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Recipe · Pays de la Loire
Gâche vendéenne
Gâche vendéenne (Vendée brioche)
⏱ 200 minServes 8Hard330 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
400 g (14 oz)flour
3eggs
150 g (5 oz)soft butter
80 g (3 oz)sugar
1 packet8 g packet of baker’s yeast
100 ml (½ cup)thick crème fraîche
1 tablespoonorange blossom water
- 400 g (14 oz) flour
- 3 eggs
- 150 g (5 oz) soft butter
- 80 g (3 oz) sugar
- 1 packet 8 g packet of baker’s yeast
- 100 ml (½ cup) thick crème fraîche
- 1 tablespoon orange blossom water
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, sugar, yeast and eggs with the crème fraîche and orange blossom water, and knead for 10 minutes.
- Knead in the soft butter until the dough is smooth and supple.
- Cover and let rise for 2 hours, until doubled.
- Punch down, shape into a long oval loaf and place on a lined sheet.
- Let rise 1 hour more, brush with egg wash and slash lengthwise down the center.
- Bake at 180°C (350°F) for 30 minutes until golden. Let cool.
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