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Showing posts from May, 2018

Fallue

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Fallue isn't an obscure Shakespearean character, it's actually one of the types of brioche that you might come across in Normandy. It's less sweet than some and uses crème fraîche instead of some of the usual butter. I promised to get around to posting this recipe when I said it was the chosen partner for teurgoule, although you really don't have to make a teurgoule to enjoy this bread.

I know that all good food bloggers should spend many happy hours mixing and kneading their bread by hand and that would be nice but I honestly don't have the time. I use a bread machine to prepare this dough and I don't care who knows it. Of course, you can make the dough in a much more traditional way if you wish. Unlike some brioche recipes, this is very simple to put together and even simpler if you use a machine.

I'm not claiming that this is an authentic fallue but it is based on some genuine Normandy recipes that I've had ferreted away for some time and that I…