Nut Recipe

The fouaces a taste makes emergency
fouaces and the delights of Rabelais foués specialties of touraine!!

When we spoke rillettes from Tours we can not forget the famous Fouasse of specialty Touraine Chinon (fouaces of the Lerner)

Already prepared in Touraine in the Middle Ages (it was used then ecuelle to receive frippe with which it was then consumed) the fouace was first a cake of bread dough campaign pitted the range to limit the growth of yeast, and is cooked in hot ashes of the home of the fireplace or in the oven of the farm.

In the sixteenth century fouaces of Lerna were the ten most famous place in the round and were the subject of a trade rather important source of income for the inhabitants of the town!

The sixteenth century was certainly the golden age of Rabelais fouace (present in large numbers in the markets of Chinon, Loudun, Saumur). Rabelais, who contributed to the capture of evocation small cakes baked. Rabelais is the author of Gargantua!

During the seventeenth and eighteenth century, of Lerna fouaces were still in vogue in the surrounding countryside.

In 1900, fouaces were manufactured as the Chinon in the country Lochois.

We distinguished two types of fouaces:

The fouace buttered (which tasted quite often with goat cheese or rillettes) or dry fouace (the latter was mostly eaten at Christmas). The fouée is a cake made up with the rest of the paste used to make bread.

We ate once a fouée whenever we put in the oven. The smell of cooked foué in Touraine was long synonymous with good smell "it feels the fouée" meaning by extension:

I smell the kitchen well done!

Today, some bakers of Chinon, based very freely old recipes of yesteryear to make fouaces continuing the tradition Chinonaise and keep all the prestige of the Touraine and its gastronomy

This is my personal recipe fouaces:

500g of wheat flour
150g honey
70 g salted butter
12 g of salt
20g yeast
25 g chopped nuts
25 hazelnut minced
5 eggs
10cl milk

Make a starter with 100g of flour, yeast and milk, to push for an hour or two depending on the temperature of the room.

Mix the other ingredients to the yeast to make a stiff dough. Let stand the pate cool overnight. Expand then roll into balls the size of an egg.

Land on a plate!

Gild the eggs and let rise again.

Bake 10 minutes in oven.