Aronia and Chocolate Farzig

Choice 16
Aronia berries and Chocolate “Farzig”

“Farz” in Breton means or rather refers to a patisserie from Brittany. There is not one household from Armorica, the land of the sea, that doesn’t get served this famous little gem. It is right up there, between the Breton Cake and the Kouign-amann, our famous multi layered super buttered national dessert. Breton Farz, or like the French call it “Far”, is normally made with tea soaked prunes inside and a dash of rum. It is basically a crêpe dough or batter, slowly baked. Everyone has a recipe back home! I decided to jazz the whole thing up with modern flavours, some 70% cocoa chocolate and a little something called Aronia, wonderful and tasty berries I planted two years ago; let’s say between a blueberry and a blackcurrant… Instead of the Farz being made in a big dish, I decided to make small ones; hence the name “Farzig” meaning little farz. I could also have called it “Farz Bihan”, bihan being “small” in Breton, a bit like the Irish “Beag”… See we are so close to each other, much more than one could think. But hey! Before I go any further… What are Aronia berries I hear you say? Well, let me explain…

Choice 2
Aronia Berries

Aronia, or “Chokeberries” are originally from North America. They look like a more shiny blueberry, but taste like a blackcurrant, a bit of blackberry and the zing of a sloe berry, the fruit of the Blackthorn. If not as tart as the latter, it carries wonderful acidity without the rich tannins. It is also really good for you! At this time of year, I harvest a few in the morning to put in my porridge. With honey, the contrast is unreal!

Choice 6
Aronia or Chokeberries

You’ll Need:

  • 3 fresh eggs
  • 125g of organic sugar
  • 125g of organic flour ( I used pasta flour on this one; smoother)
  • 50cl of warm milk
  • A dash of dark rum ( we are Breton after all)
  • A handful of Aronia/ Chokeberries ( blackcurrant cool too)
  • 100g of 70% cocoa dark chocolate

How To:

Take a big bowl, and crack the eggs in.Whisk them with the sugar until smooth and white (ish). Add the flour and keep whisking. While you do that, the pint of milk to the fire and heat it up until just before boiling…

Choice 4
First the eggs…

Once the eggs, sugar and flour are smooth, you shoud get a nice ribbon like texture…Pour the hot milk over, and keep stirring…

Choice 6
Nice and smooth…

And of course, don’t forget the dash of rum!!!

Choice 5
The Rum, once a ship wrecker, always a ship wrecker…

For my little guys, I used a muffin baking tray; or call it whatever you want, you will get the idea in the pictures. I buttered and floured each alcove by “painting” the delicious fat, throw a handful of flour on top and then carefully tap upside down over the sink… Fill the alcoves about 3/4 and then drop two squares of chocolate in each, and a healthy dose of the aronia/ chokeberries ( about 5 in each). Pre-heat and bake at 150c for about an hour…

Choice 8
In the muffin tin it goes

Check with the tip of a knife that all comes back clean…

Choice 10
“Farzig” ready to serve

The best way to serve them is with coffee and honey like we do in Brittany; or dessert wine, I will leave that up to you!

Choice 13
Breton Farzig aka Little Far Breton
Choice 15
inside and outside of the wee “Farzig”
Choice 16
Fancy?

Ok, one last one for the craíc… I am proud you see… Modern Breton cuisine!

Choice 17
A little closer…

 

Keep Well, Eat Happy

Slán Tamall

Franck

17 thoughts on “Aronia and Chocolate Farzig

      1. No, not specifically. Although I’m a muffin fanatic, lol. What’s not to love about berries baked in pastry or cake dough? I really like the idea of soaking them in tea… and can’t go wrong with a dash of rum!

      2. Haha… For sure; yes, the tea thing is great! I have a soft spot for blueberry muffin I must say. I planted shrubs this year so I can make my own… Probably next year… That’s planning for you!

  1. I never heard of the prunes being soaked in tea, thought it was rum instead… but as you said, any Breton family seems to have their own recipe. Love your creative take on the classic – and oh, lessons in Breton are always welcome 😉 Bon weekend (et bonne rentrée!) Sabine

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