Broyé poitevin
In today's article we are going to delve into the fascinating world of Broyé poitevin. From its origins to its impact on modern society, Broyé poitevin has been a topic of interest and controversy for many. Over the years, Broyé poitevin has evolved and adapted to cultural and technological changes, leaving a deep mark on history. We will explore the most relevant aspects of Broyé poitevin, from its influence on popular culture to its implications in the scientific field. Join us on this exciting journey to discover everything related to Broyé poitevin.
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 Broyé du Poitou | |
| Alternative names | Broyé du Poitou |
|---|---|
| Type | Pastry |
| Place of origin | France |
| Region or state | Nouvelle-Aquitaine |
| Main ingredients | sugar, flour, butter and eggs[1] |
The broyé poitevin or broyé du Poitou is a pastry from the historic Poitou province of France and made with an unleavened dough of sugar, flour, butter and eggs.
It is available in large or small sizes (8–100 cm in diameter and about 2 cm thick).
Confrérie de l'Ordre des Chevaliers de la Grand Goule
Founded in 2004 in Poitiers, the Confrérie de l'Ordre des Chevaliers de la Grand Goule promotes the broyé poitevin. Its objective is to protect and enhance the tradition of the broyé poitevin. The Confrérie organises the annual Rencontres Gourmandes du Poitou.
See also
References
- ^ "Broyé du Poitou". Marmiton.org (in French). Retrieved 14 June 2017.
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