Gâche Vendéenne with a Singaporean Twist

Ingredients

In this adaptation, the traditional Gâche Vendéenne is infused with pandan, a popular ingredient in Singaporean Chinese cuisine. The addition of pandan gives the bread a unique flavor and vibrant green color, transforming it into a fusion dish that combines the best of French and Singaporean culinary traditions. We alse have the original recipe for Gâche Vendéenne, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) instant yeast 10g (2 tsp) instant yeast
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 4 pandan leaves, washed and cut into small pieces 4 pandan leaves, washed and cut into small pieces
• 2 eggs 2 eggs
• 50g (1/4 cup) unsalted butter, softened 50g (1/4 cup) unsalted butter, softened

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 46g, 12g
• Protein: 6g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   In a blender, combine the coconut milk and pandan leaves. Blend until the leaves are finely chopped and the mixture turns green.
2. 2.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
3. 3.
   Add the pandan-coconut milk mixture, eggs, and softened butter to the dry ingredients. Mix well until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Pandan leaves — Ensure the pandan leaves are fresh and vibrant green for the best flavor and color. If fresh pandan leaves are not available, you can use pandan extract as a substitute.

Tips & Tricks

• For a stronger pandan flavor, you can increase the amount of pandan leaves or use pandan extract in addition to the blended leaves.
• Serve the Pandan-infused Gâche Vendéenne warm with a spread of kaya, a traditional Singaporean coconut jam, for an extra burst of flavor.
• If you prefer a sweeter bread, you can increase the amount of sugar in the recipe.

Serving advice

Slice the Pandan-infused Gâche Vendéenne and serve it as a delightful breakfast or snack. It can be enjoyed on its own or paired with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, sprinkle some desiccated coconut on top of the Pandan-infused Gâche Vendéenne before baking. The coconut adds a touch of texture and complements the pandan flavor.