Island culinary traditions are still alive and well, particularly in pastry making. The use of local ingredients, external influences have given birth to delicious cakes that
The Guernsey apple mix is a cake made with apples, flour, sugar, milk, butter, eggs and salt. Traditional recipe of Norman cuisine, the
The Groix island tchumpôt is a cake made from sugar, flour and butter, all cooked in a tea towel in boiling water.
Simple golden leavened and crispy dough in the shape of an 8, the cracker is an old specialty of the Abbey of Baume-les-Dames. According to legend, Saint Martin,
The mendiant or bettelmann in Alsatian, is a very old pastry from Alsace and Franche-Comté, made with leftover stale bread or cake.
Kouign-amann is a pastry made from bread dough, covered with a mixture of butter and sugar, then folded into puff pastry and scarified in
The Ariège apple croustade is a cake made of a sweet dough enclosing stewed apples. Initially a dessert from Couserans (western part of Ariège), the
The Rennes meringue is a cake generally composed of a shortbread or shortcrust pastry base, layers of vanilla pastry cream and compote.
Bordeaux niniches are sweets made from honey, sugar, butter, dark chocolate and milk. Originating from the Atlantic coast of France, they
A corniotte is a pastry consisting of a small triangular pastry made from a shortcrust pastry filled with water (the dough is more fluid than the
Between the flan and the clafoutis, the tartouillat is a cake composed of a dough with a smooth and runny consistency, a little thicker than a
The billion is a cake traditionally made of masked cherries, that is to say covered with a custard device. Traditionally, cherries are not pitted, so that