Broyé poitevin
Broyé poitevin is a traditional French pastry originating from the Poitou region in western France. It is also known as Broyé du Poitou or simply Broyé.
History[edit | edit source]
The Broyé poitevin has a long history dating back to the 19th century. It was traditionally made for large gatherings, such as weddings and baptisms, due to its size and ease of sharing. The name Broyé comes from the French verb broyer which means to crush or grind, referring to the method of breaking the large round cake into pieces by striking it with the fist.
Preparation and Characteristics[edit | edit source]
Broyé poitevin is made from simple ingredients: wheat flour, sugar, butter, and eggs. Some variations may include vanilla or rum for added flavor. The dough is mixed, rolled out into a large round shape, and then baked until golden brown. The finished pastry is thin and crispy with a rich, buttery flavor.
Cultural Significance[edit | edit source]
The Broyé poitevin is not just a pastry, but a symbol of conviviality and sharing in the Poitou region. It is often served at large gatherings where it is traditionally broken, not cut, into pieces for guests to enjoy. This act of breaking the Broyé is a significant social ritual in the Poitou region.
See Also[edit | edit source]
References[edit | edit source]
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