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Taste and atmosphere
About
A traditional brioche pastry from Vendée, characterized by its oval shape and the addition of fresh crème fraîche.
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Cuisine
Ingredients
- 500g flour
- 2 eggs
- 100g butter
- 100g crème fraîche
- 110g sugar
- 15g yeast
Preparation
- Mix flour, sugar, yeast, eggs, and crème fraîche, then start kneading.
- Add the softened butter and knead extensively until the dough is smooth and elastic.
- Shape the dough into an oval loaf and let it rise for a few hours.
- Score the top, brush with egg wash, and bake slowly at 160°C.
Practical notes before you go
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- Food
- Tip
- Menus and hours can change; confirm before you go.
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