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Recipe · Poitou-Charentes
Broyé du Poitou
Poitou giant butter shortbread
⏱ 50 minServes 8Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)pastry flour (French T45)
250 g (9 oz)sugar
250 g (9 oz)soft salted butter
1whole egg
1egg yolk- 1extra egg yolk
- 500 g (18 oz) pastry flour (French T45)
- 250 g (9 oz) sugar
- 250 g (9 oz) soft salted butter
- 1 whole egg
- 1 egg yolk
- 1 extra egg yolk
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour and sugar in a bowl.
- Add the softened salted butter in pieces and rub in with your fingertips.
- Mix in the whole egg and the yolk and form a ball without overworking.
- Chill for 30 minutes.
- Press into a large disk 1 cm (½ in) thick on a lined baking sheet.
- Flatten well, with no raised edge.
- Brush with egg yolk and draw a crosshatch with the back of a fork.
- Bake for 25 minutes at 180°C (350°F) until golden all over.
- Tradition: break it with a punch to the center to share it.
- Keeps for several weeks in an airtight tin.
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