Gibassier

Gibassier is a traditional French pastry originating from the region of Provence. It is a type of brioche that is flavored with anise, orange flower water, and candied orange peel. The dough is shaped into a large round, scored in a pattern that resembles a leaf or a wheel, and then baked until golden brown. The finished pastry is brushed with melted butter and dusted with granulated sugar.

History

The Gibassier is traditionally associated with the holiday season, particularly Christmas. It is often served during the Twelve Days of Christmas in Provence, where it is a staple of the festive Le Gros Souper (The Great Supper) on Christmas Eve. The pastry's unique shape is said to represent the Star of Bethlehem.

Preparation

The preparation of a Gibassier involves several steps. The dough is first prepared by combining flour, yeast, eggs, milk, and sugar. This is then flavored with anise, orange flower water, and candied orange peel. After the dough has risen, it is divided into portions and shaped into rounds. Each round is then scored in a pattern that resembles a leaf or a wheel. The pastries are baked until golden brown, then brushed with melted butter and dusted with granulated sugar.

Serving

Gibassier can be served warm or at room temperature. It is often enjoyed with a cup of coffee or tea, and is sometimes used to make French toast. In Provence, it is traditionally served during the holiday season, particularly at the Le Gros Souper on Christmas Eve.

See also

• List of French desserts
• List of pastries
• French cuisine