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Autres spécialités de boulangerie et pâtisserie

Among other specialities that we find in the culinary inventory of the Centre Val de Loire, we find :

 

- The break-in-snout (small cake light and salted with goat cheese)

 

- The split bread (long Bread, in the white crumb and a golden crust)

 

- The bread polka (White bread in the yeast, flat, lengthened or in ball, covered profoundly on its superior face)

 

- The muscadin (cherry candied in the kirsch coated in a sweetened chestnut cream then dipped into some chocolate and rolled in some icing sugar)

 

- The prune stuffed of Tours (dried prunes stuffed by a dough or by an apricot jam)

 

- The barley sugar of Tours (candy of sugar, in the shape of ball slightly flattened on the bottom, vanilla-flavored Bourbon)

 

- The beugnon

 

- The fruit baked in batter

 

- The woman's tongue (big dry, very flat cake and the size of a hand)

 

- The macaroon of Langeais

 

- Rousseroles

 

- The sanciau (big thick pancakes, cooked in the frying pan on both faces)