Loire Valley Online

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.


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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