. 


Brush with a brush dipped in skim milk. 


Then put back in the oven, watching for 5-7 minutes to let the cookies brown. 


All that remains is to let it cool on a rack and then store it in an airtight box! 

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