Pompe aux grattons d'Auvergne

Name: Pompe aux grattons d'Auvergne
Total time: 180 min
Yield: Serves 10
Cuisine: Auvergne
Ingredients: 400 g (3⅓ cups) all-purpose flour; 150 g (5 oz) duck cracklings (or rillons); 10 g (⅓ oz) fresh yeast; 150 ml (⅔ cup) lukewarm water; 50 ml (3½ tbsp) milk; 2 eggs; 10 g (2 tsp) salt; 1 tablespoon cracked pepper; 1 egg yolk

Auvergne crackling bread

⏱ 180 minServes 10Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients10 servings

400 g (14 oz)all-purpose flour
150 g (5 oz)duck cracklingsor rillons
10 gyeast
150 ml (⅔ cup)warm water
50 ml (3½ tbsp)milk
2eggs
10 gsalt
1 tablespooncracked pepper
1egg yolk

400 g (14 oz) all-purpose flour
150 g (5 oz) duck cracklings or rillons
10 g yeast
150 ml (⅔ cup) warm water
50 ml (3½ tbsp) milk
2 eggs
10 g salt
1 tablespoon cracked pepper
1 egg yolk

Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Digital kitchen scale

Perforated baking sheet

Silicone pastry brush

03 — Method

Dissolve the yeast in the warm water and milk.Making it from scratch? See bread & sourdough — rises 2 to 12 h
Mix the flour, salt and pepper.
Add the eggs and the yeast liquid.
Knead for 10 minutes until supple.
Add the crushed cracklings and knead for 2 minutes to distribute.
Let rise for 1½ hours at room temperature.
Shape into a ring or round loaf and place on a lined baking sheet.
Let rise for 45 minutes.
Brush with egg yolk.
Bake for 30 minutes at 200°C (400°F) until golden.
Serve warm as an appetizer with a glass of red wine.