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Showing posts from February, 2015

Gâteau Battu

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In Picardy, near the mouth of the Somme, lies the ancient region of Ponthieu (unless I've got my geography wrong again) where there lives a strange beast known as the Gâteau Battu. This translates as ‘beaten cake’, but imagine a tall, light, buttery, yeasty brioche and you'll be somewhere near it. I first tasted this gâteau over a decade ago and, although I loved it, I didn't think about trying to make it at home. Then a few years ago, I met Michel Savreux , chef and member of the Confrérie du Gâteau Battu . His enthusiasm for local food and the Gâteau Battu in particular inspired me to attempt to make my own version. (I was particularly impressed when I saw that on ceremonial occasions the Confrérie wear truly wonderful hats in the shape of a Gâteau Battu). It turns out that making a Gâteau Battu on a small, domestic scale is not quite as easy as I thought it might be. It’s not that the basic recipe is a secret – the Confrérie publish a recipe on their web site – it’s ju