The gâteau battu, is an amazing, traditional speciality from the Picardie coastal area. During its preparation this brioche, rich in butter and eggs, is beaten for a very long time to give it a light and airy texture. A tall cylindrical mould gives it the shape of a chef's toque. Often served at marriages and baptisms in the region, it's perfect for breakfast, too!
Expression
faire une brioche: to blunder; in music, to hit a false note, stemming from the 15th century practice when theatrical musicians obliged those among them who committed musical errors to buy and share a brioche with the ensemble
©2021 P. B. Lecron
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