The recipes, such as they are.
Gallettes Bretonnes:
Sift together in a bowl and set aside: 300 g (2 1/2 cups) Italian 00 flour, 2 healthy pinches fine sea salt (utterly essential), 1 1/2 teaspoons baking powder.
In the bowl of an electric mixer set to medium speed, fluff together until pale yellow, for about 3 minutes: 4 egg yolks and 200 g (1 cup) sugar.
Add, in two-tablespoon pieces, a total of 225 grams (which is about 2 sticks or 1 cup) room temperature butter, making sure each addition is fully incorporated before adding next one. Add flour mixture all at once, and mix until just combined.
Turn dough out dividing into halves to two sheets of clingfilm, and gather into disks. Chill for about 20 minutes.
Set oven to 165C/325F/Gas Mark 3. Roll out dough on a lightly floured Silpat mat or on a piece of parchment to a thickness of just over 0.5 cm (just over 1/4 inch). Chill on mat/parchment on cookie sheet, if dough softens. Use a 6 cm (2 1/2 inch) round cooking cutter, place on Silpat mat/parchment paper lined cookie sheet, and bake about 20 minutes, checking at 17. Cool on cookie sheet on cooling rack.
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Pumpkin Cake:
It is especially important with intricate moulds to have all ingredients thoroughly at room temperature before proceeding.
Preheat oven to 350.
Thoroughly, thinly and evenly brush sides of pumpkin cake mould with soft butter. Sprinkle with flour, and woosh pan about to have the flour cover the butter evenly. Then on an easily-cleaned countertop, flip pan over so the open side rests against the counter top, and with a wooden spoon, strongly and repeatedly tap bottom and sides of pan to release excess flour. This is an essential step, else the creases of the mould will hold too much flour, and will bake a chalky residue onto the cake. This cake can also be made in one standard round cake tin, or two loaf tins, or standard or mini cupcake forms, but you'll need to adjust baking time.
In a bowl, whisk together 165 g (1 2/3 cup) Italian 00 flour or all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon sea salt, 1/2 teaspoon ground cassia cinnamon, 2 healthy pinches allspice, 30 gratings nutmeg, 1 pinch ground dry ginger. Set aside.
In the bowl of an electric mixer on medium speed, cream together 115 g (1/2 cup or 1 stick) butter with 300 g (1 1/2 cup) sugar for about 3 minutes. Add two eggs, one at a time, mixing until fully incorporated. Mix in 1 cup pumpkin purée, and 125 ml (1/2 cup/122 g) milk. Then with the mixer set to low speed, add flour mixture, and mix until just combined.
Bake for about 45 minutes, until tester comes out clean, but check at 40 minutes. Place on cooling rack, and allow to cool 20 minutes or so before unmoulding. Allow to cool completely and trim domed centres of the cakes flush so the halves stack well.
The photo above is of butter set out by R. to come quickly to room temperature.