Bourdelot
The bourdelot is a culinary speciality of Normandy.
It is about a Pâtisserie consisting in placing or not a Pomme, peeled, but hollow on a square undercrust of pie crust pastry or laminated, sufficiently large to lock up it. The cavity in the center of the fruit is filled with sugar-semolina wet with a spoonful with coffee of apple-brandy before being cover with a hazel nut of Beurre. The angles of the square of paste then are closed again and welded. The paste is gilded with the yellow of egg then the bourdelots cooked with the furnace.
The bourdelots taste hot or cold, accompanied by fresh and sprinkled Cream Cidre stopped Normandy. One can even flame them with the apple-brandy.
There exists a Confrérie of Gouste-Bourdelots of the Scrap-metal Athisien .
The alternative of the bourdelot using the Poire is called the Douillon.
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