Other specialities
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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)
