Instructions

You can easily find it in Brittany, and probably around the rest of France – it’s an affordable treat on which you can spread chocolate, jam or whatever. It’s also very good toasted, and it’s even better with salted butter, hence my point about the whole foie-gras thing. When I’m shamefully rich and careless, I’ll try and tell you how it went. Anyways, let’s bake.

Preheat your oven at 180°.

Weight the eggs. It should be something like 200gr. You’ll need the exact same weight of each other ingredients, so about 200gr of butter, 200gr of sugar… you get the point.

Start by mixing the flour and the sugar together. In another bowl, whisk the eggs. You may add vanilla extract or whatever, but it’s honestly not necessary, the eggs enough will be just fine. When a fine mousse starts to settle, you’re done whisking.

Make sure your butter is soft. Remember, not melted, not cooked, just soft. Add it to the dry mix and start mixing until you obtain a smooth, thick batter.

Now you’ll have to pour the eggs in the flour, doing so in four additions, adding about a fourth to the dry mix at each time. Mix thoroughly between each pouring, ensuring there are no clumps and making the batter ever smoother.

Well that’s about it, you’ve added your fourth fourth to the Four Fourths! Pour it in a butter-lined or non-stick loaf pan and pop it in the oven for about 55 minutes. You’ll want to check on it regularly and use the knife test to make sure it’s baked trough (stick a knife in, if there’s uncooked batter sticking to it when it comes out, you’ve been impatient like a child and need to be taught a lesson).

Well no you can enjoy your Quatre Quarts with nutella, jam or… yes, why not, Lemon Curd! Funny you might say that…

small-9340

Best served with:

Everything is better with vanilla ice-cream. I like it toasted with butter too. But hey, what the hell, use foie gras!