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Lescure / Your recipes / Broyé du Poitou
By Nicolas Boussin - Maxime Guérin

Recipe Broyé du Poitou

To make this dish

Ingredient list

  • BROYÉ DU POITOU PASTRY
    500 g plain flour (T55, approximately 11% protein)
    250 g sugar
    3 g fleur de sel
    250 g Lescure Unsalted 250g butter Roll 82% fat
    1 g vanilla powder
    3 g orange zest
    60 g egg yolks
    50 g Lescure UHT Cream 35% fat
  • COFFEE COLOURED EGG YOLK, CREAM & MILK WASH
    200 g egg yolks
    50 g Lescure UHT Cream 35% fat
    50 g milk
    QS coffee extract

The recipe, step by step

  1. 01

    BROYÉ DU POITOU PASTRY

    Using the paddle attachment of the stand mixer, combine the flour, sugar, fleur de sel, powdered vanilla and orange zest, then add the butter, egg yolks and cream.

  2. 02

    COFFEE COLOURED EGG YOLK, CREAM & MILK WASH

    Combine all ingredients and set aside in the refrigerator.

  3. 03

    SHAPING AND BAKING

    Roll out the pastry to a thickness of 8 mm. Cut into circles using a Ø20-cm ring. Pinch the edges of the circles to create the shape. Turn upside down onto a sheet of baking paper and place in the refrigerator. Mark with the “Lescure” stamp in the middle of each broyé and brush with the egg wash using a fine brush. Score with a fork around the logo. Bake on Silpain mats in a 165°C convection oven for approximately 20 minutes and let cool.

    Chef's Tip

    Be careful not to apply too much glaze and make sure that the score marks are perfectly straight.