Le piquenchâgne with apples and pears is a cake made from flour, milk, butter, eggs, yeast, sugar, salt, lemon, apples and pears.

In Bourbonnais, the tradition was that during each party or reception a "pomp", brioche in patois, is made. Originally, the piquenchâgne was thus a kind of pancake of bread dough, or a brioche, in which pears were stuck, the tail upwards like one "pricks an oak in the ground" hence the name of this. dessert. In the past, during the threshing of harvests, young boys had fun after work by performing acrobatics, “mockery” as they say in the region. They stood upright, balanced on their hands, “stuck like oak” in the earth (“do the piquenchâgne” in patois). 

Level of difficulty: easy
Preparation time : 20 min
Rest time : 6 hours
Cooking time : 20 min
Total time : 40 min + 6 h (rest)
6 people
2 pears
2 apples
250 g (2 cups) flour
200 (1 cup) ml of milk
50 g (1/4 cup) soft butter
2 eggs
1/2 tablespoon of baker's yeast
3 tablespoons of sugar
1 pinch of salt
1 lemon (juice)


  • DanIn a bowl, dissolve the baker's yeast in the lukewarm milk.
  • Add a pinch of salt.
  • Make a fountain with the flour.
  • Pour in the milk, beaten eggs, sugar and soft butter.
  • Mix and knead firmly during 15 min.
  • Peel and seed the apples and pears.
  • Pour the lemon juice over it.
  • Leave to rest for about 3 hour.
  • Pour the dough into a 22 to 24 cm diameter mold covered with baking paper.
  • Arrange the fruit cut into quarters on top.
  • Leave to rest for 3 hours.
  • Brown with egg.
  • Preheat the oven in static mode to 180 ° C / 360 ° F.
  • Bake for about 20 min.
  • Take out of the oven and let cool.
  • Serve and enjoy!

Quote about cooking:

“Good food doesn't have to be expensive. "

Paul Bocuse