Recipe Idea: Broyé du Poitou
Gourmets' corner
©Agence Zebrelle - Thomas JELINEK Once upon a time, the story of a small “pure butter” cake well known to the Poitevins: Broyé du Poitou
If the ingredients are the same, depending on the cook the taste can vary: thicker for some, saltier for others, more cooked or more tender, there are as many recipes as there are cooks but everyone 'grant to share it: by hitting a point shot in its center!
©Agence Zebrelle – Thomas JELINEKIngredients
- 335 grams of flour
- 150 grams of sugar
- 200 grams of butter cut into small pieces
- a pinch of salt
- a small 10 centiliter pot of crème fraîche
- an egg white. Keep the yolk, it will be used for browning.
Recipe
Take out the butter to soften. Take a large 30 centimeter sheet pan, or a baking sheet, and preheat the oven to 200°C.
In a salad bowl, mix all the ingredients. Knead to obtain a homogeneous dough, then spread the preparation in your mold or directly on the baking sheet if you feel comfortable to make a beautiful round cake. Then make lines with a fork to decorate your Broyé. Using a kitchen brush, brown your preparation with the egg yolk and put in the oven. Between 20 and 25 minutes later, it is ready.
And what about that delicious smell that perfumes the house when cooking... Le Broyé is our Proust madeleine for us, the Poitevins!