Broyé du Poitou (Shortbread from Poitiers) recipe for #BakingBloggers: Baking of France! This shortbread/cake only uses a handful of ingredients and is traditionally served by punching the center to break it into pieces.
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Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For August, we are featuring the Baking of France and I am joining in with a recipe for Broyé du Poitou (Shortbread from Poitiers)!
Broyé du Poitou (Shortbread from Poitiers)
While searching through cookbooks to find a recipe for the event, I came across Broyé du Poitou (Broyé Poitevin) in Baklava to Tarte Tatin. This large, crumbly shortbread or cake comes from Poitou-Charentes (now a part of Nouvelle-Aquitaine) in Western France. A buttery dough is formed into a large thin circle, decorated with scalloped edges and diagonal lines across the top, then baked until golden brown and firm. I also added a few sliced almonds, but this is completely optional.
The kids were most excited about the traditional way this pastry is served. Once it has cooled to room temperature, punch the center with your fist to break the Broyé du Poitou into small, various shaped pieces. This way, you can grab a resulting larger or small piece based on personal preference. It is especially perfect paired with coffee or Claire’s favorite, hot chocolate.
I pressed the dough into a circle about 1/2 inch thick. You can make it a little thinner or thicker, but the cooking time may vary. If possible, use Beurre Charentes-Poitou (a French cream-colored butter with 82% butterfat) or another high-quality, salted butter.
Vanilla sugar is also optional, but really adds a wonderful light vanilla flavor. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home. Scrape out the seeds of one vanilla bean and mix well with 2 cups granulated sugar. Store in an airtight container with the scraped out vanilla beans.
August 2020: French Baking
- Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
- Blueberry & Cream Cheese Croque Cake from Sneha’s Recipe —
- Broyé du Poitou (Shortbread from Poitiers) from Tara’s Multicultural Table
- Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Crème Brûlée from Karen’s Kitchen Stories
- Easy Cauliflower Gratin from Cook with Renu
- Fraisier – French Strawberry Cake from Veg’n’Bake
- French Breakfast Puffs from A Day in the Life on the Farm
- Gratin aux Courgette from Sid’s Sea Palm Cooking
- Pain de Campagne (French Country Bread) from Caroline’s Cooking
- Pissaladière – Bacon Onion Anchovy and Olive Tart from Food Lust People Love
- Poulet à la Normande from Culinary Adventures with Camilla
Broyé du Poitou (Shortbread from Poitiers) Recipe
Adapted from Baklava to Tarte Tatin
Broyé du Poitou (Shortbread from Poitiers)
- 1 cup (227 grams) salted butter softened at room temperature
- 1 cup (227 grams) granulated sugar
- 1 tablespoon vanilla sugar optional
- 2 large eggs
- 3 3/4 cups (470 grams) all-purpose flour
- Pinch salt
- 1 egg yolk
- 1 tablespoon water
- Sliced/Flaked almonds optional
- Preheat oven to 350˚F (180˚C) and line a large round pan with parchment or lightly grease.
- In the bowl of a stand mixer fitted with a dough blade or in a large bowl, beat together the butter and sugar until light and fluffy. Beat in the vanilla sugar if using followed by the eggs one at a time.
- Mix in the flour and salt just until combined. Be careful not to overmix.
- Press the dough into a large, even circle about 1/2 inch (1 cm) thick on the prepared round pan. Using your thumb and forefinger, pinch around the outside of circle to create a scalloped edge.
- In a small bowl, beat together the egg yolk and water. Brush the pastry with the egg wash, then use a fork to create diagonal lines across the top. If desired, sprinkle with the sliced almonds.
- Bake in the preheated oven until golden brown and firm, 25-30 minutes. Allow to cool completely to room temperature on a wire rack.
- To serve, either use your fist to punch the center and break into pieces or slice. Store in an airtight container at room temperature for up to 1 week.