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BRIOCHE VENDEENE. INGREDIENTS 1 kg flour 3 eggs 250 g sugar 150 g soft butter 3 tbsp fresh cream 25 cl warm water 50 g yeast 12 cl warm milk 2 tbsp eau de vie (fruit brandy) 1 tbsp orange blossom water 2 tsp fine salt. DIRECTIONS
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BRIOCHE VENDEENE INGREDIENTS 1 kg flour 3 eggs 250 g sugar 150 g soft butter 3 tbsp fresh cream 25 cl warm water 50 g yeast 12 cl warm milk 2 tbsp eau de vie (fruit brandy) 1 tbsp orange blossom water 2 tsp fine salt
DIRECTIONS 1. Mix the yeast with the warm milk and leave to rise for about ten minutes. 2. Put the flour into a bowl and make a small hole in the middle. There, put the salt, sugar, cream, two eggs, butter, milk with yeast, eau de vie and orange blossom water. 3. Knead the dough, adding water from time to time, until it no longer sticks to your hand. Form a ball and dust it with flour. Cover it with a tea towel and leave to rise for three hours in a warm place. 4. Butter the baking tin. Dust it with flour. Cut the dough into three rolls. Plaid the rolls and place them in the tin. Cover it and leave for one hour. 5. Preheat the oven to 180 °C. Beat the remaining egg with 1 tbsp milk. Use the mixture to brush the brioche. 6. Put the brioche into the oven for 25 minutes. 7. Remove from the oven and turn it out of the tin. Serve with jam.
PREFOU – GARLIC BREAD A Vendéen tradition, garlic butter and freshly cracked pepper bread. The story behind how it got its name is that the baker would test the heat of the oven by placing this pre- four (French for oven) flat bread on the edge of the oven. When it was cooked, the oven was hot enough to start baking bread. The flat 'tester' bread was then slathered with butter and garlic and eaten by the baker and his apprentis. Today, the name is just prefou. (Not it's not bread for crazy people, fou meaning crazy). Toasted in the oven, it's a sinful appetizer.
INGREDIENTS 500 g flour 20 g yeast 25 cl warm water pinch of salt garlic butter DIRECTIONS 1. Mix the yeast with the warm water. 2. Put the flour into a bowl and add the yeast. Knead the dough until it no longer sticks to your hand. Leave to rise for an hour in a warm place. 3. Flatten the dough and give it a form you want: round, oval or a baguette). 4. Put the bread into the hot oven. After several minutes (before it turns golden) remove it from the oven. 5. Cut the bread on one side and spread it generously with garlic butter or simply with butter and finely chopped garlic. 6. Wrap it with tin foil and put it again into the oven for 3 – 5 minutes
FIOUNEE OR FLAN MARAÎCHIN It is a sort of custardtart, tradinionallyeatenatEaster but alsopopularatanyother time of the year. INGREDIENTS PASTRY 1 kg flour 4 eggs 25 cl fresh cream 150 g slightly salted butter 100 g sugar water (to be mixwd with flour) CREAM 120 g sugar 1 l unpasteurized milk 1 vanilla bean 1 cinnamon stick
DIRECTIONS 1. Put the flour into a bowl. Add all the other ingredients in the following order: eggs,sugar, butter and cream. Knead until the dough becomes compact. Then, roll it with a rolling pin. Prepare a casserole dish large enough to contain your baking tin. 2. Put the dough into the tin and spread it with your fingers. Roll its ends. 3. Put the tin into the casserole filled with boiling water and leave it boil for about 45 minutes. 4. Carefully remove the pastry out of the tin and put it on a tea towel. 5. Leave it overnight to dry in a cool and dark place. 6. Boil the milk with the cinnamon stick and vanilla bean. Leave it to cool. 7. Beat the eggs with sugar. Add the milk (don't forget to remove the cinnamon and vanilla) and stir. 8. Put the pastry (be careful not to break it) into the oven for five minutes. 9. Next, wrap the pastry with a sheet of parchment paper and tie it with string. 10. Fill in the pastry with the cream and put it into the oven for 45 – 60 minutes. (200°C) 11. Leave to cool before serving.
