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Specialities
The Poitou broyé


Specialities from the Vienne department (86).

This very crumbly cake was divided with giving a punch in the middle which had the effect to grind it, hence its name.

Cut in little dice it was offered at the church during mass for communions or weddings.


©NRCO-DL


Poitou broyé recipe


Ingredients :
800 g flour
275 g butter
275 g sugar
4 eggs
1/2 spoon of salt
1 soupspoon eau-de-vie

Preparation :
20 minutes

Cooking :
25 minutes



Recipe :
Beat 3 eggs with sugar and salt. When the mix is frothy blend little by little flour, eau-de-vie and melt butter.
Knead pastry by hand, cutting it in small pieces then make a ball. Start the process again several times. Roll out the pastry round on an oven sheet, slightly dampened (1/2 cm thick).
Brush with the last beaten egg.
Cook over a medium heat for 25 minutes. Let the broyé cool down after taken it out of the sheet.

 

 


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