I’ve come to realize that bundt pans are less tall here in France. I think this is the only difference, Jennifer. Perhaps a serach for “French bundt pan” would help, but it’s basically just less volume, due to a lower “lip”.

Please enjoy! They’re the taste of childhood (and adulthood) for me, Sarah!

I see! Thank you so much. I was able to find some good french butter at my local Fresh Market and I plan to make your Sable Bretons this weekend.

Well, the easy answer to this is “it depends on when I posted the recipe”. The majority of recipes that involve flour, I’ve done in both countries. But when I post the recipe and photos to the blog, I use the flour of the country I’m in.

In general, I find the flours act mostly the same, but I know that in general Canadian flours are “harder” and have more protein in them, American flours a little less so. I typically use a t55 or t65 flour in France, which acts very similar to a North American all purpose. The biggest difference I find, is French flours handle hydration a little less poorly and are stickier with the same amount of water.

I think if you cut them into small pieces it could work out, Cathy – but I’d absolutely avoid using canned peaches, the wetness and texture would not work in my opinion. If you try it, I’d love to know how it worked out with the peaches!

You’re very welcome.

Thank You!