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Fiche du membre : THE CREUSOIS - Smooth hazelnut cake - Retour liste
 ITS REGION : THE "CREUSE"
Incomparable, authenticates, green, preserved. Or : water, forest, granite, space, valleys, copses. Or else : tapestry, culture, masons, animal husbandry. As many reasons to yield to feel like having a freshing stay. The region of the "Creuse" offers these rare moments in which emotion is sweeping over you to give more sense to the senses. This is not surprising that the "Creusois" was born here, it's not surprising that the immaterial nestled in a recipe !
"Le Creusois" is more than a cake, it is a culture by itself. |  THE STORY IS THE FOLLOWING : ONCE UPON A TIME IT WAS "LE CREUSOIS"
During the fourteenth century, monasteries were burgeoning all over the country as an unbelivebale source of spirituality. But the dark atmosphere of the moment lavished them very quickly. But It happens that the village residents should be curious... In 1969, by tearing down one of the ancient house of the monks, which was located in the region of Crocq, we found a fifteenth century parchment which was "resting" there, well hidden from time and inquisitive looks.
This succession of written words in old french was hidding a delicious cake and "gave birth" to a strange revival. They had to translate it, then to measure and to inovate. On the parchment, it was written "cooked on a curved tile". We did it so well that "le Creusois" began a very long trip all over the world in order to delight the most sensitive palates.
Here is "le Creusois", the ambassador of “the MARCHE”. It became the closer friend of our greedy mouths who are fond of it ; even if our beloved cake still keep some secrets, that our confectioners are alone to know. Robert GUINOT
|  "LE CREUSOIS” SOCIETY
When we are so lucky to possess such a culinary treasure, we have to maintain its tradition alive with enthusiasm. The specific feature of this story, is that the quality of the cake is due to the collective willingness of the "Le Creusois" society members. Extending the spirit in which the cake was made, each confectionner of the society has undertaken to respect punctiliously the recipe and to use only high-standard ingredients. There is a kind of magic in the way of making because of this inimitable taste that is still here.Now "le Creusois" wants to whet taste buds who are present at web to become the current fashion, the unknown flavour, in a word, to be the gourmet internet surfer's mascot.
ITS PRODUCTION
There is only 31 confectionners - all "le Creusois" society members - entitled to cook this delicious butter cake made with nuts. Only produced in "Creursoises" cake shops, this is no less than 160.000 cakes of 320 grammes each that are made every year.
Is it enough to satisfy everybody's delicacy ? Of course, it is not.
Would there be enough cake for everybody ? Unfortunately not.
The capacity of production has increased to give you satisfaction, but the quality of the product stays our first aim. Only scarce things are noble. They all use traditional and collective work methods to produce it, which make it so special.
|  BAKERS WHO MAKE IT
AHUN : DEVOUEZE Christian
AHUN : PORTET Christian
AUBUSSON : BATTUT Alain
AUBUSSON : La Tour Sucrée
AUBUSSON : VISSERIAS Sarl
AUZANCES : BELLIGON Christian
BENEVENT L'ABBAYE : GOETZ Roland
BONNAT : Au Pêché Mignon - Mme BARBE
BOURGANEUF : BARBIERI Sarl
BOURGANEUF : MARILLIER Stéphane
BOUSSAC : VACHEYROUX Philippe
CROCQ : LANGLADE Christian
DUN LE PALESTEL : AUX 3 COLOMBES
EVAUX LES BAINS : BELLIGON Christian
EVAUX LES BAINS : BOURIQUAT Pascal
FAUX LA MONTAGNE : MOREL Jean Louis
FELLETIN : MIGNARD Jacques
FELLETIN : POIGNEAU Serge
GOUZON : TARTRY François
GUERET : GIRAUD Didier
GUERET : Le Fournil Creusois
GUERET : VILLECHALANE SIONNEAU Sarl (2 Etablissements)
LA COURTINE : AGUILAR Carlos
LA SOUTERRAINE : LOTTIN Jérôme
LA SOUTERRAINE : LOTTIN Yves
MAINSAT : LOUBAUD Christophe
MARSAC : GOETZ Roland
MERINCHAL : GORSE Jean Pierre
SARDENT : ROUSSANGE Christian
VALLIERE : POUGHEON Raphaêl
|  ITS RECIPE
Take two glasses filled with beautiful well ripe nuts that you have roasted gently before ; then mash and mix them with twice as much sugar. Mix the powder you have got with a glass of egg whites and a handful of wheat flour. To finish, add around 100 grammes of melted butter, stir it gently and baked it in a oven not too hot as "le Creusois" that monks were baking in curved tiles.
|  ADVICE TO TASTE IT
"Browned, moist and unique", it goes with every good time. Stable on a side, american cap back to front, in a cool place under a bower or in a confortable "Chersterfield" with your closest friend, each one is going to be surprised by its incredible flavour. Tea, coffee, Custard, creams, blueberries or Gewurtztraminer go nicely with it. People very fond of it could find few differences from a tasting to another due to its traditional and natural way of making.
VERSION FRANCAISE
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45 Laschamps de Chavanta 23000 SAINT FIEL
Tél. : 06 82 38 48 05
Fax :
Contact :
jocelyne.arraud@wanadoo.fr
Contactez ce membre (vers mini message)
Produit(s) associé(s) : Pâtisserie - Pâtisserie (Associations professionnelles)
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