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

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.